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Herbed Eggs in Cocotte
10 steps
Prep:5hCook:20min
Eggs en Cocotte has been our go to breakfast lately. It's so easy to make, only uses a handful of basic ingredients and always hits the spot!
Updated at: Thu, 17 Aug 2023 07:39:01 GMT
Nutrition balance score
Unbalanced
Glycemic Index
23
Low
Glycemic Load
0
Low
Nutrition per serving
Calories352.3 kcal (18%)
Total Fat30.6 g (44%)
Carbs1.6 g (1%)
Sugars0.9 g (1%)
Protein17.5 g (35%)
Sodium636.5 mg (32%)
Fiber0.2 g (1%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Instructions
Step 1
1. Preheat the oven to 350˚F. Bring a kettle of water to a boil.
Step 2
2. Divide butter into each cocotte (or ramekin) and evenly grease.
Step 3
3. Crack 2 eggs into each vessel and top with shredded cheese.
Step 4
4. Spoon 1 tablespoon cream over each egg.
Step 5
5. Cover each cocotte with a lid, or cover each ramekin with foil.
Step 6
6. Place vessels into a small baking dish and set onto the middle rack in the oven.
Step 7
7. Pour boiling water from the kettle into the baking dish until halfway up the vessels.
Step 8
8. Bake eggs en cocotte for 13 to 16 minutes for runny eggs (or 18 to 24 minutes for jammy to hard boiled eggs).
Step 9
9. Remove the baking dish from the oven and gently remove vessels from the baking dish.
Step 10
10. Uncover, sprinkle with chives and thyme, if using. Season with salt flakes and cracked black pepper and serve with crusty bread or crostini.
