Eggs en Cocotte
Eggs en Cocotte, or known by our French friends as oeufs en cocotte, this delicious dish is actually named for the ramekins in which the eggs are cooked. We love you to be creative, so feel free to add the type of cheese and herbs that you prefer. You can even change up the meat with some cooked mushrooms. We would also suggest a yummy toasted buttery bread to dip in.
- 4 tsp. unsalted butter, at room temperature
- 1/4 cup cooked diced bacon or mushrooms
- 1/4 cup plus 4 tsp. shredded Gruyère cheese (or another cheese you love)
- 4 Farm Pride eggs
- 8 tsp. heavy cream
- Salt and freshly ground pepper, to taste
- 2 tsp. chopped fresh flat-leaf parsley
- Pre-heat your oven to 175 °C
- Grease your ramekins with some butter, and sprinkle some salt at the bottom of each
- Sprinkle your bacon or mushrooms into each, for an even layer on each ramekin.
- Carefully crack an egg open and slowly pour it over the top of the bacon or mushrooms
- Drizzle two teaspoons of cream around each egg, then season with salt and pepper
- Then top each egg with a light sprinkle of cheese
- Place the ramekins in a baking dish and pop them in the oven
- Then carefully pour enough boiling water into the baking dish to submerge about three quarters of the way.
- Bake eggs en cocotte until whites are just set and yolks are still jiggly, about 15 minutes. Very carefully remove baking dish from the oven
- Carefully lift the ramekins out of the water (we suggest with a spatula and tongs)
- Garnish with some parsley and enjoy!