Œufs En Cocotte (Baked Eggs)
Rate this recipe for points
24
Bright and full of flavor
Bright and full of flavor
Ingredients
- 1 pack of Villaggio Artesano® Classic White Baguettes
- 6 large Eggs
- 1/2 cup (125ml) Heavy Cream
- 1 clove of Garlic, minced
- 1/4 cup (62.5g) Gruyere, shredded
- 1/4 cup (62.5g) Parmesan, grated
- 1/2 cup (125g) Ham, diced
- 1 (27oz/796ml) can crushed Tomatoes
- 2 tbsp (30ml) Butter, melted
- Herbes de Provence Butter
- Flat-leaf Parsley, chopped
Directions
- Prepare baguettes according to package directions
- Preheat oven to 375°F (190°C)
- Pour melted butter into a heavy oven-proof pan/skillet to coat the inside
- Add in tomatoes, ham, gruyere, parmesan, and cream (Do not stir)
- Crack eggs into the mixture around the skillet, in a single layer, if possible
- Gently place to oven and bake at 375°F (190°C) for 25 – 35 minutes
- Slice the baguette lengthwise and spread it with Herbes de Provence butter
- Place onto a baking sheet and pop onto the top shelf of the oven for the last 5 minutes to toast
- Sprinkle the cooked egg dish with parsley and serve with toasted baguettes