Eggs Cocotte Recipe

Indulge in the creamy perfection of Eggs Cocotte! This elegant yet simple recipe creates a delightful breakfast or brunch dish. Imagine perfectly baked eggs, rich and custardy, nestled in individual ramekins, just begging to be enjoyed with a slice of toasted baguette. A fantastic way to elevate your morning routine!

Prep Time 5 mins
Cook Time 7 mins
Calories 194.7 kcal
Protein 13g
Rating 5.0 (2 Reviews)
Eggs Cocotte 46

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Eggs Cocotte

  • 1 large egg per ramekin
  • 1 tablespoon butter
  • 1 tablespoon heavy cream per ramekin
  • Salt to taste
  • Freshly ground black pepper to taste

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How to Make Eggs Cocotte

  1. Preheat oven to 350°F (175°C).
  2. Melt 1 tablespoon of butter in each of your ramekins. Ensure the butter coats the bottom and sides.
  3. Crack one large egg gently into each prepared ramekin.
  4. Add 1 tablespoon of heavy cream to each ramekin.
  5. Season generously with salt and freshly ground black pepper.
  6. Bake for 7-10 minutes, or until the eggs are set to your liking. Cooking time will depend on your oven and desired doneness.
  7. Let cool slightly before serving. Garnish with fresh herbs (like chives or parsley) and a sprinkle of paprika, if desired.

Nutrition Information (Approximate per serving)

Sodium

4 g

Sugar

1g

Fat

48g

Carbs

0g

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