Oeufs en Cocotte + Paris
Cook time
Total time
Recipe type: Breakfast
Cuisine: French
Yields: 4
  • 1 to 2 tbsp melted butter
  • 4 large eggs
  • 4 tbsp heavy cream
  • Salt
  • Pepper
  • Parmesan cheese, grated (optional)
  • Fresh herbs, for serving (optional - I used parsley)
  • Other toppings, for serving (optional - I used homemade pesto...recipe coming soon!)
  1. Preheat the oven to 350°F.
  2. Bring a teakettle or pot filled with water to a boil. Remove from heat.
  3. Brush the inside of four small (4 to 6-ounce ramekins) with your melted butter.
  4. Crack an egg into each ramekin.
  5. Spoon 1 tbsp of cream over each egg.
  6. Sprinkle a pinch of salt and pepper (to taste) over each egg.
  7. Place the ramekins in a casserole dish. Carefully pour boiling water into the casserole dish until the water level reaches halfway up the sides of the ramekins.
  8. Place casserole dish in the oven and bake the eggs until the yolks are just barely set, about 20 minutes.
  9. Remove ramekins from the casserole dish, sprinkle with herbs and grated Parmesan, if using.
  10. Serve with crusty bread and homemade pesto.
  11. Enjoy!
Recipe by Just Putzing Around the Kitchen at https://www.justputzing.com/2014/07/oeufs-en-cocotte-paris.html