Eggs en Cocotte
A simple and elegant dish of baked eggs in individual ramekins topped with cream and chives, perfect for breakfast or brunch.
Equipment
- large skillet
- ramekins
Ingredients
Butter and Seasoning
- 1 teaspoon unsalted butter for greasing ramekins
- kosher salt to taste
- freshly ground pepper to taste
Eggs and Garnish
- 4 tablespoon finely chopped chives
- 4 large eggs
- 4 tablespoon heavy cream optional
- warm buttered toast for serving
Instructions
Cooking Instructions
- Pour water into a large skillet to come ½" up the sides; bring to a simmer over medium heat. Generously grease four 8-oz. ramekins with unsalted butter; sprinkle generously with kosher salt and freshly ground pepper. Divide finely chopped chives among ramekins.
- Crack 1 large egg into each ramekin, then transfer ramekins to skillet and cover with a lid. Cook eggs, adjusting heat as needed, until whites are set and yolks are still soft, 4–7 minutes. Using tongs, carefully transfer ramekins to plates.
- Divide heavy cream (if using) among ramekins; season lightly with more salt and pepper. Serve eggs with warm buttered toast.
Notes
For a more flavorful dish, consider adding cheese or additional herbs.
Nutrition
Serving: 1ramekinCalories: 200kcalCarbohydrates: 1gProtein: 10gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 9gCholesterol: 275mgSodium: 200mgPotassium: 150mgVitamin A: 500IUCalcium: 50mgIron: 1mg
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