Small dish but big flavors – Eggs cocotte with cream of zucchini, sundried tomatoes and artichokes
Petit plat mais grandes saveurs – Oeufs cocotte, crème de courgette, tomates séchées et artichauts
Oeufs cocotte can be simple, refined, original, creative, or whatever you want them to be. No one can resist the charm of those more contemporary “oeufs cocotte“. The traditional oeufs cocotte were more sober and simple, but we have reinvented them with new ingredients. There so many ways to prepare those unctuous little eggs, this is one version among so many others. They make great appetizers when you have some guests who most of the time enjoy their little individual pot, they’re fun to make, to serve and to eat. So the fun is tripled.
Oeufs cocotte are very easy to prepare, you can prepare the ingredients in advance and assemble them at the last minute. The most difficult trick is the perfect cooking of the eggs. Some rules will allow you to master the technique of a perfect oeuf cocotte. Prepare a double boiler (bain marie) in a pre-heated oven so that when you place the eggs, the water will be slightly boiling. The cooking time of oeufs cocotte can vary, depending on the oven and the size of the eggs. Don’t wait to remove the eggs until the whites are cooked, remove them when they’re still runny. If you take them out when they’re just perfect, they will harden after being served.
In French cocotte means “hen“in slang, and is sometimes used as a endearing word for kids, allez ma cocotte viens voir mamie.
The cream of zucchini and artichokes combine two great textures and flavors together, the sundried tomatoes give it a pleasant Italian twist. Don’t forget the “mouillettes” with your oeuf cocotte, mouillettes are little sticks of bread to dip in the yolk! You cannot have oeuf cocotte sans mouillettes!
Ingredients for 4
- 4 zucchini, diced
- 1 medium onion, diced
- 1 tbs fresh thyme, chopped
- 2 garlic cloves
- about 16-20 baby artichokes
- 4 eggs
- 4 sundried tomatoes, diced
- 2 tbs white wine
- juice of one lemon
- 1 tbs olive oil
- salt and pepper
Pre-heat oven at 375F. Place a double boiler (bain-marie) in the oven and let the water slightly boil.
In a pan, heat olive oil, add onions, let them brown. Add zucchini and thyme. Cover with lid and cook at medium heat until tender, add salt and pepper. Let it cool and blend in a mixer to obtain a purée. Set aside.
Start trimming artichokes. Remove the hard leaves outside, then trim to top with a knife cutting the green and hard part of the leaves. Fill a large bowl with water and lemon juice and place artichokes in it. The lemon juice will prevent artichokes from darkening.
In a pan, heat olive oil, add garlic and let it cook for a few seconds stirring. Drain artichokes and add to the pan, stir a one minute or so, then add white wine. Cover and cook at low heat until artichokes are tender, adjust with salt and pepper.
In a small ramequin, add cream of zucchini, then artichokes, sundried tomatoes, and top with an egg. Add fresh ground pepper.
Place the ramequins in the double boiler (bain-marie) and cook until the eggs whites are slightly runny, you will have to check occasionnally. Remove from the oven, sprinkle with parsley and serve with mouillettes (country bread taosted and cut in sticks). As an appetizer, it’s perfect with a small salad on the side.
This entry was posted by silvia on March 4, 2010 at 5:44 pm, and is filed under Appetizers, Vegetarian - dairy. Follow any responses to this post through RSS 2.0.You can leave a response or trackback from your own site.
- East-West – Zucchini and daikon carpaccio with roasted tomatoes and tarrragon coulis
- More vegan – Layers of spaghetti squash with vegetables and tofu – polenta cakes with herbes de Provence
- Yams and zucchini mille feuilles, sauté tofu steak, wild mushrooms and tomato fondue
- Blanc-manger with almond milk, peach-apricot compte and grilled apricot
- Zucchini three ways – Farro with zucchini, shiitake, peas, zucchini cream and marinated zucchini ribbons
- Crumble of artichoke, yams and carrot purée, sauté kale and wild mushrooms
- Green peasant soup – Soup with artichokes, peas, lima beans and kale
- In the wide world of galettes – Cauliflower and zucchini galettes, bed of carrots, yogurt sauce
- Pistou or pesto – Minestrone soup with quinoa, shrimps and pistou
- Stuffed portobello with vegetables goat cheese and basil
This looks like delicious steamed egg recipe! So creamy soft and flavourful.
This just looks delicious, beautiful presentation. I like the ingredients…can’t wait to give it a try!
Ok now this is just so amazing looking I love everything in it and I know I have to go out and buy all of those ingredients to try this for sure~
Beautiful! It looks heavenly delicious! A Stunning photograph…makes me realize again how mouthwatering oeufs cocotte is!
I love oeufs cocotte, and your version especially. Who would not love the zucchini and artichoke and cream and herbs? Delicious.
Pas d’oeuf cocotte sans mouillette, je suis bien d’accord avec toi ! ;o) La très belle photo d’un plat simple revisité dans des tonalités un peu méditerranéennes m’a tout de suite attirée par ici … J’aime l’idée que cette cuisine-là se transmette et s’exporte aussi bien que nos plats hyper-sophistiqués ! ;o)
i did some cocotte egg too !! et qu’est ce que c’est bon ! on peut tout y mettre tout leur va! bizz PIerre
I am so making this. Such a great egg dish. No sharing at all.
This dish is simply beautiful – transforms me back to travels in Paris…
Nice website and nice recipe. Congratulations on being in the Foodbuzz top 9 today. It led me to surf around your site for a bit. Looking at your service, pricing etc..
Congrats on the top 9, I really love this recipe, I always wanted to do eggs like that, but the idea of just using cream wasn’t that appealing to me. But a cream of zucchini and artichoke sounds delicious.
I am no fan of the beloved artichoke, but this dish looks, sounds and smells lovely!
Oh my goodness this looks delicious!!!! I found it on tastespotting.
This looks really good. I love sundried tomatoes with eggs.