Oeufs en Cocotte

 Before all of you pleasure barons out there start salivating at the thought of eggs baked in cream I must disappoint and tell you that although fully comforting, this dish is creamless. Traditional oeufs en cocotte, or eggs baked in ramekins, involves a touch of cream and several pats of butter. To lighten things up I decided to forgo the cream, and without a doubt this dish was still "creamy" in its own way. 

 Swimming with bittersweet swiss chard, nutty parmesan, and fresh herbs these petits pots are perfect alongside fresh greens or for you true Parisians out there, some slices of baguette. 

Fall is upon us and our bodies will soon be longing for warmer, slightly heavier dishes. But let us not sacrifice our health for mere comfort, but rather let us be creative and meld the two together. 

Plus, this dish gives you the perfect opportunity to use up fresh herbs and veggies from your summer garden!

Baked Eggs with Swiss Chard, Parmesan, and Roasted Tomatoes

(Makes Two)

• 1 pint cherry tomatoes
• 2 large eggs
• 1/2 onion, chopped
• 2 small garlic, minced
• 1 cup chopped swiss chard leaves
• 1/2 TBS fresh thyme, chopped
• 1/2 cup finely shredded parmesan
• olive oil/butter
• salt and pepper
• 2 ramekins (I used 7 ounce ramekins. If you use bigger ones I would suggest doubling the recipe)
• fresh basil/thyme/aged balsamic vinegar for garnish

Preheat oven to 350F. Place cherry tomatoes on a foil lined baking sheet and roast for 20-25 minutes. While tomatoes are roasting heat a sauté pan with little olive oil. Add onions and cook until translucent. Add swiss chard and cook until wilted. Add thyme and garlic and cook for 1 minute. Remove from heat and pour mixture into a bowl. Pour parmesan into mixture and season with salt and pepper. Allow to cool.

Crack the eggs separating the yolk and whites. Pour egg whites into the cooled swiss chard mixture and mix. 

(Once the tomatoes are done roasting remove from oven and set aside. But leave the oven on at 350F)

Place a small pat of butter in each ramekin and place in the oven for 2 minutes. Remove ramekins carefully and fill each one with the swiss chard/egg white mixture. Carefully place the egg yolk on top and place two or three (or more if you use larger ramekins) of the roasted tomatoes on top. 

Sprinkle with salt and pepper. Place in the oven for 10-15 minutes or until the eggs are cooked to your liking.

Garnish with more thyme or fresh basil. Serve with the remaining roasted tomatoes & drizzle with some aged balsamic vinegar. 

ENJOY!!

Comments

[Melissa]

Oooh this looks very yummy and healthy! I still have a few tomatoes and lots of fresh herbs so perfect.

[Cannelle Et Vanille]

I just made some this weekend with purple potatoes, herbs and cheese. so good!

[Jennifer and Jaclyn @ sketch-free vegan]

THese look beautiful! And very fall-ish if I do say so myself! :)

[Jacqui]

Your beautiful images pared with the rainy weather outside my window, make it feel like Fall has officially arrived in the NW. I'm so loving this recipe! I'm going to try it with kale or spinach.

[Cindy]

That looks delicious! I do have fresh eggs from our chickens, but the garden didn't fair so well this year. Do you think it would be good with green tomatoes?

[Desiree]

such a stunning blog you have! looking forward to going back and trying some of these recipes. very excited!

[Alexa @ Sohdalex]

Wow, this looks wonderful! I just moved to Provence for the next couple of months and, yes, I now have baguette with literally everything. How divine though, I like my eggs light and this seems like it would be perfect. ;)

[Tiffany]

I've been wanting to try eggs in ramekins so this is perfect!

[cindy]

Beautiful blog! I found you by way of Holiday and am a new follower. xo

[Laura (Blogging Over Thyme)]

This looks so delicious! I think I say this in every comment, but it's always true :) I love these homey, rustic meals.

[fresh365]

Delicious Coco! A perfect hearty meal that looks super quick (my favorite)!

[Lynn]

Oeuf La La!! That looks so delish!

[Sini]

Delicious looking little ramekins! Bookmarked.

[redmenace]

Given the grim news at the doctor's office last week about my weight gain, I say, "hold the cream!" I'm glad you did. Your baked eggs look gorgeous-- as usual. I love this recipe. The pics too! oxoxoox

[Sara]

I've been having my eggs baked with tomatoes the past few days, love. i think your title is much more romantic than my eggs with tomato name :) Hope youre doing well - the site is looking gorgeous as usual!

[Mariko]

I have been looking for the perfect recipe to finish up my swiss chard this week. Thank you! I love this idea.

[allison [Haute Box | blog ]]

Baked eggs in lil ramekins is one of my favorite breakfasts! This looks incredibly flavorful!

[adrienne]

i love the idea of an almond flour crust! ive bookmarked this recipe for summer, but i want to try the swiss chard tartlet soon! thanks for sharing :)

[Rosana]

I love your recipes. They sound so delicious and look so beautiful! Do you mind me asking what type of camera you own? I am a newbie to your blog, but plan on peeking in as often as possible!
xo-Rosana

[Torri]

I made this recipe for my mom and I, and we ABSOLUTELY LOVED it!!! It was utterly fantastic, thanks for the recipe, she can't wait for more. And thank you for taking the time out of your day to put effort towards this blog. It means more than I could ever say.

[Tiffany Youngren]

This looks so delicious!! I cannot wait to try it. Photos are so magnificent. We avoid dairy, but have to have this with parm....

~ Tiffany

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Healthy Recipes and Wellness Tips