Steam Oven Potted Eggs (Oeufs en Cocotte)
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!
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
- Mix the cottage cheese with half of the grated cheese.4 oz. Cottage cheese, 4 oz. grated cheese
- Divide this over the ramekins.
- 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
- 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
1. Shrimp - I used cocktail shrimp (small shrimp) for this potted eggs recipe. But you can use bigger shrimp/prawns. Ensure you remove the skin, head, and tail and remove the intestinal tract.
2. Substitutions
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.
- 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)
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.
Nutrition
Calories: 206kcal | Carbohydrates: 2g | Protein: 15g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 197mg | Sodium: 337mg | Sugar: 1g | Vitamin A: 561IU | Iron: 1mg
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