Eggs en Cocotte (Baked Eggs)

Ingredients

• 1 tbsp Unsalted butter (softened, for greasing ramekins)
• 4 Large eggs (1 to 2 eggs per ramekin)
• 2 tbsp Boursin cheese (Garlic & Fine Herbs flavor, crumbled)
• 2 tbsp Heavy cream (1 tbsp per ramekin)
• Salt (to taste)
• Black pepper (to taste)
• 1 tsp Fresh chives (finely chopped for garnish)
• 2 slices Bread (toasted in butter for dipping)

Steps

1. 1

   Preheat your oven to 375°F (190°C).

2. 2

   Grab a couple of ramekins and line the inside of each thoroughly with softened butter.

3. 3

   Crack one to two eggs into each prepared ramekin.

4. 4

   Crumble a generous amount of Boursin cheese (Garlic & Fine Herbs) on top of the eggs.

5. 5

   Add a tablespoon of heavy cream to each ramekin.

6. 6

   Pop the lids on your ramekins, or cover them tightly with aluminum foil if you don't have lids.

7. 7

   Prepare a bain marie (water bath) by placing the ramekins into a larger baking dish.

8. 8

   Carefully pour boiling water into the baking dish until it reaches two-thirds of the way up the sides of the ramekins.

9. 9

   Place the baking dish in the oven and bake for 12-15 minutes, or until the whites are set but the yolks are still runny.

10. 10

    While the eggs are baking, toast some bread in a skillet with butter until golden brown, then cut into strips for dipping.

11. 11

    Carefully remove the ramekins from the water bath, season the eggs with salt and pepper, and garnish with fresh chives before serving.

Notes

The water bath is essential for this recipe as it ensures the eggs cook gently and achieve a custard-like consistency rather than becoming rubbery. If you don't have Boursin, any soft, herb-infused goat cheese or cream cheese will work.

Nutrition per serving

• breakfast
• brunch
• eggs
• French
• vegetarian
• comfort food
• easy recipe
• baked