I really loved this breakfast! I prepped the bowls the night before and then popped in the oven the morning of. I can’t wait to try different cheeses. For this first batch I used Boursin which gave the eggs a really cream texture.
Eggs En Cocotte (Baked Eggs)
(Adapted from Lindsey Eats)
1 tablespoon softened unsalted butter
3-6 large eggs, 1-2 in each ramekin, depending on size
1/4 cup heavy cream
1/4 cup cheese, Boursin garlic & herbs, herbed goat cheese, Comté, Emmental, Gruyere all can work
bundle of chives, thinly sliced to serve
Kosher salt and freshly ground black pepper
crusty bread, to serve
Preheat your oven to 350 degrees, and bring a kettle to a boil.
Take your softened butter, and spread around your ramekins to help with any sticking/and to add more flavor. Crack 1-2 eggs in each ramekin (depending on the size of your vessel).
Finish off with crumbled or shredded cheese of your choice (you can use Boursin garlic & herbs, herbed goat cheese, Comté, Emmental, Gruyere all can work)
Finish with your cream; 1/4th cup total divided into 3 ramekins.
Place your ramekins in a baking dish/oven safe proof dish that has a little bit of height. Next, you’re going to make your water bath by pouring your boiling water into the baking dish until it reaches halfway up the sides. Cover with your ramekin tops or foil. This helps cook the eggs really gently, and it stays really creamy!
Bake for 12-15 minutes, until the eggs are your desired doneness. I like mine more on the runny side, so I will take them out earlier, but if you want them completely hard boiled, bake for 16-20 minutes. Remove from the oven; season with flakey salt, pepper and top with chopped chives and crusty bread.
