📝 About This Recipe
Elegant, sophisticated, and deceptively simple, Eggs en Cocotte is the quintessential French bistro breakfast. These individual ramekin-baked eggs are cradled in a pool of velvety crème fraîche, resulting in a luxurious texture where the whites are just set and the yolks remain liquid gold. It is a timeless dish that celebrates the humble egg by elevating it with rich fats and aromatic herbs.
🥗 Ingredients
The Base
- 8 pieces Large Eggs (fresh, at room temperature)
- 1/2 cup Crème Fraîche (heavy cream may be substituted)
- 2 tablespoons Unsalted Butter (softened, for greasing ramekins)
Flavor Enhancers
- 1 Shallot (minced very finely)
- 1/4 cup Gruyère Cheese (finely grated)
- 1/2 teaspoon Fine Sea Salt (to taste)
- 1/4 teaspoon Freshly Cracked Black Pepper (to taste)
- 1 tablespoon Fresh Chives (finely minced)
- 1 teaspoon Fresh Tarragon (finely chopped)
For Serving
- 4 thick slices Sourdough Bread (cut into long 'soldiers' for dipping)
- 1 tablespoon Salted Butter (for toasting bread)
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C). While the oven heats, bring a kettle of water to a boil for the bain-marie (water bath).
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2
Generously butter the inside of four 6-ounce ramekins using the softened unsalted butter. Ensure the bottom and sides are well-coated to prevent sticking.
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3
Divide the finely minced shallots evenly among the four ramekins, sprinkling them across the bottom.
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4
Place one tablespoon of crème fraîche into each ramekin. Season the cream with a small pinch of sea salt and black pepper.
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5
Carefully crack two eggs into each ramekin, taking care not to break the yolks. It is often easier to crack them into a small bowl first and then slide them in.
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6
Top each egg with another tablespoon of crème fraîche, dropping it gently onto the whites while leaving the yolk mostly visible.
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7
Sprinkle the grated Gruyère cheese around the edges of the eggs and add a final dusting of salt and pepper.
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8
Place the ramekins into a high-sided baking dish or roasting pan. Carefully pour the boiling water from the kettle into the pan until it reaches halfway up the sides of the ramekins.
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9
Carefully slide the baking dish into the center of the oven. Bake for 12 to 15 minutes.
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10
At the 12-minute mark, check the eggs; the whites should be opaque and just set, while the yolks should still be soft and wobble when the ramekin is gently nudged.
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11
While the eggs bake, toast your sourdough slices in a pan with salted butter until golden brown, then slice them into 1-inch wide strips (soldiers).
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12
Carefully remove the ramekins from the water bath using tongs or a kitchen towel. Wipe the bottoms dry.
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13
Garnish immediately with the fresh chives and tarragon. Serve the ramekins on small plates with the warm sourdough soldiers on the side.
💡 Chef's Tips
Always use a water bath (bain-marie) to ensure the eggs cook evenly without the edges becoming rubbery or dry. Room temperature eggs are essential for even cooking; if they are cold, they may take 2-3 minutes longer to set. Avoid overcooking; remember that the eggs will continue to cook slightly in the hot ramekins after being removed from the oven. For a variation, place a teaspoon of sautéed mushrooms or a small piece of smoked salmon at the bottom of the ramekin before adding the eggs. If you don't have crème fraîche, use heavy cream mixed with a drop of lemon juice for a similar tang and richness.
🍽️ Serving Suggestions
Serve with a side of lightly dressed arugula or frisée salad to cut through the richness of the cream. Pair with a glass of chilled Champagne or a crisp Mimosa for a celebratory brunch. A side of crispy pancetta or thick-cut bacon adds a wonderful salty crunch to the dish. Offer a small bowl of Maldon sea salt flakes and a pepper mill at the table for guests to season to their preference. Serve alongside a fresh fruit platter featuring berries and melon for a balanced breakfast spread.