Oeufs Cocotte (Baked Eggs)
Oeufs Cocotte are French baked eggs cooked in cream with ham and cheese, delicious with toast or bread for dipping.
Equipment
- Oven
- ramekins or casserole dish
- roasting pan
- kettle
Ingredients
- 1 tablespoon olive oil or to taste
- 0.5 cup finely chopped ham
- 2 tablespoons gruyère cheese grated
- 0.5 cup heavy whipping cream
- salt to taste
- ground black pepper to taste
- 2 large eggs
- 0.25 teaspoon chopped fresh chives
Instructions
- 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.
- 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.
- 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.
- 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.
Notes
You can add other ingredients, but this ham and cheese variation is one of the easiest. To prevent broken yolks, crack the eggs into a glass or cup first, then gently slide them into the casserole dish. You can use Comté cheese instead of Gruyère.
Nutrition
Serving: 2servingsCalories: 447kcalCarbohydrates: 2gProtein: 16gFat: 42gSaturated Fat: 20gCholesterol: 294mgSodium: 626mgPotassium: 222mgSugar: 1gVitamin C: 12mgCalcium: 136mgIron: 1mg
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