Eggs en Cocotte Recipe with Caramelized Onions and Sun-Dried Tomatoes
These baked eggs are a perfect gourmet brunch option and are packed with so much flavor for so little work!
Prep Time10 minutes mins
Cook Time25 minutes mins
Total Time35 minutes mins
Course: Breakfast, lunch
Cuisine: French
Servings: 6 servings
Calories: 451kcal
- 2 medium onions halved and thinly sliced
- 1 tsp olive oil
- pinch of sugar
- 6 tablespoons creme fraiche
- salt and pepper to taste
- 6 eggs
- 5-6 sun-dried tomatoes thinly sliced
- chiffonade of basil to garnish
In a saucepan over low heat, add the onions, olive oil and a pinch of sugar. Cook over a low heat with the lid on stirring occasionally until the onions are softened and lightly browned.
Preheat the oven to 350°F.
Evenly divide the caramelized onions into 6 large ramekins. Top with a tablespoon of creme fraiche in each. Add a touch of salt and freshly cracked black pepper to taste. Crack an egg into each ramekin and top with a sprinkle of the sun-dried tomatoes.
Place into a large baking tray or casserole dish. Carefully pour lukewarm water around the ramekins until about halfway up the sides. Bake for 15 minutes or so until the whites have set and the yolk is still runny. Add a few more minutes if you like yours firmer. Garnish with the basil and serve immediately with a crusty bread loaf.
Calories: 451kcal | Carbohydrates: 93g | Protein: 6g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 170mg | Sodium: 79mg | Potassium: 188mg | Fiber: 1g | Sugar: 90g | Vitamin A: 355IU | Vitamin C: 3.4mg | Calcium: 48mg | Iron: 1mg