If you're looking for a French-style comfort food meal that is simple to prepare and takes minimal effort, look no further than Steam Oven Potted Eggs! This easy recipe, known as 'oeufs en cocotte,' combines shrimp, cottage cheese, grated cheese, and eggs cooked in a steam oven. Ready in just 13 minutes, where you create a light, creamy and cheesy dish that is sure to tantalize your taste buds. Best of all, you can have this delicious meal ready in no time - perfect for busy days or when you're entertaining!
Creamy, Cheesy, and Delicious
Now that I have my steam oven, I naturally want to make delicious recipes with it. And these shrimp with eggs from the Steam Oven, also known as Oeufs en Cocotte, are easy to make and delicious.
They're actually one of the best-baked eggs I know. With just a few ingredients, fresh shrimp, eggs, cottage cheese, and grated cheese, you can make a light, creamy and cheesy breakfast (or brunch recipe) that leaves you wanting more with every bite.
Try Steam Oven Potted Eggs Tonight!
And with the help of a steam oven, it is very easy and quick to prepare. And you can prepare several eggs at the same time with this recipe. Ideal for a Sunday breakfast or brunch (think Easter or Christmas).
And if you don't have a steam oven, that's no problem. Check out the tips on how to easily make this delicious recipe.
If you want more breakfast inspiration, look at this page with breakfast recipes, such as an omelet with shredded salmon and chives, waffles with raspberries and mascarpone, and pancakes with strawberry jam.
What do you need for Steam Oven Oeufs en Cocotte?
To prepare these Steam Oven Potted Eggs, you require the following ingredients. You can find the correct amounts in the recipe card at the bottom of the blog:
- Cottage cheese - This is a cheese with a mild and fresh taste, similar to cottage cheese with a granular structure.
- Eggs - One of the main ingredients (of course), use an egg size L. When breaking the egg, try to keep the yolk intake.
- Grated cheese - Use a delicious melting cheese for a lot of flavors, like Gouda or Emmentaler.
- Shrimp - I used cocktail shrimp (small shrimp) for these Eggs Cocotte. But you can use bigger shrimp/prawns. Ensure you remove the skin, head, and tail and remove the intestinal tract.
How to prepare Poach Eggs with Shrimp in a Steam Oven
You can find a printable recipe with a detailed description at the bottom of this blog.
- Mix the cottage cheese with half of the grated cheese.
- Divide the cheese mixture among the Ramekins.
- Break an egg into the bowl, keeping the yolk whole.
- Divide the shrimps over the egg cups and season with salt and pepper. Place in the preheated steam oven at 215 °F (ca. 102 °C) and bake for 8 minutes. Serve the baked eggs ramekin immediately.
Delicious as part of an Easter brunch with blackberry jam with oregano, lime muffins, and creamy radish sandwiches.
Serve with soldiers (delicious toasted bread fingers). Cut your bread into bars and toast it golden brown in a frying pan where you have melted a little butter. Or serve with 'regular' toasted bread. And dip the bread in the egg yolk (that's tasty).
Garnish the shrimp with eggs from the steam oven with chopped fresh parsley.
Tips, Substitutions, and Variations
- Cottage cheese: Can also be replaced with sour cream, ricotta, or crème fraîche.
- Shrimp - Replace with fried bacon or smoked salmon. You can also replace it with mushrooms for a vegetarian variant (fry the mushrooms briefly before you add them)
- Steam oven - You use steam to cook the oeufs and cocotte as evenly as possible.
- No steam oven? - No problem. Place the ramekins in an oven dish (where they will fit, or use two casserole dishes) and fill halfway with boiling water. Carefully place in an oven at 215 °F (100 °C) and cook for 8 minutes.
- Also tasty - Let 2oz. (50 grams of baby spinach) shrink in a frying pan (with some water) and put it in the jars.
It is a French classic, where you slowly cook the eggs in a water bath. It means slowly cooked eggs or baked eggs) Cream and cheese are often added. And other fillings such as shrimp, ham, bacon, tomato, zucchini cubes, mushrooms, and much more.
For cooking eggs in the Oven, you place them in a water bath. That way, they will cook evenly and quickly.
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Steam Oven Potted Eggs (Oeufs en Cocotte)
Equipment
- Steam oven or Conventional oven with an oven dish
- 4 ramekins or oven dishes
Ingredients
- 4 oz. Cottage cheese
- 4 oz. grated cheese e.g. Gouda or Emmentaler
- 4 eggs size L
- 2 oz. cocktail shrimp
- salt and pepper to taste
Ingredients you need per step are listed below the step in Italic
Instructions
- Â Mix the cottage cheese with half of the grated cheese.4 oz. Cottage cheese, 4 oz. grated cheese
- Â Divide this over the ramekins.
- Â Break an egg into each ramekin, and keep the yolk intact.4 eggs
- Add the shrimp on top of the egg.2 oz. cocktail shrimp
- Â Season with salt and pepper.salt and pepper
- Put the ramekins into the steamer oven and steam for 8 minutes at 215 °F (ca. 102 °C). Serve immediately.
Notes
- Cottage cheese - can also be replaced with sour cream or ricotta.
- Shrimp - Replace with fried bacon or smoked salmon. You can also replace it with mushrooms for a vegetarian variant (fry the mushrooms briefly before you add them)Â
 4. No steam oven? - No problem. Place the ramekins in an oven dish (where they will fit, or use two casserole dishes) and fill halfway with boiling water. Place it carefully in an oven at 215 °F (ca. 102 °C) (conventional Oven) and cook the oeuf cocotte for 8 minutes. 5. Also tasty - Let 2 oz. (50 grams) of baby spinach shrink in a frying pan (with some water) and put it in the jars. 6. Storage
 You can't keep this recipe, eat it right away! 7. The nutritional value is per portion, assuming that four people eat these Steam Oven Potted Eggs.
Amy Liu Dong says
I love how easy to make this dish. It is so good and tasty!
Andréa says
It sure is, thank you!