Eggs en cocotte

Name: Eggs en cocotte
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2
Cuisine: French
Ingredients: 4 eggs; 100 ml double cream; 100 g sautéed mushrooms or smoked salmon; 2 tbsp fresh chives, chopped; 1 tbsp butter; Salt and pepper; Toast for serving

Prep time

5 min

Cook time

15 min

Servings

Total time

20 min

Jump to recipe

Elegant French baked eggs in individual ramekins with cream, herbs and your choice of additions – mushrooms, ham or smoked salmon.

Ingredients

4 eggs
100 ml double cream
100 g sautéed mushrooms or smoked salmon
2 tbsp fresh chives, chopped
1 tbsp butter
Salt and pepper
Toast for serving

Method

Butter 4 ramekins. Place a tablespoon of filling (mushrooms or salmon) in each.
Break an egg into each ramekin.
Spoon 2–3 tablespoons of cream over each egg.
Season with salt and pepper.
Place the ramekins in a bain-marie with hot water coming halfway up.
Bake at 180°C for 10–12 minutes until the white is set but the yolk is still runny. Garnish with chives.

More recipes you might like

Cook this recipe

Cook step by step

Use timers and check off steps while you cook.

Start full cooking mode once you are at the stove.

1
Butter 4 ramekins. Place a tablespoon of filling (mushrooms or salmon) in each.
2
Break an egg into each ramekin.
3
Spoon 2–3 tablespoons of cream over each egg.
4
Season with salt and pepper.

Go to the full method

Quick timers

Choose a time spotted in the recipe and the countdown will appear here.

Kitchen progress: 0/13

Good to know

Read through every step before you start and measure everything first.
This recipe is written for 2 servings and Swedish kitchen measures.
Taste and adjust at the end if you cook with salty stock, cheese, soy sauce, or fond.