Eggs Cocotte with Cheese and Ham or Salmon Recipe

Introduction

Eggs Cocotte is a simple yet elegant French dish that features eggs baked gently in cream with cheese and optional savory additions. It’s perfect for a special breakfast or brunch, offering rich flavors and a delicate texture.

Ingredients

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

Instructions

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

Tips & Variations

• For a richer flavor, use crème fraîche instead of heavy cream.
• Try different cheeses like Parmesan or feta for a unique twist.
• Add fresh herbs such as thyme or tarragon for extra aroma.
• Check the eggs at 12 minutes to ensure you achieve your preferred yolk consistency.

Storage

Eggs Cocotte is best enjoyed fresh. If you have leftovers, store them covered in the fridge and consume within one day. Reheat gently in a water bath or microwave on low power to avoid overcooking the eggs.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare Eggs Cocotte ahead of time?

You can assemble the ramekins in advance and keep them refrigerated, but bake just before serving for the best texture and flavor.

What if I don’t have ramekins?

Small ovenproof dishes or custard cups work well as substitutes, as long as they can hold the eggs and fit in a baking dish for the water bath.

Eggs Cocotte with Cheese and Ham or Salmon Recipe

Print Recipe

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4.9 from 85 reviews

Eggs Cocotte is a classic French baked egg dish that is creamy, cheesy, and customizable with additions like ham or smoked salmon. The eggs are gently baked in a water bath to achieve silky whites and slightly runny yolks, delivering a luxurious breakfast or brunch option that’s both elegant and simple to prepare.

• Author: Grace
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Breakfast
• Method: Baking
• Cuisine: French

Ingredients

Scale 1x2x3x

Egg Mixture

• 4 Large eggs
• 4 tbsp Heavy cream
• 50 g Grated cheese (Gruyère or cheddar)
• Salt, to taste
• Freshly ground black pepper, to taste

Garnish

• 1 tbsp Chives, chopped

Optional Additions

• Ham, chopped
• Smoked salmon, chopped

Other

• Butter, for greasing ramekins

Instructions

1. Preheat the Oven: Set your oven to 375°F (190°C) to prepare for baking the eggs cocotte.
2. Prepare Ramekins: Butter four ramekins thoroughly to prevent sticking and add 1 tablespoon of heavy cream into each ramekin for richness.
3. Add Optional Protein: If desired, place a layer of chopped ham or smoked salmon at the bottom of each ramekin for added flavor.
4. Crack Eggs: Carefully crack one egg into each ramekin on top of the optional protein or cream base. Season each egg with salt and freshly ground black pepper to taste.
5. Add Cheese and Cream: Sprinkle grated Gruyère or cheddar cheese evenly over the eggs, then top each ramekin with an additional tablespoon of heavy cream to enhance creaminess.
6. Set up Water Bath: Place the ramekins inside a baking dish, then pour hot water into the dish until it reaches halfway up the sides of the ramekins. This water bath ensures gentle, even cooking.
7. Bake: Bake the ramekins in the preheated oven for 12-15 minutes, or until the egg whites are set but the yolks remain slightly runny for perfect texture.
8. Cool and Garnish: Carefully remove the ramekins from the water bath and let them cool for a minute to make handling easier.
9. Serve: Garnish each ramekin with chopped chives and serve immediately for a warm, comforting dish.

Notes

• Use fresh eggs for the best texture and taste.
• The water bath prevents the eggs from overcooking and helps achieve a silky texture.
• Adjust baking time slightly if you prefer firmer or runnier yolks.
• Gruyère cheese adds a nutty flavor, but cheddar works well too depending on your taste preference.
• If using smoked salmon or ham, make sure they are finely chopped for even distribution.
• You can prepare ramekins ahead and refrigerate; bake just before serving.

Keywords: Eggs Cocotte, baked eggs, French breakfast, easy brunch recipe, creamy eggs, water bath eggs, Gruyère cheese eggs, ham baked eggs, smoked salmon eggs