Description
Eggs Cocotte are a delightful and elegant dish where eggs are baked in a ramekin with cream and various toppings.
Ingredients
Scale
- 2 large eggs
- 2 tablespoons heavy cream
- Salt to taste
- Freshly ground pepper to taste
- 2 teaspoons grated cheese (such as Gruyère)
- Chopped herbs for garnish
Instructions
- Preheat the oven to 350°F (175°C).
- Grease ramekins with butter.
- Crack one egg into each ramekin.
- Add 1 tablespoon of cream on top of each egg.
- Season with salt and pepper, and sprinkle cheese on top.
- Place ramekins in a baking dish and fill with hot water halfway up the sides of the ramekins.
- Bake for about 12-15 minutes until the white is set but yolk is still runny.
- Garnish with fresh herbs before serving.
Notes
- Experiment with different cheeses and herbs for varied flavors.
- For a more substantial meal, add cooked vegetables or meats before baking.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 ramekin
- Calories: 250
- Sugar: 1g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 12g
- Cholesterol: 370mg