Known as oeufs en cocotte in French, this dish is named for the ramekins in which the eggs are cooked. Feel free to vary the type of cheese and herbs, or to replace the meat with chopped cooked vegetables. Accompany with buttered toast for a simple yet satisfying breakfast.
Prep Time
10 minutes
Cook Time
8 minutes
Servings
4
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.
Williams-Sonoma Kitchen.
Rated 5 out of
5 by
Brenda from
Lovely breakfast for guestsI 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?
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