Eggs en Cocotte
Eggs en Cocotte
Ingredients
- 1/2 cup heavy cream
- 1/2 cup Boursin cheese
- 8 large eggs, room temperature
- 1/4 cup Parmesan cheese, grated, plus more for serving
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- as needed butter, for ramekins and toast
- 4 slices toast, for serving
Instructions
- 1
Preheat your oven to 325°F (160°C). Boil a kettle of water for the water bath.
⏱️ 10 min•🌡️ 325
- 2
Generously butter four individual ramekins. Pour 1 tablespoon of heavy cream into the bottom of each buttered ramekin.
⏱️ 3 min
- 3
Crumble 1 tablespoon of Boursin cheese around the edge of each ramekin, over the cream.
⏱️ 2 min
- 4
Carefully crack two large, room temperature eggs into each ramekin.
⏱️ 2 min
- 5
Pour the remaining 1 tablespoon of heavy cream over the eggs in each ramekin. Finish by crumbling the remaining 1 tablespoon of Boursin cheese over the top of each.
⏱️ 2 min
- 6
Season each ramekin with a generous grating of Parmesan cheese, a pinch of salt, and plenty of freshly ground black pepper.
⏱️ 2 min
- 7
Place the prepared ramekins in a small baking dish. Carefully pour the hot water from the kettle into the baking dish, ensuring it comes halfway up the sides of the ramekins. This creates a water bath (bain-marie).
⏱️ 2 min
- 8
Bake, uncovered, for 25-30 minutes, or until the egg whites are set to your desired consistency and the yolks are still runny. Cooking time may vary depending on your oven and desired doneness.
⏱️ 30 min
- 9
Carefully remove the ramekins from the water bath. Serve immediately with plenty of buttered toast for dipping.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Eggs en Cocotte
- 1/2 cup heavy cream
- 1/2 cup Boursin cheese
- 8 large eggs, room temperature
- 1/4 cup Parmesan cheese, grated, plus more for serving
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- as needed butter, for ramekins and toast
- 4 slices toast, for serving
Instructions
- 1
Preheat your oven to 325°F (160°C). Boil a kettle of water for the water bath.
⏱️ 10 min•🌡️ 325 - 2
Generously butter four individual ramekins. Pour 1 tablespoon of heavy cream into the bottom of each buttered ramekin.
⏱️ 3 min - 3
Crumble 1 tablespoon of Boursin cheese around the edge of each ramekin, over the cream.
⏱️ 2 min - 4
Carefully crack two large, room temperature eggs into each ramekin.
⏱️ 2 min - 5
Pour the remaining 1 tablespoon of heavy cream over the eggs in each ramekin. Finish by crumbling the remaining 1 tablespoon of Boursin cheese over the top of each.
⏱️ 2 min - 6
Season each ramekin with a generous grating of Parmesan cheese, a pinch of salt, and plenty of freshly ground black pepper.
⏱️ 2 min - 7
Place the prepared ramekins in a small baking dish. Carefully pour the hot water from the kettle into the baking dish, ensuring it comes halfway up the sides of the ramekins. This creates a water bath (bain-marie).
⏱️ 2 min - 8
Bake, uncovered, for 25-30 minutes, or until the egg whites are set to your desired consistency and the yolks are still runny. Cooking time may vary depending on your oven and desired doneness.
⏱️ 30 min - 9
Carefully remove the ramekins from the water bath. Serve immediately with plenty of buttered toast for dipping.
⏱️ 2 min