For my birthday this past weekend I took a trip to Hendersonville, NC to do nothing but cook, write, and just relax. One of my favorite recipes I worked on developing while up there was this simple but perfect little egg number.
Eggs en cocotte is an old French breakfast dish of eggs baked in cocottes or more commonly, ramekins. One of the most fun parts is that you can have all manner of goodies tucked underneath the eggs such as caramelized onions, mushroom duxelle, meat, or cheese. I like to keep it simple with just some proscuitto. But the sky truly is the limit here.
Ingredients, Per Serving:
- 1 egg, make it 2 if your ramekin is huge
- Filling of choice ex. gruyere cheese, caramelized onions, sautéed mushrooms, proscuitto
- 1-2 tbs heavy cream
- Salt and pepper
- Freshly chopped chives
- Toast for serving
Preheat the oven to 375.
Butter or oil your ramekin. Add any filling you’re using into the bottom. Crack your egg over the top. Spoon the heavy cream only over the top of the egg yolk. You want to make sure that it’s covered to prevent drying out, but that we aren’t adding a bunch of excess liquid. Add a pinch of salt and freshly-cracked black pepper.
Fill a roasting pan, casserole dish, or some kind of baking dish with depth 3/4 of the way with very hot water. Add your ramekin into the hot water bath and into the oven she goes.
For runny yolks bake for anywhere from 12-15 minutes. For more solid but still soft yolks you can go up to about 18 minutes. Anywhere beyond there and it’s dicey. We’re looking for set whites and wobbly yolks.
Serve with toast for dunking.