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Oeufs Cocotte (Baked Eggs)
This egg casserole recipe is the French way to cook eggs in a double oven. Other toppings can be added, but this ham and cheese variation is one of the easiest. Cocotte eggs are eaten hot with toast or slices of bread to dip the yolks into.
Oeufs cocotte, also known as baked eggs, is a classic French dish that is both simple and elegant. It consists of eggs that are baked in individual ramekins with various ingredients and seasonings. Here’s a basic recipe to get you started:
- 2 eggs
- 2 tablespoons heavy cream
- Salt and pepper to taste
- 1 teaspoon chopped fresh herbs (such as parsley, chives, or thyme)
- Butter for greasing the ramekins
- Preheat your oven to 375°F (190°C).
- Grease two ramekins with butter.
- Crack an egg into each ramekin. Be careful not to break the yolk.
- Drizzle 1 tablespoon of heavy cream over each egg.
- Season with salt and pepper to taste.
- Sprinkle 1/2 teaspoon of chopped fresh herbs over each egg.
- Place the ramekins on a baking sheet and bake for about 10-12 minutes, or until the whites are set but the yolks are still runny.
- Remove the ramekins from the oven and let them cool for a few minutes before serving.
You can also experiment with different ingredients and flavors, such as adding cooked bacon or ham, sautéed mushrooms, spinach, or cheese. Enjoy your delicious oeufs cocotte!