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.
Hands-on: 5 minutesTotal: 11 minutes
- 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
- 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.