Imagine a breakfast so luxurious, so effortlessly sophisticated, that it transports you straight to a charming Parisian café with just one bite. Oeufs en Cocotte is not just a recipe; it's a culinary experience that transforms ordinary eggs into a gourmet masterpiece. With its creamy texture, aromatic herbs, and delicate preparation, this French classic will revolutionize your morning routine and impress even the most discerning food lovers.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 4 large eggs
- 1/2 cup heavy cream
- 1 tablespoon fresh herbs (thyme, chives, or parsley)
- Salt and pepper to taste
- Butter for greasing
Instructions
- Preheat your oven to 375°F (190°C). This temperature is ideal for gently cooking the eggs and achieving a creamy texture.
- Gather all your ingredients: 4 large eggs, 1/2 cup of heavy cream, 1 tablespoon of fresh herbs (such as thyme, chives, or parsley), salt, pepper, and butter for greasing.
- Take four ramekins or small oven-safe dishes and generously grease the insides with butter. This will help prevent the eggs from sticking and add a rich flavor.
- In a mixing bowl, combine the heavy cream with your choice of chopped fresh herbs. Season the mixture with salt and pepper to taste. Stir well to ensure the herbs are evenly distributed.
- Carefully crack one egg into each greased ramekin. Then, pour the herb and cream mixture over the eggs, dividing it evenly among the ramekins.
- Place the ramekins in a baking dish. Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins. This water bath will help cook the eggs gently and evenly.
- Transfer the baking dish to the preheated oven and bake for about 12 to 15 minutes, or until the egg whites are set but the yolks remain slightly runny. Keep an eye on them to achieve your desired doneness.
- Once baked, carefully remove the ramekins from the water bath using tongs or a kitchen towel. Let them cool for a minute before serving.
- Serve the baked eggs warm, garnished with additional fresh herbs if desired. Enjoy your delicious Oeufs en Cocotte with crusty bread or a light salad for a complete meal!
Tips
- Use fresh, high-quality eggs for the best flavor and texture.
- Choose fresh herbs that are finely chopped to distribute flavor evenly.
- The water bath (bain-marie) is crucial - use hot water and ensure it reaches halfway up the ramekins.
- Watch your eggs carefully during the last few minutes of baking to achieve the perfect runny yolk.
- For a luxurious variation, add a sprinkle of grated Gruyère cheese before baking.
- Serve immediately after baking to enjoy the optimal temperature and texture.
- Use ramekins of similar size to ensure even cooking.
- If you prefer firmer yolks, extend baking time by 2-3 minutes.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 1g
Protein: 7g
Fat: 20g
Saturated Fat: 12g
Cholesterol: 235mg
