Chiefly in plural. An egg cooked in a cocotte; specifically a dish originating in France and consisting of eggs baked in butter in individual cocottes or ramekins.
oeuf en cocotte/ˌəːf ˌɒn kə(ʊ)ˈkɒt/ /ˌəːf ˌɒ̃ kə(ʊ)ˈkɒt/
Early 20th century; earliest use found in Charles Herman Senn (1862–1934). From French oeuf en cocotte from oeuf egg (ultimately from classical Latin ōvum) + en in + cocotte.