Oeufs en Cocotte (Baked Eggs in Cream)
1-2 tablespoons unsalted butter, at room temperature
1-1 1/2 tablespoons chopped fresh chives
Salt & freshly ground pepper
1/4 cup heavy cream (aprox)
1/4 Comte` or Gruyere cheese, shredded (aprox)
2 tablespoons grated Parmesan cheese (aprox)
1. Preheat oven to 375 F degrees. Bring a teakettle filled with water to a boil.
2. Place four 3/4 cup (6 fl oz) ramekins or custard cups in a large, deep baking pan. Place a generous dab of butter in the bottom of each ramekin, and then break 2 eggs into each ramekin. Sprinkle the eggs evenly with the chives, season with salt and pepper, and drizzle evenly with the cream. Top each ramekin with a sprinkle of both cheeses.
(I didn't have the right size ramekins so I put three eggs in a larger dish and one egg in a smaller one.)
4. Carefully remove the baking pan from the oven, then quickly and carefully remove the ramekins from the water bath, serve at once. Makes 4 servings. (I served with tomato slices and warmed baguette) Note: I may have put more cream than I should have, which made it hard to tell when the eggs were done (next time I will touch the yoke to test instead of jiggling the dish). I overcooked them but the flavor was still amazing. Next time I will use the right size dish and cook the amount of time called for or only a min or two more.
- Eggs, Breakfast/Brunch