Eggs en cocotte, a classic French dish, is a delightful way to enjoy eggs baked in small individual ramekins. It’s simple yet elegant, perfect for breakfast, brunch, or even a light dinner. The dish consists of eggs cracked into buttered ramekins and baked in a water bath until just set, with the yolks remaining lusciously runny. The base can be customized with ingredients like cream, cheese, herbs, or vegetables to suit your tastes. The result is a rich, creamy egg dish that pairs beautifully with crusty bread for dipping into the silky yolk.
Ingredients:
- 4 large eggs
- 4 tablespoons heavy cream
- 1 tablespoon unsalted butter (for greasing ramekins)
- Salt and freshly ground black pepper, to taste
- Fresh herbs (chives, parsley, or thyme), for garnish
- Optional: sautéed mushrooms, spinach, grated cheese, or ham
Instructions:
- Preheat Oven: Preheat your oven to 375°F (190°C).
- Prepare Ramekins: Grease four small ramekins with butter.
- Add Cream: Pour 1 tablespoon of heavy cream into the bottom of each ramekin. If using any additional ingredients (mushrooms, spinach, ham), layer them at the bottom as well.
- Crack Eggs: Crack one egg into each ramekin, being careful not to break the yolk.
- Season: Lightly season with salt and freshly ground black pepper.
- Water Bath: Place the ramekins in a baking dish, then carefully pour hot water into the baking dish until it reaches halfway up the sides of the ramekins. This ensures gentle, even cooking.
- Bake: Bake for 12–15 minutes, or until the whites are set but the yolks are still slightly runny. Cooking time may vary depending on how runny you like your yolks.
- Serve: Carefully remove the ramekins from the water bath. Garnish with fresh herbs and serve immediately with crusty bread or toast for dipping.
Enjoy your eggs en cocotte as a refined yet simple meal!
