Recipe

Oeufs Cocotte Baked Eggs

Name: Oeufs Cocotte Baked Eggs
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Ingredients: 1 tablespoon olive oil, or to taste; ½ cup finely chopped ham; 2 tablespoons grated Gruyère cheese; ½ cup heavy whipping cream; salt and ground black pepper to taste; 2 large eggs; ¼ teaspoon chopped fresh chives

Oeufs cocotte are French baked eggs cooked in cream with ham and cheese. You can make them in individual ramekins or a casserole dish, then bake in a water bath in the oven. Simply delicious served hot with toast or strips of bread to dip in the runny egg yolks.

Prep 10mCook 15mTotal 25mServes 2

Ingredients

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Instructions

1
Preheat the oven to 375 degrees F (190 degrees C). Grease a small, lidded casserole dish with olive oil. Boil water in a kettle and set aside.
2
Arrange ham in the bottom of the prepared casserole dish. Sprinkle with 1 tablespoon Gruyère cheese. Pour in cream and season with black pepper. Crack eggs on top, one at a time, making sure yolks remain intact. Sprinkle with remaining 1 tablespoon Gruyère cheese and chives. Season with salt and black pepper.
3
Cover the casserole dish and place it into a roasting pan. Pour enough boiled water into the roasting pan so it reaches about halfway up the sides of the casserole dish.
4
Bake in the preheated oven for 9 minutes. Uncover and continue baking until whites are just set and yolks are still runny, 3 to 6 more minutes.

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