Eggs Cocotte
Eggs cocotte is a delightful French dish of individual servings of baked eggs, creamy and rich, often enhanced with cheese, herbs, and meats. Perfect for breakfast, brunch, or a light dinner.
Ingredients
For the eggs cocotte
- 4 large Large eggs
- 4 tbsp Heavy cream
- 50 g Grated cheese (Gruyère or cheddar)
- Salt, to taste
- Black pepper (Freshly ground)
- 1 tbsp Chives (Chopped, for garnishing, optional)
- Ham or smoked salmon (Chopped, optional)
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Butter the ramekins generously and add 1 tablespoon of heavy cream to the bottom of each.
- If using, layer some chopped ham or smoked salmon in the bottom of each ramekin.
- Crack one egg into each ramekin, then season with salt and freshly ground black pepper.
- Sprinkle grated cheese over the eggs and top with another tablespoon of heavy cream.
- Place the ramekins in a baking dish and pour hot water into the dish until it reaches halfway up the sides of the ramekins.
Baking
- Bake in the preheated oven for 12-15 minutes, or until the whites are set but the yolks remain slightly runny.
- Carefully remove the ramekins from the water bath and let them cool for a minute.
- Garnish with chopped chives and serve immediately.
Notes
Eggs cocotte can be served directly in the ramekins, paired with crusty bread or toast. Store leftovers in the fridge for up to 2 days and reheat gently.