Even though it’s not quite Spring yet, there’s nothing wrong with anticipating it. This recipe for Spring Cocottes is a fairly new one for my family, but one that we’ve been making a lot because they’re so delicious! Cocotte is a loose term that can mean many things. In this recipe, it means a casserole of baked eggs.
This dish is especially popular in Spring when eggs are farm fresh. However, if you don’t want to wait that long (like I don’t), grocery store eggs work as well. The best part about this recipe is that the eggs can be made to personal preference so everyone’s happy!
The recipe might seem a bit confusing at first, but once you’ve made them, it gets easier. I use a 6-ounce ramekin for each cocotte. I like to eat one at a time, but Andy eats two (to give you a general idea of how many to make). Basically, each ramekin contains sour cream (or ricotta cheese), some breakfast meat (ham, bacon, or sausage), desired vegetables (broccoli, mushrooms, etc), and the whole thing is topped off with grated Parmesan cheese.
Finally, all the individual ramekins are placed in a larger casserole to bake that has boiling water in it (so as not to overcook the yolks). After baking, just switch your oven to broil to melt the cheese.
In the widget below, I’ve linked to the ramekins and the pan I cook the cocottes in. If you’ve got any questions, just feel free to ask me in the comments below.
As always, thanks for stopping by!
Have a great day!
This post contains affiliate links.