Oeufs en Cocotte
The Lyonnaise breakfast in a ramekin — eggs baked in a bain-marie with cream, ham, and chives until the whites just set and the yolks stay molten. Made for dipping batons of buttered baguette.
Ingredients
- unsalted butter1 tbsp, softened
- heavy cream4 tbsp
- jambon de Paris or good cooked ham40 g, finely diced
- large eggs4
- gruyère30 g, finely grated
- fresh chives1 tbsp, snipped
- fine sea salt and black pepperto taste
- baguette½, for dipping
Steps
Preheat oven and butter ramekins.
Heat the oven to 190°C / 375°F. Generously butter two ramekins and set them in a deep baking dish.
Add cream and ham to ramekins.
Spoon 1 tbsp cream into each ramekin. Scatter the diced ham across the bottoms.
Crack eggs and add toppings.
Carefully crack 2 eggs into each ramekin without breaking the yolks. Top with the remaining cream, the gruyère, salt, and pepper.
Pour boiling water and bake.
Pour boiling water into the baking dish until it reaches halfway up the ramekins. Bake 10 to 12 minutes, until the whites are just set and the yolks still jiggle.
Shower with chives and serve immediately.
Shower with chives and serve immediately with batons of warm baguette for dipping.
Nutrition, per serving. 320 calories. Protein 20.5 grams, 25 percent. Carbs 6 grams, 7 percent. Fat 25 grams, 68 percent. Fiber 0.5 grams, sugar 2 grams, saturated fat 13 grams, sodium 550 milligrams. Estimated from ingredients.
