Eggs en Cocotte
This Eggs en Cocotte recipe bakes eggs in a rich, creamy base for a simple yet elegant dish. Perfect for brunch or a cozy meal with minimal effort.
Ingredients
- 2 Conestoga Farms Free Run Omega-3 eggs
- 1 Tbsp heavy cream
- Salt and pepper to taste
- 2 Tbsp goat cheese crumbled
- 2 Tbsp gruyere grated
- 1 Tbsp chives finely chopped
- Toast for serving
Instructions
- Preheat the oven to 400°F. Boil a kettle full of water.
- Separate egg whites and yolks. Set yolks aside in the fridge as you prepare the whites.
- Whisk whites together with ½ Tbsp of cream, salt and pepper.
- Butter ramekin generously and fill with egg white mixture. Place ramekin into a baking dish and pour in boiled water until water is about 1 inch up the side of the ramekin.
- Carefully slide the baking dish into the oven. Bake for 15 minutes.
- Remove ramekin from the water bath. Working quickly, sprinkle goat cheese around the outer edge of the ramekin. Nestle yolks into the center of the ramekin. Top with remaining cream, gruyere and chives. Season with salt and pepper.
- Return ramekin to the baking dish and bake for another 17 minutes. (Adjust your baking time as needed depending on how set you like your eggs to be.)
- Serve immediately and enjoy with toast.
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