French Baked Eggs - Oeufs cocotte
Transport yourself to the charming streets of Paris with the delightful simplicity of Oeuf Cocotte, a classic French baked egg dish.Experience the effortless elegance of Oeuf Cocotte, where simple ingredients come together to create a dish that embodies the charm of French culinary tradition. Perfect for a leisurely weekend breakfast or brunch, this classic baked egg dish is a testament to the timeless allure of French cuisine. Bon appétit!
- 2 mini cocottes or ramekins
- 1 baking dish
- 2 eggs
- 1 tsp butter
- 2 tbsp heavy cream
- fresh herbs (chives, parsley...)
- salt and pepper
- 1 tbsp grated cheese
- Preheat the Oven: preheat your oven to 375°F (190°C).
- Prepare the Ramekins: grease the insides of two mini cocottes or ramekins with butter. Place them in a baking dish to facilitate easier handling.
- Add Cream: in each ramekin, add a tablespoon of heavy cream.
- Crack Eggs into Ramekins: carefully crack one egg into each ramekin, ensuring not to break the yolk.
- Season and Add Herbs: season each egg with salt and black pepper to taste. Sprinkle finely chopped fresh herbs over the eggs. Add a touch of grated cheese for an extra layer of flavor.
- Create a Water Bath: pour hot water into the baking dish, coming halfway up the sides of the ramekins. This water bath ensures even cooking.
- Bake: carefully transfer the baking dish to the preheated oven. Bake for approximately 12-15 minutes or until the egg whites are set, but the yolks remain slightly runny.
- Serve Immediately: remove the ramekins from the oven, and serve the Oeuf Cocotte immediately. The eggs continue cooking slightly after removal, so timing is crucial for achieving the desired consistency.
- Garnish and Enjoy: garnish each Oeuf Cocotte with additional fresh herbs and perhaps a sprinkle of black pepper. Serve with crusty bread or toast for a delightful French breakfast experience.
- Experiment with different herb combinations to suit your taste preferences.
- Customize by adding cooked spinach, ham, or smoked salmon to the ramekins before baking.
- Ensure not to overcook the eggs for a perfect balance of runny yolks and set whites.