Eggs en Cocotte (Hot Baked Eggs in Cream)

Cream in the fridge? Check. Eggs? Check. All you need to bring soft decadent eggs to a brisk weekend morning.

These are best when the yolk is just cooked, and melts gently into the cream. Salt and pepper are crucial. Serve immediately with hot buttered ‘soldiers,’ or warmed crusty baguette smeared with unsalted butter. Happy Sunday!

Place a small heat-proof dish or ramekin, (that’s big enough to hold 2 eggs) inside a larger baking dish (preferably one that has a lid) and put them both on your stovetop. Fill the larger dish half way up with water. Bring the water to boil, then reduce to a steady simmer. Meanwhile dab a piece of unsalted butter into the small dish, and when it’s melted, crack in 2 eggs. Add a pinch of Salt and some freshly ground Pepper. Cover your baking dish tightly with a lid, or foil, if you don’t have a lid, and cook for 3 minutes. Remove cover and add 2 tablespoons of Heavy Cream. (1 tablespoon per egg). Cover tightly again, and cook for another 2 minutes or until the eggs are just cooked through, or to your liking. Each stove top differs, so keep an eye on them. you may need to cook them longer.

NOTE: You can grate a little Parmesan over the top, or even rip up fresh Tarragon leaves, if you have them on hand. You could serve these eggs with a side of stewed tomatoes, or field mushrooms—sautéed lightly in some thyme leaves and butter.


(Pic: Dimity Jones)


3 thoughts on “Eggs en Cocotte (Hot Baked Eggs in Cream)

  1. I love getting your posts, Dimity. They make me feel all warm and gooey inside. Like these eggs! Making the poached chicken risotto tonight. Sigh.

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