Cocotte eggs, also known as Oeufs en Cocotte, are a French dish where eggs are baked in small dishes (ramekins) with cream, cheese, or other flavorings. This simple yet elegant recipe is perfect for breakfast, brunch, or a light dinner. The method gently cooks the eggs, allowing the whites to set while the yolks remain soft and creamy.
Ingredients (for 2 servings):
- 2 large eggs
- 2 tbsp heavy cream (or milk, for a lighter version)
- 1 tbsp butter
- Salt and pepper, to taste
- Optional: Grated cheese (Gruyère, Parmesan, or Cheddar), chopped herbs (chives, parsley), spinach, smoked salmon, or ham
Instructions:
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Preheat the Oven:
- Preheat your oven to 180°C (350°F).
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Prepare the Ramekins:
- Grease two small ramekins with butter. This helps prevent the eggs from sticking and adds a rich flavor.
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Add Cream and Optional Fillings:
- Pour about 1 tablespoon of cream into the bottom of each ramekin.
- If you're adding extra ingredients like cheese, herbs, or vegetables, place them in the ramekins at this stage.
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Crack the Eggs:
- Crack one egg into each ramekin, being careful not to break the yolk. You want the yolks to stay intact for a soft, creamy texture.
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Top with More Cream:
- Add another tablespoon of cream on top of each egg. This ensures that the egg stays moist and creamy during baking.
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Season:
- Lightly season the eggs with salt and pepper. You can also add a sprinkle of cheese or herbs on top if desired.
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Bake in a Water Bath:
- Place the ramekins in a baking dish. Pour hot water into the dish until it comes halfway up the sides of the ramekins (this is called a bain-marie and helps the eggs cook evenly and gently).
- Bake in the oven for 10-15 minutes, or until the egg whites are set but the yolks remain soft. If you prefer firmer yolks, leave them in the oven for a few more minutes.
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Serve:
- Remove the ramekins from the water bath carefully and let them cool slightly. Garnish with fresh herbs or a bit of cheese, if you like.
- Serve with toasted bread or a simple side salad.
Tips:
- Customizations: Feel free to customize your cocotte eggs with ingredients like sautéed mushrooms, truffle oil, or cooked spinach for extra flavor and variety.
- Doneness: Keep an eye on the eggs in the oven; cocotte eggs are best when the whites are fully set, but the yolks remain runny and luscious.
Cocotte eggs are simple to make, yet they feel like a refined dish—perfect for a cozy brunch or a light meal with a touch of French elegance.
