Les œufs cocotte
Les œufs cocotte is a French dish where eggs are baked in individual ramekins with cream, cheese, and ham.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Egg (large) | 5 | Count |
| Heavy Cream (whole milk based) | 250 | Milliliters |
| Gruyere Cheese (grated) | 100 | Grams |
| Ham (diced) | 200 | Grams |
| Butter (unsalted) | 50 | Grams |
| Salt (to taste) | 1 | Tsp |
| Black Pepper (freshly ground, to taste) | 1 | Tsp |
| Chives (finely chopped) | 1 | Bunch |
Instructions
- Preheat the oven to 180 degrees Celsius.
- Butter the inside of each ramekin generously.
- Place a layer of diced ham at the bottom of each ramekin.
- Crack an egg into each ramekin, being careful not to break the yolk.
- Pour 50 milliliters of heavy cream over each egg.
- Sprinkle grated Gruyere cheese evenly over the top.
- Season with salt and freshly ground black pepper.
- Place the ramekins in a baking dish and fill the dish with hot water until it reaches halfway up the sides of the ramekins.
- Bake in the preheated oven for 12-15 minutes, or until the egg whites are set but the yolks remain runny.
- Remove from the oven, garnish with finely chopped chives, and serve immediately.
Kitchen equipment
RamekinsBaking Dish