Eggs en Cocotte (Baked Eggs)
Eggs en Cocotte (Baked Eggs)
Ingredients
- 2 tablespoons butter, softened, for greasing ramekins
- 8 large eggs
- 4 ounces herby goat cheese, crumbled
- 1/2 cup heavy cream
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 2 tablespoons chili oil, for drizzling
- 2 tablespoons fresh chives, chopped
- 1/4 cup sun-dried tomatoes, chopped
- 1 loaf crusty bread, for serving
Instructions
- 1
Preheat your oven to 350°F (175°C). Lightly grease the inside of four individual ramekins (approximately 6-ounce capacity) generously with softened butter.
⏱️ 2 min•🌡️ 350
- 2
Carefully crack two large eggs into each buttered ramekin.
⏱️ 2 min
- 3
Evenly distribute the crumbled herby goat cheese over the eggs in each ramekin.
⏱️ 2 min
- 4
Pour approximately 2 tablespoons of heavy cream over the eggs and cheese in each ramekin, ensuring the eggs are mostly submerged.
⏱️ 2 min
- 5
Place the lids on the ramekins. If your ramekins do not have lids, you can cover them tightly with aluminum foil.
⏱️ 1 min
- 6
Arrange the lidded ramekins in a larger baking dish or roasting pan.
⏱️ 1 min
- 7
Carefully pour hot water into the larger baking dish around the ramekins, creating a bain-marie (water bath). The water level should come up about halfway to two-thirds of the way up the sides of the ramekins.
⏱️ 2 min
- 8
Carefully transfer the baking dish with the ramekins to the preheated oven. Bake for 12-15 minutes, or until the egg whites are set and the yolks are still slightly runny. For firmer yolks, bake for an additional 2-3 minutes.
⏱️ 15 min•🌡️ 350
- 9
Once baked, carefully remove the baking dish from the oven. Using tongs or oven mitts, carefully lift the ramekins out of the hot water bath and place them on a heatproof surface. Carefully remove the lids or foil.
⏱️ 2 min
- 10
Season each baked egg with a sprinkle of salt and freshly ground black pepper to taste.
⏱️ 1 min
- 11
Drizzle a small amount of chili oil over the top of each egg.
⏱️ 1 min
- 12
Garnish with chopped fresh chives and chopped sun-dried tomatoes.
⏱️ 1 min
- 13
Serve immediately with slices of crusty bread for dipping into the rich, creamy eggs and runny yolks.
Kitchen Tools
Nutrition Facts (per serving)
Eggs en Cocotte (Baked Eggs)
Ingredients
- 2 tablespoons butter, softened, for greasing ramekins
- 8 large eggs
- 4 ounces herby goat cheese, crumbled
- 1/2 cup heavy cream
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 2 tablespoons chili oil, for drizzling
- 2 tablespoons fresh chives, chopped
- 1/4 cup sun-dried tomatoes, chopped
- 1 loaf crusty bread, for serving
Instructions
- 1
Preheat your oven to 350°F (175°C). Lightly grease the inside of four individual ramekins (approximately 6-ounce capacity) generously with softened butter.
⏱️ 2 min•🌡️ 350 - 2
Carefully crack two large eggs into each buttered ramekin.
⏱️ 2 min - 3
Evenly distribute the crumbled herby goat cheese over the eggs in each ramekin.
⏱️ 2 min - 4
Pour approximately 2 tablespoons of heavy cream over the eggs and cheese in each ramekin, ensuring the eggs are mostly submerged.
⏱️ 2 min - 5
Place the lids on the ramekins. If your ramekins do not have lids, you can cover them tightly with aluminum foil.
⏱️ 1 min - 6
Arrange the lidded ramekins in a larger baking dish or roasting pan.
⏱️ 1 min - 7
Carefully pour hot water into the larger baking dish around the ramekins, creating a bain-marie (water bath). The water level should come up about halfway to two-thirds of the way up the sides of the ramekins.
⏱️ 2 min - 8
Carefully transfer the baking dish with the ramekins to the preheated oven. Bake for 12-15 minutes, or until the egg whites are set and the yolks are still slightly runny. For firmer yolks, bake for an additional 2-3 minutes.
⏱️ 15 min•🌡️ 350 - 9
Once baked, carefully remove the baking dish from the oven. Using tongs or oven mitts, carefully lift the ramekins out of the hot water bath and place them on a heatproof surface. Carefully remove the lids or foil.
⏱️ 2 min - 10
Season each baked egg with a sprinkle of salt and freshly ground black pepper to taste.
⏱️ 1 min - 11
Drizzle a small amount of chili oil over the top of each egg.
⏱️ 1 min - 12
Garnish with chopped fresh chives and chopped sun-dried tomatoes.
⏱️ 1 min - 13
Serve immediately with slices of crusty bread for dipping into the rich, creamy eggs and runny yolks.