Œufs Cocotte (Eggs in Ramekins)

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A typical family dish, Œufs Cocotte can be served as an appetizer or an entrée. Try to use the freshest eggs you can for an even better taste.

Difficulty: Medium

Hands-on: 5 minutesTotal: 11 minutes

Serves: 4

Ingredients

  • 1 Tbsp. butter
  • 1 tsp. salt
  • 1 tsp. ground black pepper
  • ½ tsp. ground nutmeg
  • ⅔ cup crème fraîche or crema Mexicana
  • 4 large eggs
  • 3 Tbsp. fresh chives, minced

Directions

  • Preheat the oven to 350°F.
  • Butter four ramekins. Sprinkle salt, pepper, and nutmeg in the bottom of each one.
  • In a small saucepan, heat the crème fraîche or crema Mexicana over medium-high heat, and stir continuously. Remove from heat right before it begins to boil. Pour 2 tablespoons of warm cream in each ramekin, and break an egg on the top of each one. Be careful not to break the egg yolk.
  • Cook in a bain-marie: Pour water to a depth of 1" in a larger dish, then put the smaller ramekins in it. Put in the oven and bake for about 6 minutes. Watch closely; the egg whites should not be transparent anymore, but the egg yolk should still be runny.
  • Sprinkle about 1 tablespoon minced chives over each pot. Serve the Œufs Cocottes directly in their ceramic ramekins.

Recipe Information

Serves: 4

Ingredients

  • 1 Tbsp. butter
  • 1 tsp. salt
  • 1 tsp. ground black pepper
  • ½ tsp. ground nutmeg
  • ⅔ cup crème fraîche or crema Mexicana
  • 4 large eggs
  • 3 Tbsp. fresh chives, minced

Directions

  • Preheat the oven to 350°F.
  • Butter four ramekins. Sprinkle salt, pepper, and nutmeg in the bottom of each one.
  • In a small saucepan, heat the crème fraîche or crema Mexicana over medium-high heat, and stir continuously. Remove from heat right before it begins to boil. Pour 2 tablespoons of warm cream in each ramekin, and break an egg on the top of each one. Be careful not to break the egg yolk.
  • Cook in a bain-marie: Pour water to a depth of 1" in a larger dish, then put the smaller ramekins in it. Put in the oven and bake for about 6 minutes. Watch closely; the egg whites should not be transparent anymore, but the egg yolk should still be runny.
  • Sprinkle about 1 tablespoon minced chives over each pot. Serve the Œufs Cocottes directly in their ceramic ramekins.

Nutrition Information

Nutrition Information
Amount per serving
Calories210
Total Fat19g
Saturated Fat11g
Cholesterol240mg
Sodium670mg
Total Carbohydrate2g
Dietary Fiber0g
Sugars2g
Protein8g