Oeufs en Cocotte

Oeufs en cocotte, literally “eggs in a pot” as they are baked in ramekins, are one of my favorite ways to prepare breakfast. It’s quick, simple, and delicious. Prosciutto or other smoked meat, a roasted or seared tomato, and some salad (as seen here) are great accompaniments and how I usually like to eat it.  You can bake them (which I usually do) or you can cook them on the stove, whichever you prefer. Both methods require a bain marie, or hot water bath, to cook the eggs evenly.

  • eggs
  • heavy cream (sometimes I’ll substitute sour cream if I run out)
  • thyme
  • salt
  • pepper
  • butter
  • tomatoes
  • lettuce
  • prosciutto or other smoked meat (optional)

Preheat your oven to 375 degrees, if baking the eggs.

Butter your ramekins. Next break two eggs into each. Top with a teaspoon of cream, salt, pepper, and thyme. You can also add pieces of prosciutto if you want. They’ll crisp up and taste fabulous. It’s a similar trick I use when I make túrós csusza.

Place the ramekins in a bain marie in the oven and cook for about 15 minutes. Check every once in a while to make sure they don’t overcook.

If cooking on the stove, bring a pan or pot of water to boil (remember not to fill it too high because of displacement!) and then turn the heat to low. Add the ramekins, cover, and cook for about 8 minutes.

While the eggs cook, you can sear a tomato or a few cherry tomatoes in a pan with olive oil.

Remove the ramekins from the bain marie. Serve immediately with tomato, prosciutto, and salad.



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