Preparing eggs for a crowd can often be a daunting task. But not with this easy-to-make Eggs en Cocotte with Ciabatta recipe. Baked in individual ramekins, this portion-controlled egg dish can be on the table in less than 30 minutes. Serve this delicious egg dish as part of your next brunch menu, or any time you're preparing eggs for a crowd!
What do I need ?
Original recipe yields 8 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
Slip 1 cracked egg into each of 8 (150-mL) ramekins sprayed with cooking spray. Place ramekins on rimmed baking sheet.
Top each egg with 1 Tbsp. each chili sauce and milk, 1-1/2 tsp. cheese and 1/8 tsp. pepper.
Bake 12 to 15 min. or until egg whites are set and yolks are cooked to desired doneness.
Serve with toast slices.
Kraft Kitchen Tips!
Sprinkle with chopped fresh chives before serving.
How to Easily Toast the Bread Slices
Place bread slices in single layer on baking sheet. Place in oven along with the eggs after the eggs have baked 5 min. Bake 10 min. or until crisp and lightly toasted on both sides, turning after 5 min.
Calories From Fat
% Daily Value
Fat 7 g
Saturated fat 2.5 g
Cholesterol 190 mg
Sodium 470 mg
Carbohydrate 20 g
Fibre 1 g
Sugars 5 g
Protein 11 g
8 servings, 1/8 recipe each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.