Eggs en Cocotte
Eggs baked inside individual ramekins nestled in cream and herbs — each white just set, yolk still trembling and liquid, eaten by dragging toasted soldiers through the surface.
Ingredients
For 4 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Preheat the oven to 190 °C (375 °F). Coat the inside of each ramekin generously with softened butter — base first, then up the walls in vertical strokes. Spoon 1 tablespoon of cream into the bottom of each ramekin and place them inside a deep baking dish.
Crack one egg carefully into each ramekin, keeping the yolk intact. Spoon another tablespoon of cream around the white — not directly on the yolk. Scatter chives, thyme, salt, and pepper. Add a pinch of Gruyère over the top if using. Pour boiling water into the baking dish until it reaches halfway up the outside of the ramekins.
Carefully transfer the baking dish to the oven. Bake 8–12 minutes — check at 8. The white is done when it is fully opaque and just set at the edges but still slightly jiggly at the center. The yolk should tremble visibly when the ramekin is nudged. Remove immediately, lift ramekins with a cloth, and serve in the dish with buttered toast.
About this recipe
By ForkRecipe Kitchen · Source: ForkRecipe / FoodML and contributors. Recipe content available under CC BY-SA 4.0.
Serving count is an estimate; check quantities in the source recipe.