Oeufs Cocotte (Baked Eggs) Recipe
Oeufs cocotte, also called eggs en cocotte, are delicious French soft baked eggs gently cooked in cream with ham, Gruyère cheese, and chives.
Oeufs cocotte are French baked eggs cooked in cream with ham and cheese. You can make them in individual ramekins or a casserole dish, then bake in a water bath in the oven. Simply delicious served hot with toast or strips of bread to dip in the runny egg yolks.
Ingredients
- 1 tablespoon olive oil, or to taste
- ½ cup finely chopped ham
- 2 tablespoons grated Gruyère cheese
- ½ cup heavy whipping cream
- salt and ground black pepper to taste
- 2 large eggs
- ¼ teaspoon chopped fresh chives
Nutritional Information
- Calories: 447
- Total Fat: 42g
- Saturated Fat: 20g
- Cholesterol: 294mg
- Sodium: 626mg
- Total Carbohydrate: 2g
- Total Sugars: 1g
- Protein: 16g
- Vitamin C: 12mg
- Calcium: 136mg
- Iron: 1mg
- Potassium: 222mg
Directions
1. Step 1
Preheat the oven to 375 degrees F (190 degrees C). Grease a small, lidded casserole dish with olive oil. Boil water in a kettle and set aside.
2. Step 2
Arrange ham in the bottom of the prepared casserole dish. Sprinkle with 1 tablespoon Gruyère cheese. Pour in cream and season with black pepper. Crack eggs on top, one at a time, making sure yolks remain intact. Sprinkle with remaining 1 tablespoon Gruyère cheese and chives. Season with salt and black pepper.
3. Step 3
Cover the casserole dish and place it into a roasting pan. Pour enough boiled water into the roasting pan so it reaches about halfway up the sides of the casserole dish.
4. Step 4
Bake in the preheated oven for 9 minutes. Uncover and continue baking until whites are just set and yolks are still runny, 3 to 6 more minutes.
5. Cook’s Note
You can add other ingredients, but this ham and cheese variation is one of the easiest.
To prevent broken yolks, crack the eggs into a glass or cup first, then gently slide them into the casserole dish.
You can use Comté cheese instead of Gruyère.
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