Easy Morning Protein-Rich Breakfast with Oeufs Cocotte

Photo and Styling by Bèatrice Peltre

There’s something endlessly comforting about oeufs cocotte—those gently ovenbaked eggs, nestled into flavorful layers and served warm straight from the ramekin. This version is made with kale and tomatoes blended together with a spoonful of pesto and a scattering of fragrant Comté. The perfect dish for a cozy breakfast or brunch—or a light, satisfying lunch if that’s what you are after.

Serves 4

olive oil, for the ramekins
1 cup kale (or baby spinach), coarsely chopped
1 large ripe tomato, finely diced
4 teaspoons store-bought (or homemade) pesto
sea salt and pepper
½ cup finely grated Comté (or aged Cheddar cheese)
8 large eggs
¼ cup caramelized red onion (see recipe in my galette recipe)
chives

Brush 4 (1-cup) ramekins with olive oil and preheat oven to 350°F. Prepare a baking dish large enough to contain the ramekins. Add hot water to the baking dish to create a bain marie, filling it halfway up to the top.

In a bowl, combine the kale, tomatoes and pesto. Season with salt and pepper and gently mix. Divide this preparation between the ramekins and top with the cheese. Break two eggs into each ramekin and gently tuck the caramelized red onions between the egg yolks. Season with salt and pepper. Place the ramekins in the water-filled baking dish and add more water so that it reaches half the height of the ramekins. Carefully place the baking dish in the oven and bake for 25 to 30 minutes, or until the egg whites are set. Remove from the oven and top with fresh chives. Serve with crusty buttered bread or toast.

This recipe appeared in the Fall 2025 issue as part of a larger story, Why I’m Embracing More Protein.