Eggs en Cocotte
Ingredients
- 4 tsp. unsalted butter, at room temperature
- 1/4 cup cooked diced bacon or ham
- 1/4 cup plus 4 tsp. shredded Gruyère cheese
- 4 eggs
- 8 tsp. heavy cream
- Salt and freshly ground pepper, to taste
- 2 tsp. chopped fresh flat-leaf parsley
Directions
Fill a breakfast pan with 1 1/2 inches water and place the metal insert in the pan. Cover the pan, set over medium heat and bring to a boil, then reduce the heat to low.Butter the 4 ramekins. Put 1 Tbs. bacon in the bottom of each ramekin and top with 1 Tbs. cheese. Break 1 egg into each ramekin, then top each with 2 tsp. cream and 1 tsp. cheese.
Grasping the wire cup holder with a pot holder, place the ramekins in the metal insert. Cover the pan and cook for 6 to 7 minutes for runny yolks, 9 to 10 minutes for firm yolks.
Grasping the wire cup holder with a pot holder, remove the ramekins from the metal insert. Season the eggs with salt and pepper, top each with 1/2 tsp. parsley and serve immediately. Serves 4.
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Rated 5 out of
5
by
Brenda from
Lovely breakfast for guests
I have been making this for years - after buying the special pan at Williams Sonoma many years ago. I have been trying to find the pan again to buy for a friend, and not available any longer. Will you have this in the store again?
Date published: 2023-04-20