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 tbsp 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 tbsp (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