Name: Eggs Cocotte with Cheese, Ham or Salmon and Chives Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: French
Ingredients: 4 Large eggs; 4 tbsp Heavy cream; 50 g Grated cheese (Gruyère or cheddar); Salt, to taste; Black pepper (Freshly ground), to taste; 1 tbsp Chives (Chopped, for garnishing); Optional: Ham or smoked salmon (Chopped)

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Introduction

Eggs Cocotte is a wonderfully simple yet elegant dish that combines creamy eggs, cheese, and your choice of savory additions baked to perfection. This recipe delivers a rich and comforting breakfast or brunch that’s easy to prepare and sure to impress.

A white ceramic round dish filled with a baked egg dish showing a single bright yellow egg yolk in the center, surrounded by fluffy white baked egg whites and golden, melted cheese with browned spots for texture, sprinkled with fresh green parsley leaves and black pepper on top. The dish has some browned edges where the cheese has slightly bubbled over, with soft white bread pieces placed around the dish on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 large eggs
4 tbsp heavy cream
50 g grated cheese (Gruyère or cheddar)
Salt, to taste
Black pepper, freshly ground, to taste
1 tbsp chives, chopped (for garnishing)
Optional: ham or smoked salmon, chopped

Instructions

Step 1: Preheat your oven to 375°F (190°C).
Step 2: Butter the ramekins and add 1 tablespoon of heavy cream to each.
Step 3: If using, place a layer of chopped ham or smoked salmon in the bottom of each ramekin.
Step 4: Crack one egg into each ramekin, then season with salt and freshly ground black pepper.
Step 5: Sprinkle grated cheese over the eggs and top with another tablespoon of heavy cream.
Step 6: Place the ramekins in a baking dish and pour hot water into the dish until it reaches halfway up the sides of the ramekins.
Step 7: Bake in the preheated oven for 12–15 minutes, or until the whites are set but the yolks are still slightly runny.
Step 8: Remove the ramekins from the water bath carefully and let them cool for a minute.
Step 9: Garnish with chopped chives and serve immediately.

Tips & Variations

Use different cheeses like feta or mozzarella to change the flavor profile.
Add sautéed mushrooms or spinach for extra vegetables and texture.
For a richer dish, use crème fraîche instead of heavy cream.
Be careful not to overbake; the yolks should remain soft for the best texture.

Storage

Eggs Cocotte are best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven or microwave to avoid overcooking the eggs.

How to Serve

A close-up of a white round ramekin filled with a baked dish showing three layers: the bottom layer is melted cheese with bubble and slightly browned spots around the rim, the middle layer is a creamy white sauce mixed with herbs, and the top layer is a sunny yellow baked egg yolk surrounded by soft, white cooked egg whites with specks of black pepper and fresh green parsley scattered on top. The ramekin sits on a white marbled surface with pieces of torn brown bread in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare Eggs Cocotte ahead of time?

Yes, you can assemble them in the ramekins and refrigerate for a few hours before baking, but baking fresh yields the best texture and flavor.

What if I don’t have ramekins?

Small oven-safe dishes or custard cups work well as substitutes, just make sure they can hold the eggs and fit in your baking dish for the water bath.