Oeufs cocotte are French baked eggs cooked in cream with ham and cheese. You can make them in individual ramekins or a casserole dish, then bake in a water bath in the oven. Simply delicious served hot with toast or strips of bread to dip in the runny egg yolks.
Ingredients
- olive oil: 1 Tbsp (to taste)
- ham: 0.5 cup (finely chopped)
- Gruyère cheese: 2 Tbsp (grated)
- heavy whipping cream: 0.5 cup
- salt and ground black pepper: (to taste)
- eggs: 2 piece
- fresh chives: 0.25 tsp (chopped)
Metric Conversion
Stages of cooking
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Preheat the oven to 375 degrees F (190 degrees C). Grease a small, lidded casserole dish with olive oil. Boil water in a kettle and set aside.
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Arrange ham in the bottom of the prepared casserole dish. Sprinkle with 1 tablespoon Gruyère cheese. Pour in cream and season with black pepper. Crack eggs on top, one at a time, making sure yolks remain intact. Sprinkle with remaining 1 tablespoon Gruyère cheese and chives. Season with salt and black pepper.
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Cover the casserole dish and place it into a roasting pan. Pour enough boiled water into the roasting pan so it reaches about halfway up the sides of the casserole dish.
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Bake in the preheated oven for 9 minutes. Uncover and continue baking until whites are just set and yolks are still runny, 3 to 6 more minutes.
