Eggs Cocotte Recipe
Follow this recipe to prepare Eggs Cocotte, a classic French dish where eggs are baked in individual ramekins with cream and other delicious add-ins.
Equipment
- 4 Ramekins For baking the eggs
- 1 Baking dish For placing the ramekins in a water bath
Ingredients
- 4 Large eggs
- 4 tbsp Heavy cream
- 50 g Grated cheese Gruyère or cheddar
- to taste Salt
- to taste Black pepper Freshly ground
- 1 tbsp Chives Chopped, for garnishing
- optional Ham or smoked salmon Chopped
Instructions
- Preheat your oven to 375°F (190°C).
- Butter the ramekins and add 1 tablespoon of heavy cream to each.
- If using, place a layer of 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.
- Bake in the preheated oven for 12-15 minutes, or until the whites are set but the yolks are still slightly runny.
- Remove the ramekins from the water bath carefully and let them cool for a minute.
- Garnish with chopped chives and serve immediately.
Notes
Feel free to experiment with other add-ins like spinach, mushrooms, or cherry tomatoes to make this dish your own.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 2gProtein: 12gFat: 22gSaturated Fat: 12gCholesterol: 220mgSodium: 320mgPotassium: 125mgSugar: 1gVitamin A: 42500IUVitamin C: 0.8mgCalcium: 1800mgIron: 0.3mg
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