Baked Eggs - Michael Ruhlman Technique Series
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Le Creuset Technique Series with Michael Ruhlman

Small Plates: Creative Mini Cocotte Cooking

Ever wondered what you can make in a Mini Cocotte? You can make anything! Michael proves this with four different takes on baked eggs using just a few simple, flavor-enhancing ingredients.

 
Coddled Eggs
Mini Cocotte Cooking with Michael Ruhlman

Create as many servings as you like with these recipes; the ingredients listed are for one serving.
Use two eggs per Mini Cocotte. Preheat oven to 325 F.

  • Coddled Eggs with Truffle Butter
  • Place 1 tablespoon black truffle butter into the mini cocotte, followed by the eggs. Cover and bake 15 minutes, or just until the white is set.
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  • Coddled Eggs with Cream and Tarragon
  • Add 1 tablespoon of cream to the cocotte, followed by the eggs. Cover and bake 15 minutes, or just until the white is set. Sprinkle with 1 teaspoon freshly minced tarragon.

Coddled Eggs with Olive Oil and Parmigiano-Reggiano

Pour 1 tablespoon olive oil into the cocotte, followed by the eggs. Cover with 1 tablespoon grated Parmigiano-Reggiano. Cover and bake 15 minutes, or just until the white is set.

Coddled Eggs with Ham and Cheese

Place 1 ounce diced or thinly sliced ham into the mini cocotte, just enough to cover the bottom. Add the eggs and cover with 1 tablespoon grated cheddar cheese. Cover and bake 15 minutes or just until the white is set.

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