Description
A simple yet gourmet recipe for Eggs Cocotte, perfect for a delightful breakfast or brunch.
Ingredients
Scale
- 4 large eggs
- 1 cup heavy cream
- 1/2 cup shredded Gruyère cheese
- 1/4 cup chopped fresh chives
- Salt and pepper to taste
- Butter for greasing ramekins
Instructions
- Preheat your oven to 375°F.
- Grease four ramekins with butter and place them in a baking dish.
- In a mixing bowl, whisk together the heavy cream, salt, and pepper. Divide the cream mixture evenly among the greased ramekins.
- Carefully crack one egg into each ramekin on top of the cream mixture.
- Sprinkle the shredded Gruyère cheese and chopped chives over the eggs.
- Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins.
- Bake in the preheated oven for 15-20 minutes, or until the egg whites are set but the yolks are still slightly runny.
- Remove the ramekins from the water bath and let them cool for a minute before serving.
Notes
- For a richer flavor, try adding sautéed mushrooms or spinach to the ramekins before adding the eggs.
- You can also substitute the Gruyère cheese with feta or goat cheese for a different taste.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 ramekin
- Calories: 320
- Sugar: 0g
- Sodium: 0mg
- Fat: 28g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 12g
- Cholesterol: 0mg
Keywords: Eggs Cocotte, gourmet recipe, easy recipe