Eggs en Cocotte with sautéed greens


Jacques Pepin inspired Eggs en Cocotte with sauteed greens    


Over the winter Ginger caught an episode of Jacques Pepin’s Fast Food my Way in which he made eggs en cocotte on the stove top with creamed mushrooms.  She’s been making variations of this recipe every weekend since then.



  • 1/4 onion, chopped
  • 1 clove garlic, minced
  • 1 Tablespoon butter or olive oil
  • 3 cups greens (the spicy baby mix, mustard greens, turnip greens and tatsoi are fabulous in this.)
  • 4 eggs
  • 4 Tablespoons heavy cream
  • Salt & Pepper to taste
  • Gruyere cheese (optional)


  1. Grease four ramekins and set to the side.  Fill a wide, flat pan with enough water to reach 3/4 of the way up the ramekins & bring to a simmer.
  2. Saute the onion in oil or butter until carmelized.  Add the garlic and greens and saute until wilted. Season to taste with salt and pepper.
  3. Place equal portions of the sauteed greens in the bottom of the ramekins. Add about 1 tablespoon of cream- just enough to wet the greens but not submerge them.
  4. Carefully break an egg into each ramekin and top with shredded cheese if desired.  (Because these are cooked on the stovetop and not browned in the oven, Ginger usually omits the cheese.)
  5. Place in the pan, adding more water if necessary to bring the water level 3/4 of the way up the sides of the ramekin.
  6. Cover the pan and cook for 10 minutes or until yolk is desired consistency.
Don't Miss a BEET! All the latest news, sales, contests, inside looks at life on the farm, and more!: