Oeufs en cocotte


Preparation info

  • Serves:


    • Difficulty


    • Ready in

      30 min

Appears in

Lucy's Food: Minimum Effort, Maximum Impact!

Lucy's Food

By Lucy Cufflin

Published 2013

  • About

These are basically little, baked eggs: a cocotte is a little French baking dish. I serve one egg as a starter, but if it is for a main course I serve two. They are also wonderful served as part of a brunch with lots of crusty bread.



  1. Make the tomato sauce as shown.
  2. Put 2–3 tablespoons of the sauce in the bottom of each dish and, carefully cracking the egg without breaking the yolks, sit two eggs on the top of the sauce in each dish.
  3. Tear the basil leaves into small pieces, retaining 4 for decoration, and stir into the cream. Season with salt