Eggs Cocotte with Cheese and Ham or Salmon Recipe
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.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: French
Ingredients
Scale
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
- Preheat the Oven: Set your oven to 375°F (190°C) to prepare for baking the eggs cocotte.
- Prepare Ramekins: Butter four ramekins thoroughly to prevent sticking and add 1 tablespoon of heavy cream into each ramekin for richness.
- Add Optional Protein: If desired, place a layer of chopped ham or smoked salmon at the bottom of each ramekin for added flavor.
- 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.
- 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.
- 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.
- 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.
- Cool and Garnish: Carefully remove the ramekins from the water bath and let them cool for a minute to make handling easier.
- 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
