Baked Eggs with Herbs (Oeufs en Cocotte)
A classic French breakfast: eggs baked in buttered ramekins with a spoonful of cream and fresh herbs until the whites just set. Elegant, easy, and ready in 15 minutes.
Servings: 4 servings
Ingredients
- 8 eggs
- 4 tbsp heavy cream
- 1 tbsp minced fresh herbs chives and thyme; or dill, oregano or tarragon
- salt and pepper
- butter for the ramekins
Instructions
- Preheat the oven to 400°F (200°C). Butter four 8-oz (1 cup/250 mL) ramekins. Crack 2 eggs into each and top with 1 tbsp cream. Sprinkle the herbs evenly between the 4 dishes and season each with salt and pepper. Bake for 10 minutes, or until the whites are set and the yolks are cooked to your preference.
Notes
Watch the yolks: 10 minutes gives set whites and just-runny yolks; add a minute or two for firmer.
Butter well: Generously butter the ramekins so the eggs slide out and clean up easily.
Use any soft herbs: Chives, thyme, dill, oregano or tarragon all work beautifully.
Serve with toast: Soldiers of buttered toast are perfect for dipping into the cream-rich yolks.
Nutrition
Calories: 220kcal | Carbohydrates: 1g | Protein: 13g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 390mg | Sodium: 200mg | Potassium: 150mg | Sugar: 1g | Vitamin A: 600IU | Calcium: 80mg | Iron: 2mg