Eggs en Cocotte, also known as “shirred eggs” or “baked eggs,” is a delightful French breakfast dish that offers an elegant yet simple way to enjoy eggs. This recipe features eggs baked in individual ramekins with a mixture of cream, cheese, and herbs, resulting in a rich and flavorful breakfast. In this post, we’ll guide you through the process of making Eggs en Cocotte, along with the detailed nutrition information and prep and cooking times.
How To Make Eggs en Cocotte
Eggs en Cocotte – An Elegant and Simple French Breakfast Dish
- 4 large eggs
- 1/2 cup heavy cream
- 1/2 cup grated Gruyère cheese
- 2 tbsp chopped fresh chives
- Salt and pepper, to taste
- Butter, for greasing the ramekins
- Preheat your oven to 375°F (190°C) and lightly grease four 6-ounce ramekins with butter.
- Divide the heavy cream evenly among the four ramekins, pouring it into the bottom of each one.
- Crack an egg into each ramekin, being careful not to break the yolk.
- Season each egg with a pinch of salt and pepper, then sprinkle the grated Gruyère cheese evenly over the top of each egg.
- Place the ramekins in a baking dish and carefully fill the dish with enough hot water to come halfway up the sides of the ramekins, creating a water bath.
- Bake the eggs in the preheated oven for 12-15 minutes, or until the whites are set and the yolks are still slightly runny.
- Carefully remove the ramekins from the water bath using a towel or oven mitts, and let them cool for a few minutes.
- Garnish each egg with chopped chives and serve immediately with crusty bread or toast for dipping.
Eggs en Cocotte is a delectable and sophisticated breakfast dish that is sure to impress your guests or elevate a weekend brunch. The combination of eggs, cream, and cheese creates a rich and indulgent flavor, while the addition of fresh chives adds a touch of brightness. This simple yet elegant recipe is a great way to enjoy eggs in a new and delicious way. Bon appétit!