Eggs Cocotte
Indulge in the delicate sophistication of Eggs Cocotte, a classic French breakfast or brunch dish that's as elegant as it is easy to prepare. This recipe combines rich, velvety heavy cream and runny-yolked eggs, baked to perfection in individual ramekins. With optional additions like nutty Gruyère cheese and freshly chopped herbs such as parsley, chives, or thyme, this dish offers layers of creamy texture and aromatic flavors. Baked in a gentle bain-marie, the eggs cook evenly, resulting in a luxurious custard-like consistency. Perfectly paired with slices of crusty toasted bread for dipping, Eggs Cocotte brings a touch of Parisian café charm to your table in just 25 minutes. Whether you're hosting a weekend brunch or elevating your weekday breakfast, this recipe is your ultimate guide to simple yet indulgent comfort.
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Recipe Information
Ingredients
- 4 large Eggs
- 120 ml Heavy cream
- 15 g Butter
- 30 g Gruyère cheese (optional)
- 10 g Fresh herbs (parsley, chives, or thyme)
- 1 tsp Salt
- 0.5 tsp Black pepper
- 4 slices Bread (for serving, optional)
Instructions
Preheat your oven to 375°F (190°C).
Butter 2 small oven-proof ramekins or cocottes (approximately 6 ounces each) generously to ensure the eggs do not stick.
Divide the heavy cream equally between the ramekins, pouring 60 ml (or 4 tablespoons) into each.
Carefully crack 2 eggs into each ramekin, keeping the yolks intact.
Season the eggs with a pinch of salt and a dash of black pepper. If using Gruyère cheese, grate it evenly over the top.
Sprinkle freshly chopped herbs (such as parsley, chives, or thyme) over the eggs for extra flavor.
Place the ramekins into a baking dish. Pour hot water into the baking dish until it reaches halfway up the sides of the ramekins to create a bain-marie (water bath).
Carefully transfer the baking dish to the preheated oven and bake for 12-15 minutes, or until the whites are set but the yolks remain slightly runny.
Once baked, carefully remove the ramekins from the water bath and let cool for 1-2 minutes.
Serve immediately with toasted bread slices for dipping, if desired.
Nutrition Facts
Calories |
1243 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.8 g | 109% | |
| Saturated Fat | 43.4 g | 217% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 929 mg | 310% | |
| Sodium | 3441 mg | 150% | |
| Total Carbohydrate | 63.1 g | 23% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 4.9 g | ||
| Protein | 46.2 g | 92% | |
| Vitamin D | 4.3 mcg | 22% | |
| Calcium | 490 mg | 38% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 476 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
