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Eggs en Cocotte with a Basque Piperade Recipe

Eggs en Cocotte with a Basque Piperade

Recipe courtesy Amy Finley

Show: Food Network StarEpisode: Meet the Press

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (15)

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Average Rating:

Total Reviews: 15

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  • on August 10, 2007

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    Recipe is a wonderful blank slate. Eggs and cream in a dish -- you can go in any direction -- breakfast, dinner, appetizer, dessert.

    Instead of using the oven, I placed it in a pan of simmering water with a towel on the bottom and simmered for about 12 minutes.

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  • on August 07, 2007

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    All my kids LOVED this recipe, but especially my daughter. She is a dancer and a preteen and needs to eat healthy, protein rich meals, especially in the AM. This was a TOTAL winner in her book. She now can make it herself and we all love it! It does take us much longer than the time Amy gives to make them, but it is worth it.

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  • on July 31, 2007

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    Easy to prepare and absolutely delicious! I can describe this dish in 3 words:
    FAB - U - LOUS!!!

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  • on July 29, 2007

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    I only made the egg part of this dish, but it was simple and very good.


    My family loved it and it has gone on our list of family favorites.

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  • on July 28, 2007

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    I made this for breakfast this morning and it was simply scrumptious! I did take the note from other reviews that i might have to cook it twice as long and it proved to be true.
    The Piperade was so divine! I did substitue a shallot instead of a regular onion. Very Yummy. My husband and I Loved it! We will definitely make this again!

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  • on July 21, 2007

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    I just made these this morning and I just have to say that they are the most simple yet elegant egg recipe I've ever come across. I love French cooking but have never encountered this dish until now. What a great alternative to the usual boring egg options! I like boiled eggs but hate to peel off the shell. These are similar but you get to add flavors and you there's no shell peeling necessary. I added some snipped chives to the top and it smelled awesome in the oven and provided a delicate onion-y taste. I did have to increase the baking time to twice what is called for in the recipe to achieve the correct consistency, though. Thanks, Amy! I really, really hope you win!!!

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  • on July 19, 2007

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    followed recipe to the "T"...eggs needed to be cooked twice as long as instructed and the flavor wasn't worth it...plain eggs are better!

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  • on July 19, 2007

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    To the person that rated this as "Yuck" obviously has personal issues. His/her French experience should not reflect to Amy's cooking. He/she needs to see a therapist. Do not come and rate a recipe when you have nothing but hatred and prejudice in your heart. I think you are pathetic.

    Best of luck Amy. Your recipes are great and you look great on TV.

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  • on July 17, 2007

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    I loved the eggs! Creamy, heavenly and not too eggy. The name is pretty fancy, but I think that adds to my feeling of accomplishment. Hey, who knew I could be a french chef!?! Great job Amy, I hope you win!

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  • on July 16, 2007

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    We made this without the Basque Piperade and it was delicious. We didn't have any Parmesan, so we used Havarti and it was still tasty. Yum!

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