Eggs en Cocotte

Simple, elegant, and sure to impress Eggs en Cocotte. You can customize them with ingredients like spinach, cheese, or herbs for extra flavor. It tastes so creamy and so delicious it’s the perfect breakfast/or brunch.

—Ingredients—

1 tablespoon softened butter

4 eggs

4 tablespoons heavy cream

4 tablespoons Boursin garlic and herb cream cheese

Salt to taste

Black pepper to taste

Garnish with parsley or chives

1. Preheat the oven to 350°F and bring a kettle to a boil.

2. Take your softened butter, and spread around your ramekins to help with any sticking. Crack 2 eggs in each ramekin. Then add 2 tablespoons of heavy cream and Boursin cheese to each one. Season each one with salt and pepper to taste and cover with the lid.

3. Place the ramekins in an oven-safe dish with a bit of height. Create a water bath by pouring boiling water into the dish until it reaches halfway up the sides of the ramekins.

4. Bake them for 15 to 20 minutes, depending on how runny you like your eggs. I personally enjoy mine on the runny side, so I bake them for just 15 minutes. Once done, garnish with parsley or chives. Enjoy these delicious baked eggs with some crispy bread on the side!

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