Eggs Cocotte

Eggs Cocotte - Malibu Beach Recovery Diet Cookbook
Easy and delicious way to start the day. Just the right amount of carbs and proteins.
— Chef Sergio Galvao

Serves 4


  • 4 eggs
  • 3 cups tomato sauce (if store-bought, make sure it contains no sugar)
  • 1/2 cup basil leaves, chiffonade (stack leaves on top of each other, roll it like a cigar tightly and with a sharp knive, cut it really thin)
  • 1 cup heavy cream
  • 4 Tbsp grated Parmesan cheese
  • 4 slices crusty whole-wheat bread or sourdough bread


Preheat oven to 400 degrees.

Split the tomato sauce between 4 individual ramekins. Add 1/4 of the basil to each ramekin. Break 1 egg in each ramekin. Season each egg with salt and pepper. Pour 1/4 cup of cream over each egg. Sprinkle with Parmesan cheese. Transfer ramekins to a baking sheet.

On another baking sheet, put the 4 slices of bread. Brush with olive oil and sprinkle with Parmesan cheese. Put both baking sheets in the oven for 12 minutes.

Serve each ramekin with one slice of toast.


RecipesJoan BorstenComment