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Oeufs Cocotte with peas – simple oven dish for Easter breakfast

When tender peas, fresh herbs, and a creamy egg cook together in the oven, it becomes wonderfully aromatic! These Oeufs Cocotte are not only quick to make, but also a real eye-catcher on the Easter brunch table. Whether served with homemade cheese pastries or fresh bread, this French-inspired breakfast dish brings spring and enjoyment to the plate.

Ingredients for 4 servings

120 g frozen peas
Salt
1 spring onion
1 sprig of sage
4 tbsp crème fraîche
4 eggs size L
ground black pepper

Aside from that
Parsley and cheese biscuits for garnish

preparation

Blanch the peas in boiling salted water for 1-2 minutes, drain, refresh and allow to drain.

Clean and wash the spring onions and slice them into fine rings. Wash the sage, shake it dry, and finely chop the leaves.

Mix the peas, spring onions, and sage and divide them between 4 ovenproof dishes (approx. 12 cm in diameter). Top each with a dollop of crème fraîche. Crack an egg into each dish and let it slide over the top.

Grind with pepper, season with salt, and place the molds in a deep baking tray. Pour in about 2 cm of hot water and let the oeufs cocotte set in the oven for 10–15 minutes.

Serve garnished with parsley and cheese biscuits.

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All recipes and photos in this article are from the book:

Heide Christianse
Spring dream-The best recipes and decoration ideas
Price 35,00 €
ISBN 978-3-7667-2706-7
Callwey Publishing

Spring awakens in this Callwey book. Decorating ideas for indoors and outdoors, recipes for springtime and Easter occasions—the pages are filled with a magical mix of inspiration, tempting sweet treats, and perfect menus.

Oeufs Cocotte with peas – simple oven dish for Easter breakfast

Ingredients for 4 servings

preparation

All recipes and photos in this article are from the book:

herb seeds

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