{"id":36852,"date":"2016-01-13T04:00:00","date_gmt":"2016-01-13T10:00:00","guid":{"rendered":"https:\/\/www.saucemagazine.com\/recipes\/eggs-en-cocotte-17369644\/"},"modified":"2025-04-01T09:02:09","modified_gmt":"2025-04-01T09:02:09","slug":"eggs-en-cocotte-17369644","status":"publish","type":"post","link":"https:\/\/www.saucemagazine.com\/recipes\/eggs-en-cocotte-17369644\/","title":{"rendered":"Eggs en Cocotte"},"content":{"rendered":"

INGREDIENTS<\/h2>

1 Tbsp. olive oil
1 bunch broccolini, woody ends removed
½ cup chopped mixed mushrooms
12 oz. smoked salmon
6 Tbsp. creme fraiche, divided
Kosher salt and freshly ground black pepper, to taste
12 eggs
Handful chopped green onions<\/p><\/div>

PREPARATION<\/h2>

• Coat 6 ramekins with nonstick spray and place in a large deep baking dish. Preheat the oven to 375 degrees.\n

• In a saucepan, warm the olive oil over medium heat and saute the broccolini and mushrooms about 5 minutes, until softened and fragrant. Set aside.<\/p>

• Evenly divide the smoked salmon and place the slices in the bottom of the ramekins, then top each with œ tablespoon creme fraiche. Season with salt and pepper.<\/p>

• Evenly divide the broccolini and mushroom mixture among the ramekins, then top each with 2 eggs and œ tablespoon creme fraiche.<\/p>

• Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins. Carefully slide the baking dish into the oven and bake 15 to 20 minutes, until the egg whites are almost cooked through.<\/p>

• Garnish with chopped green onions and let cool slightly before serving.<\/p> <\/p><\/div><\/div>","protected":false},"excerpt":{"rendered":"

6 servings<\/p>\n","protected":false},"author":549,"featured_media":36857,"comment_status":"close","ping_status":"closed","sticky":false,"template":"single-wide.php","format":"standard","meta":{"newspack_ads_suppress_ads":false,"newspack_popups_has_disabled_popups":false,"newspack_sponsor_sponsorship_scope":"","newspack_sponsor_native_byline_display":"inherit","newspack_sponsor_native_category_display":"inherit","newspack_sponsor_underwriter_style":"inherit","newspack_sponsor_underwriter_placement":"inherit","newspack_collection_is_cover_story":false,"newspack_collection_post_order":0,"_newspack_byline_active":false,"_newspack_byline":"","newspack_featured_image_position":"above","newspack_post_subtitle":"6 servings","newspack_article_summary_title":"","newspack_article_summary":"I first tried eggs in cocotte during brunch at Brasserie. A piping hot cast-iron skilled arrived at my table filled with bacon and creamy spinach topped with fresh eggs and served with crisp smashed potatoes. (Want to try your hand at Brasserie\u2019s version? Click here for the recipe.)\n Versatility is eggs en cocotte\u2019s greatest strength. For my home version, I added smoked salmon, broccolini and creme fraiche \u2013 all because they were at hand in my refrigerator. For perfect baked eggs, pull the dish from the oven just before the whites are set. They will continue cooking a few minutes after removing from the oven. This dish makes a wonderful brunch addition or a decadent weekday breakfast all for yourself. Enjoy and happy baking!","newspack_hide_updated_date":false,"newspack_show_updated_date":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[367,202,377,297,372,268,371,151,25,369,200],"tags":[],"newspack_collection_taxonomy":[4000],"newspack_collection_section":[],"newspack_spnsrs_tax":[],"coauthors":[2778],"class_list":["post-36852","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-breakfast","category-broccolini","category-brunch","category-eggs","category-entree","category-french","category-gluten-free","category-mushrooms","category-recipes","category-restaurant-recipes","category-salmon","entry"],"yoast_head":"\nEggs en Cocotte<\/title>\n<meta name=\"description\" content=\"6 servings\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" 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Cocotte","author":"Amrita Song","date":"January 13, 2016","format":false,"excerpt":"I first tried eggs en cocotte during brunch at Brasserie. A piping hot cast-iron skilled arrived at my table filled with bacon and creamy spinach topped with fresh eggs and served with crisp smashed potatoes. (Want to try your hand at Brasserie's version? Click here for the recipe.) Versatility is\u2026","rel":"","context":"In "Cooking"","block_context":{"text":"Cooking","link":"https:\/\/www.saucemagazine.com\/category\/people-2\/cooking\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.saucemagazine.com\/wp-content\/uploads\/2016\/01\/eggs-en-cocotte-recipe.webp?fit=690%2C500&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/www.saucemagazine.com\/wp-content\/uploads\/2016\/01\/eggs-en-cocotte-recipe.webp?fit=690%2C500&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/www.saucemagazine.com\/wp-content\/uploads\/2016\/01\/eggs-en-cocotte-recipe.webp?fit=690%2C500&ssl=1&resize=525%2C300 1.5x"},"classes":[]},{"id":36226,"url":"https:\/\/www.saucemagazine.com\/recipes\/vegetarian-sausage-and-broccolini-filling-17368371\/","url_meta":{"origin":36852,"position":3},"title":"[Vegetarian] Sausage and Broccolini filling","author":"Sauce Staff","date":"February 4, 2013","format":false,"excerpt":"• Warm the oil in a skillet set over medium heat. When the oil is shimmering, add the sausage and saute until browned. With a slotted spoon, remove to a plate to cool. • In the same saute pan set over medium-high heat, saute the garlic, Broccolini and crushed red\u2026","rel":"","context":"In "Entree"","block_context":{"text":"Entree","link":"https:\/\/www.saucemagazine.com\/category\/recipes\/entree\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":33019,"url":"https:\/\/www.saucemagazine.com\/people-2\/recipe-broccolini-melt-17336719\/","url_meta":{"origin":36852,"position":4},"title":"Recipe: Broccolini Melt","author":"Amrita Song","date":"July 28, 2016","format":false,"excerpt":"These broccolini melts are perfect for any meal or cut into smaller pieces for appetizers. Broccolini is similar to its cousin broccoli, but it has longer, thinner stems and a subtler flavor. 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The vegetables (and meat, if using) are roasted in the oven, then an eggy mixture is poured over the top, and the whole pan is baked again. You can make it as healthy or unhealthy as you like. 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