Ouefs en Cocotte avec Chorizo et Mascarpone is fancy French for: Eggs in Pots with Chorizo and Mascarpone. Or more colloquially still: Baked Eggs with Sausage and Cheese. No matter what you call this dish, the verdict is the same. It's pretty freaking delicious.
I first heard about this dish in Paris. When I was about 6 months pregnant, my husband and I went on a roadtrip from Manchester, around Normandy and Brittany, to Paris. It was nice enough, but a bit annoying since I couldn't eat soft cheese, runny eggs, most seafood or drink wine. Probably not the best time to go France! The entire time I was there, I kept seeing this dish on the menus ouefs en cocotte, ouefs en cocotte and I desperately wanted to try it! Instead, I engorged on McCafe for the whole two weeks we were away, eating cheeseburgers and macarons.
A few weeks ago, we went a little bulk buying crazy and got a bumper of chorizo from Costco and needed a way to use it before it spoiled. For inspiration, I turned to Rachel Khoo's Little Paris Kitchen cookbook and almost immediately spotted her recipe for ouefs en cocotte. Without a bun in the oven, I shouted, "Hells yeah!" and went to preheat the oven. (Yes, I really shouted that.) Take note, my recipe differs greatly from Rachel's. She has a more classic version of this dish in her book.
Ingredients:For the ouefs en cocottescant 1/8 tsp paprika
1 chorizo cooking sausage, diced
1 tbsp olive oil
small bunch of fresh thyme, chopped
pinch sea salt
dash black pepper
- Preheat the oven to 200c/400f
- Cook chorizo in oil with a bit of pepper 1 to 2 minutes or until golden
- Season mascarpone with salt, some pepper and paprika
- Divide 1/4 of the mascarpone between two rammekins
- Sprinkle a bit of fresh thyme over the mascarpone
- Crack one egg into each rammekin over the thyme and mascarpone
- Pat the chorizo dry with a pepper towel and sprinkle it over the egg white, avoiding the yolk
- Spoon in a bit more mascarpone
- Sprinkle some more thyme and a final dash of black pepper
- Make a bain marie by placing the rammekins in a casserole dish or baking tin. Fill the dish or tin with lukewarm water, enough so that it comes halfway up the sides of the rammekins.
- Bake 10 to 15 minutes or until done to your preference
- Serve with fresh fruit salad
Love the look of this? Try these other recipes from The Little Paris Kitchen