Herbed Eggs en Cocotte (Baked Eggs)
This delightful dish combines the delicate textures and flavors of eggs with the aromatic charm of herbs. Herbed eggs en cocotte is a classic French dish, translating to "eggs in pots." It is a testament to the art of cooking with minimal ingredients to create something truly delicious.
At its core, herbed eggs en cocotte is about celebrating the egg's natural richness and versatility. Baked gently in individual ramekins (cocottes), each egg nestles into a bed of heavy cream, infused with fresh herbed soft cheese like chèvre or boursin. The herbs not only lend their vibrant colors to the dish but also infuse it with subtle, earthy flavors that complement the creamy, soft-set eggs beautifully.
The preparation begins with generously buttering the ramekins. This is followed by cracking the eggs into the ramekins. The herbed soft cheese is gently added along with a touch of cream. The ramekins are then placed in a hot water bath in a deep baking dish and baked until the whites are just set but the yolks remain gloriously runny, creating a texture that is irresistibly silky and indulgent. Salt and pepper and an array of finely chopped herbs add the final touch. Serve the eggs with slices of crusty bread or toasted brioche for dipping into the soft yolks.
What makes herbed eggs en cocotte particularly appealing is its versatility. While the base recipe is simple, it invites experimentation. From the addition of sautéed mushrooms or spinach to a layer of smoked salmon beneath the egg, the possibilities are endless. Each variation maintains the dish's elegant simplicity while offering a new dimension of flavor and texture.
Whether it's a leisurely Sunday brunch, a special occasion, or a desire to treat oneself to a luxurious breakfast, herbed eggs en cocotte fits this perfectly. It's a dish that requires minimal effort but delivers maximum impact!
Herbed Eggs en Cocotte (Baked Eggs)
Ingredients
- ½ tbsp butter
- 4 eggs
- 4 tbsp herbed goat cheese or boursin cheese
- 4 tbsp heavy cream
- 1 tsp chives, chopped
- 1 tsp fresh dill, chopped
- 1 tsp fresh parsley, chopped
- salt and pepper to taste
- crusty bread
Instructions
- Preheat oven to 350°F.
- Bring a kettle of water to a boil and generously grease two ramekins with butter.
- Crack two eggs into each ramekin. Add the soft cheese and top with cream.
- Put the ramekins into a high sided baking dish. Pour the boiling water into the baking dish until it reaches halfway up the sides of the ramekins. Cover the ramekins with a lid or foil.
- Bake for 15-25 minutes or until the eggs reach your preferred doneness. Season with salt and pepper and fresh herbs. Serve with toasted bread. Enjoy!
