Skip to content
Menu
Eggs en Cocotte (Baked Eggs)
Breakfast

Eggs en Cocotte (Baked Eggs)

30 minServes 2Nutri-Score C€€
from @craving_california1 import0 cooked
Adapt this recipe

what you need

Ingredients

2 people
  • butter (softened, for greasing the ramekins)Dairy10 g
  • eggs (2 per ramekin)Dairy4 pieces
  • Boursin cheese (crumbled)Dairy60 g
  • creamDairy40 ml
  • saltSpices1 g
  • black pepper (freshly ground)Spices1 g
  • chives (finely chopped)Produce5 g
  • bread (sliced, toasted)Bakery4 pieces
  • butter (for the toast)Dairy20 g

per serving

Nutrition

434kcal

Carbs
31 g
Proteins
19 g
Fat
26 g
Adapt tools

what you’ll use

Tools

  • Ramekin ×2
  • Baking dish
  • Oven
  • kettle

step by step

Method

  1. Butter the ramekins

    • Generously line the inside of the ramekins with softened butter.
    Step 1

  2. Add eggs, cheese and cream

    • Crack the eggs into each ramekin.
    • Crumble the Boursin cheese over the eggs.
    • Pour a little cream on top.
    Step 2

  3. Cover the ramekins

    • Put the lids on the ramekins, or cover them with foil.
    Step 3

  4. Prepare the water bath

    • Place the ramekins in a baking dish.
    • Pour boiling water into the dish until it reaches a third of the way up the sides of the ramekins.
    Step 4

  5. Bake the eggs

    • Bake until the eggs are just set and custardy.
    Step 5

  6. Toast the bread

    • While the eggs bake, toast the bread and butter it for dipping.
    Step 6

  7. Season and serve

    • Season the eggs with salt and pepper.
    • Sprinkle with chives and dig in with the buttered toast.
    Step 7
Get Mezze