Baked eggs with dungeness crab
Dec 17th, 2008 by Amy
Baked eggs, or eggs en cocotte, are a new dish for us. For some reason, I avoided French egg dishes because I thought they would be overly complex or fussy. Nothing could farther from reality with eggs en cocotte. They also make an attractive presentation, so would be a great breakfast/brunch to serve to company. The eggs are served in the their ramekins, hence, en cocotte.
The preparation couldn’t be simpler - butter the ramekins, add cream and other ingredients (like dungeness crab), add the egg, followed by cream and a dab of butter. Put the ramekins in a water bath and bake at 350F for about 15 minutes. They can sit in the water bath for 15 minutes or so while you are finishing other dishes for your brunch. An egg dish that is pretty and patient is a perfect brunch dish.
We used leftover crab dip in our variation, but artichokes, mushrooms, minced ham and cheese would also be delicious.
Eggs en cocotte (baked eggs) with dungeness crab, adapted from Joy of Cooking
Ingredients (per 4 oz ramekin)
1/2 tsp butter
1 Tbsp heavy cream
1 egg
Pinch of salt and pepper
2 Tbsp dungeness crab
Preheat oven to 350F. Butter ramekins and sprinkle with salt and pepper. Add 1 tsp of heavy cream followed by the dungeness crab. Add the egg. Since I prefer my eggs scrambled, I whisked the egg a little (just a couple flicks of the whisk) before adding it to the ramekin. Traditionally, the yolk is left whole in the ramekin. Top with the rest of the cream and a dab of butter. Bake for 15-20 minutes in a hot water bath. The hot water should come 1/2 to 2/3 of the way up the sides of the ramekins. If you leave the yolk whole, the whites should be set and the yolk should be starting the set when you remove them from the oven. Keep in mind that they will continue to cook in the ramekin and in the hot water bath after they are removed from the oven.
Remove from the oven and serve in the ramekin with toast or an english muffin.
Other dungeness crab recipes on this site:
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