Andrew Scrivani for The New York Times Editors’ Collection Baked Egg Recipes EmailShare on PinterestShare on FacebookShare on Twitter
Oeufs en cocotte florentine (Eggs in ramekins with spinach) Craig Claiborne, Pierre Franey 40 minutes
Oeufs en cocotte forestière (Eggs in ramekins with mushrooms) Craig Claiborne, Pierre Franey 35 minutes
Eggs in ramekins with ratatouille (Oeufs en cocotte a la ratatouille) Craig Claiborne, Pierre Franey 30 minutes