Oeufs Cocotte aux Viandes (Eggs Cocotte with Meats)
Indulge yourself tonight with a comforting French dish that combines creamy baked eggs and savory meats for a delightful culinary experience.
Preheat your oven to 180 degrees Celsius (350 degrees Fahrenheit).
In a skillet, melt the butter over medium heat and add the chopped bacon. Cook until crispy, about 5 minutes. Remove and set aside.
In the same skillet, add the sausage, breaking it apart with a spatula. Cook for about 5-7 minutes until nicely browned. Drain excess fat.
In individual ramekins, place equal portions of the cooked bacon and sausage.
Pour 2 tablespoons of cream into each ramekin over the meats.
Crack an egg on top of the cream for each ramekin.
Season with salt and pepper, and then sprinkle cheese and chopped chives on top.
Carefully place the ramekins in a baking dish and add hot water to the dish until it reaches halfway up the sides of the ramekins.
Bake in the preheated oven for about 15-20 minutes, until the egg whites are set but the yolks remain slightly runny.
Remove from the oven, let cool slightly, and garnish with extra chives before serving.
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- Add sautéed mushrooms for an earthy flavor.
- Incorporate spinach or other leafy greens for a nutritional boost.
- Experiment with different herbs and spices like thyme or paprika for extra depth.
- Use a mix of your favorite meats for different flavors.
- Opt for a rich, melty cheese like Gruyère for a gourmet touch.
- Make sure not to overbake the eggs to retain the creaminess.
- fat: 25 grams
- protein: 20 grams
- calories: 300
- carbohydrates: 2 grams
This dish provides a good source of protein and essential fats, making it satisfying while still being rich in flavor.
