French cuisine · Breakfast & Eggs

Œufs en Cocotte

Eggs baked in ramekins with cream and herbs in a water bath.

Ingredients · for 4 servings

• 4 eggs
• 200 ml cream
• 40 g butter
• 100 g grated Gruyère
• 1 bunch chives
• 1 bunch tarragon
• Nutmeg
• Salt
• Pepper

Instructions

1. Butter four ovenproof ramekins.
2. Add 2 tbsp cream, a little cheese and herbs to each.
3. Carefully slide one egg into each without breaking the yolk.
4. Pour the remaining cream over, season with salt, pepper and nutmeg.
5. Bake in a water bath at 180 °C for 12 minutes – the yolk must stay runny.