Oeufs Cocotte (Baked Eggs)

Prep Time:
10 mins

Cook Time:
15 mins

Total Time:
25 mins

Servings:
2

Ingredients

Directions

Preheat the oven to 375 degrees F (190 degrees C). Grease a small, lidded casserole dish with olive oil. Boil water in a kettle and set aside.

Arrange ham in the bottom of the prepared casserole dish. Sprinkle with 1 tablespoon Gruyère cheese. Pour in cream and season with black pepper. Crack eggs on top, one at a time, making sure yolks remain intact. Sprinkle with remaining 1 tablespoon Gruyère cheese and chives. Season with salt and black pepper.

Cover the casserole dish and place it into a roasting pan. Pour enough boiled water into the roasting pan so it reaches about halfway up the sides of the casserole dish.

Bake in the preheated oven for 9 minutes. Uncover and continue baking until whites are just set and yolks are still runny, 3 to 6 more minutes.

Cook’s Note

You can add other ingredients, but this ham and cheese variation is one of the easiest. 

To prevent broken yolks, crack the eggs into a glass or cup first, then gently slide them into the casserole dish.

You can use Comté cheese instead of Gruyère.

Nutrition Facts (per serving)