Recipe of Cocotte Eggs, a classic French dish, also known as “Oeufs en Cocotte.” It is a simple yet elegant breakfast or brunch recipe where eggs are baked in individual ramekins with cream, butter, and various flavorful additions like cheese, herbs, or ham. This dish is beloved for its velvety texture and rich taste, perfect when served with crusty bread.
Cooking Time:
20 minutes
Ingredients:
- 4 large eggs
- 1/2 cup heavy cream
- 2 tbsp butter
- 1/4 cup grated Gruyère cheese (or Parmesan)
- salt, to taste
- black pepper, to taste
- fresh chives or parsley, finely chopped (optional)
- bread, for serving
Recipe:
- Preheat the oven to 375°F. Grease four ramekins with butter.
- Add cream and cheese: pour a tablespoon of cream into each ramekin and sprinkle a bit of cheese.
- Carefully crack one egg into each ramekin without breaking the yolk.
- Add a pinch of salt and black pepper to each.
- Pour another tablespoon of cream over each egg, and sprinkle more cheese if desired.
- Prepare a water bath by placing the ramekins in a baking dish and pouring hot water into the dish until it reaches halfway up the ramekins.
- Bake for 12-15 minutes, or until the whites are set but the yolks remain slightly runny.
- Sprinkle with fresh herbs. Serve with crusty bread.
