Description
Eggs Cocotte is a classic French dish featuring eggs baked gently in cream in individual ramekins. This recipe yields a creamy, delicate texture with a hint of cheese and herbs, perfect for a fancy breakfast or brunch.
Ingredients
Scale
Eggs Cocotte Ingredients
- 4 eggs
- 1/2 cup heavy cream
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons grated cheese (such as Gruyère or Parmesan)
- Fresh herbs for garnish (such as chives, parsley, or tarragon)
- Butter for greasing ramekins
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C) to ensure it reaches the ideal temperature for poaching the eggs in their cream bath.
- Prepare the ramekins: Grease four individual ramekins generously with butter to prevent sticking and add flavor.
- Add cream and eggs: Pour about a tablespoon of heavy cream into each ramekin. Carefully crack one egg into each ramekin on top of the cream. Then, add the remaining cream to gently surround the eggs.
- Season and add cheese: Sprinkle each ramekin with salt, pepper, and the grated cheese evenly.
- Arrange ramekins in baking dish: Place the ramekins in a larger baking dish. Pour hot water into the baking dish until it reaches halfway up the sides of the ramekins to create a bain-marie (water bath) for gentle, even cooking.
- Bake: Bake for 12-15 minutes or until the egg whites are set but the yolks remain soft and slightly runny.
- Garnish and serve: Remove ramekins from the water bath carefully. Garnish with fresh herbs of your choice before serving immediately for the best flavor and texture.
Notes
- Use a spoon to gently remove the eggs to keep the yolks intact if desired.
- To vary the flavor, try adding diced ham, sautéed mushrooms, or spinach to the ramekins before baking.
- The baking time can be adjusted slightly if you prefer firmer yolks.
- If Gruyère or Parmesan are unavailable, any good melting cheese with a slight sharpness works well.
- Ensure the water bath is hot before placing in the oven to maintain even cooking temperature.
