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Eggs en Cocotte is a traditional French recipe. The eggs are slowly oven-baked in individual 8-ounce cocottes (or ramekins/small oven-safe dishes) in a pool of cream and seasonings.
It's a super fancy and fun presentation that's so quick and easy to make. And it's a great recipe for a crowd because you can double or triple the recipe easily and bake them all at once.
I like to add some grated cheese as well, like this Herb and Parmesan version I shared a few years ago, but they're equally delicious without.
And the fresh tarragon adds a nice pop of unexpected herbaceous flavor, but you can sub in parsley, chives, basil, dill....
However, don't skip the buttered toast strips for dipping into the glorious runny yolks swirled in the cream.
(Scroll down for the printable recipe card.)
Baked Eggs in Pots
Makes 4 servings.
Butter for greasing the ramekins
1/4 cup heavy cream
1/4 teaspoon ground nutmeg
8 eggs
1/4 cup shredded cheese (I like Swiss, Gruyere or Gouda)
Fresh tarragon, for garnish
Kosher salt
Freshly ground black pepper
Buttered toast strips for dipping
Preheat the oven to 325 degrees. Set a kettle of water on the stove and bring to a boil. Use butter to generously grease the inside - bottom and sides - of four 8-ounce cocottes.
Whisk the cream, nutmeg, salt and pepper in a small bowl. Crack two eggs into each ramekin, taking care not to break the yolks, top each with one tablespoon of shredded cheese, then spoon a tablespoon of the cream mixture on top of each.
Cover the cocottes with their lids, or use foil to cover each ramekin.
Set the ramekins into a cake pan or casserole dish and pour boiling water into the dish so it comes halfway up the sides of the ramekins.
Bake for 14 to 15 minutes until the egg whites are set, but the yolks are still runny. For a firmer yolk, bake for another 2 to 3 minutes more.
Carefully remove the ramekins from the water bath, garnish with the tarragon, season with salt and pepper, and additional nutmeg, if desired, and serve warm with toast dipping sticks.
