Name: French Herbed Baked Eggs (Oeufs en Cocotte)
Prep time: 25 min
Total time: 25 min
Yield: 4 servings
Ingredients: 5 large eggs; 1/3 cup heavy cream; 2 tbsp grated Gruyère cheese (or Parmesan); 1 tbsp fresh chives, finely chopped; 1 tbsp fresh parsley, finely chopped; 1 tsp fresh thyme leaves; 1/4 tsp sea salt; 1/4 tsp freshly cracked black pepper; 1 tbsp unsalted butter (for greasing ramekins); Crusty bread or baguette slices, for serving (optional)

French Herbed Baked Eggs (Oeufs en Cocotte)

Peter

Oeufs en cocotte, or French baked eggs, are the ultimate way to transform simple eggs into an elegant meal. This recipe layers silky cream, savory Gruyère, and a trio of fresh herbs for a luxurious but accessible dish. The gentle oven baking in a water bath keeps the eggs perfectly tender, while the herbs and cheese infuse every bite with Mediterranean sunshine. Serve with toasted baguette for dipping, and you've got a brunch or light dinner that's both sophisticated and soul-satisfying.

Ingredients

Instructions

Preheat your oven to 375°F (190°C). Lightly butter 4 small ramekins or oven-safe dishes.
Divide the heavy cream evenly between the ramekins (about 1 heaping tablespoon per ramekin). Sprinkle half the cheese into the bottom of each ramekin.
Crack one egg into each ramekin, then crack the fifth egg and divide its yolk and white between the ramekins to evenly distribute the eggs. Season each with a pinch of salt and pepper.
Sprinkle the herbs (chives, parsley, thyme) evenly over the eggs. Top with the remaining cheese.
Set the ramekins in a baking dish. Pour hot water into the baking dish to come halfway up the sides of the ramekins, creating a bain-marie (water bath).
Carefully transfer the baking dish to the oven. Bake for 13-16 minutes, or until the egg whites are just set but the yolks are still slightly runny (or to your preferred doneness).
Carefully remove the ramekins from the water bath. Let cool for 2 minutes. Serve with crusty bread or baguette slices for dipping.