Description
A rich and comforting French dish, Oeufs Cocotte features eggs gently baked in cream with melted cheese and fresh thyme. This simple yet elegant recipe is perfect for a cozy breakfast or brunch, best enjoyed with crusty bread for dipping.
Ingredients
Scale
- 4 large eggs
- 1/2 cup heavy cream
- 1/2 cup grated Gruyère or Parmesan cheese
- 2 tbsp butter
- 1 garlic clove, minced
- 1 tsp fresh thyme leaves
- Salt and black pepper, to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Butter four small ramekins and sprinkle with garlic and thyme.
- Pour 2 tablespoons of cream into each ramekin.
- Crack an egg on top, being careful not to break the yolk.
- Season with salt and black pepper, then sprinkle with cheese.
- Place the ramekins in a baking dish filled with hot water (bain-marie).
- Bake for 12-15 minutes, until the egg whites are set but the yolks remain slightly runny.
- Serve immediately with crusty bread for dipping.
Notes
- For a richer flavor, add a teaspoon of truffle oil or a pinch of smoked paprika.
- Cooking time may vary—check at 12 minutes for soft yolks and 15 minutes for firmer eggs.
- Try adding sautéed mushrooms, spinach, or ham for extra depth.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: French
