French Baked Eggs – Oeufs cocotte

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WHAT'S SPECIAL
Imagine the aroma of freshly baked eggs mingling with cream and herbs, served in individual ramekins. As the silky yolks and velvety whites meld together, this dish encapsulates the art of French culinary elegance.

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!
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Appetizer, Breakfast, Brunch, Main Course
Cuisine French
Servings 2

Equipment

  • 2 mini cocottes or ramekins
  • 1 baking dish

Ingredients
  

  • 2 eggs
  • 1 tsp butter
  • 2 tbsp heavy cream
  • fresh herbs (chives, parsley...)
  • salt and pepper
  • 1 tbsp grated cheese

Instructions
 

  • 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.

Notes

  • 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.
Keyword Eggs, Quick & Easy

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