Description
Oeufs en Cocotte is a simple yet elegant breakfast dish, featuring creamy eggs baked with creme fraiche and fresh tarragon.
Ingredients
Scale
- 2 eggs
- 2-4 tablespoons creme fraiche
- Freshly grated nutmeg, to taste
- A pinch of salt
- A few grinds of black pepper
- A handful of fresh tarragon
Instructions
- Preheat your oven to 350°F (180°C) or gas mark 4.
- In a small bowl, mix together the creme fraiche, freshly grated nutmeg, salt, and black pepper to taste.
- Divide the mixture, dolloping half or a full tablespoon (depending on preference) into the bottom of each ramekin.
- Crack an egg into each ramekin, being careful not to break the yolk.
- Top each egg with a generous amount of fresh tarragon.
- Place the ramekins in a baking dish and pour hot water into the dish until it reaches halfway up the sides of the ramekins.
- Bake in the preheated oven for 12-15 minutes, or until the egg whites are set but the yolks remain slightly runny.
- Carefully remove the ramekins from the water bath and serve immediately.
Notes
This dish can be easily adjusted to serve more or fewer people. Consider adding vegetables like tomatoes or spinach, or proteins like ham or bacon for variety. Serve with a green salad for a light lunch or as an appetizer before dinner. Store any leftovers in the refrigerator and reheat gently.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2
- Sodium: 150
- Fat: 20
- Carbohydrates: 3
- Fiber: 0
- Protein: 12
- Cholesterol: 370