Eggs en Cocotte - An Elegant and Simple French Breakfast Dish
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.
Ingredients
- 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
Instructions
- 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.
Nutrition
Serving: 4gCalories: 290kcalCarbohydrates: 2gProtein: 14gFat: 25gSaturated Fat: 14gCholesterol: 245mgSodium: 220mgFiber: 1g
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