Imagine a breakfast dish so luxurious and comforting that it transforms an ordinary morning into a Southern culinary celebration. Southern Eggs en Cocotte is not just a recipe; it's an experience that marries the rich, creamy textures of perfectly baked eggs with the savory indulgence of ham or bacon. This elegant yet simple dish promises to elevate your brunch game and impress even the most discerning breakfast enthusiasts with its delightful blend of flavors and stunning presentation.
Prep Time: 5 mins
Cook Time: 15 mins
Total Time: 20 mins
Cuisine: Southern
Serves: 2 servings
Ingredients
- 4 large eggs
- 1/2 cup heavy cream
- 1/2 cup cheese, shredded
- 1/4 cup cooked ham or bacon, diced
- Salt and pepper to taste
- Fresh herbs for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C). This temperature will ensure that the eggs cook evenly and the cheese melts beautifully.
- Gather your ingredients: 4 large eggs, 1/2 cup of heavy cream, 1/2 cup of shredded cheese (such as cheddar or a Southern blend), and 1/4 cup of cooked ham or bacon, diced. You may also want to have salt and pepper on hand for seasoning.
- In a mixing bowl, combine the heavy cream with a pinch of salt and pepper. Whisk gently until the mixture is smooth and well combined.
- Grease two ramekins or small oven-safe dishes with a bit of butter or non-stick spray to prevent the eggs from sticking.
- Evenly distribute the diced ham or bacon into the bottom of each ramekin. This will add a savory flavor to the dish.
- Next, pour the heavy cream mixture over the ham or bacon in each ramekin, filling them about halfway.
- Carefully crack two eggs into each ramekin, taking care not to break the yolks. You can crack the eggs into a small bowl first if you prefer, then gently slide them into the ramekins.
- Sprinkle the shredded cheese evenly over the eggs in each ramekin. This will create a deliciously gooey topping as it melts.
- Place the ramekins in a baking dish and add hot water to the dish until it reaches halfway up the sides of the ramekins. This water bath will help cook the eggs gently and evenly.
- Carefully transfer the baking dish to the preheated oven and bake for about 15 minutes, or until the egg whites are set but the yolks are still slightly runny, or to your desired doneness.
- Once cooked, remove the ramekins from the oven and the water bath using tongs or an oven mitt. Let them cool for a minute before serving.
- Garnish with fresh herbs, such as chives or parsley, if desired. Serve immediately with crusty bread or biscuits for a delightful Southern brunch experience.
Tips
- Temperature is Key: Always use room temperature eggs for more even cooking and to prevent cracking.
- Water Bath Wisdom: The hot water bath (bain-marie) is crucial for gentle, even cooking. Use hot water and be careful when transferring the dish to avoid splashing.
- Cheese Selection: Experiment with different Southern-style cheeses like pimento cheese or sharp cheddar for unique flavor profiles.
- Doneness Matters: For perfectly runny yolks, watch your cooking time carefully. 15 minutes is a guideline, but oven temperatures can vary.
- Herb Freshness: If using fresh herbs, chop them just before garnishing to maintain maximum flavor and aroma.
- Serving Suggestion: Pair with warm, buttery Southern biscuits or crusty bread to soak up the creamy egg mixture.
- Make-Ahead Tip: You can prepare the ramekins ahead of time and refrigerate, then bake just before serving for a stress-free brunch preparation.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 2g
Protein: 22g
Fat: 32g
Saturated Fat: 18g
Cholesterol: 425mg
