oeufs-cocotte-(baked-eggs)

Best Dinner Food

Oeufs Cocotte (Baked Eggs)

This oeufs cocotte recipe is a French way of baking eggs in a water bath in the oven. You can add other ingredients, but this ham and cheese variation is one of the easiest. Oeufs cocotte tastes best served hot with toast or strips of bread to dip in the egg yolks.

Ingredients

  • 1 tablespoon olive oil, or to taste

  • ½ cup finely chopped ham

  • 2 tablespoons grated Gruyere cheese

  • ½ cup heavy whipping cream

  • salt and ground black pepper to taste

  • 2 large eggs

  • ¼ teaspoon chopped fresh chives

Directions

  1. 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.

  2. Spread 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.

  3. 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.

  4. 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.