Oeufs Cocotte (Baked Eggs)

This oeufs cocotte recipe for French baked eggs is gently cooked in the oven in a water bath with chopped ham, Gruyère cheese, chives, and cream.

• Preparation Time: 10 mins
• Cooking Time: 15 mins
• Total Time: 25 mins
• Calories: 447 Calories

Ingredients

• 2 large eggs
• salt and ground black pepper to taste
• 1 tablespoon olive oil, or to taste
• 2 tablespoons grated Gruyere cheese
• 0.5 cup heavy whipping cream
• 0.5 cup finely chopped ham
• 0.25 teaspoon chopped fresh chives

Recipe Instructions

Step 1

Preheat the oven to 375 degrees F (190 degrees C). Grease a small, lidded casserole dish with olive oil. Boil water in a kettle and set aside.

Step 2

Spread ham in the bottom of the prepared casserole dish. Sprinkle with 1 tablespoon Gruyère cheese. Pour in cream and season with black pepper. Crack eggs on top, one at a time, making sure yolks remain intact. Sprinkle with remaining 1 tablespoon Gruyère cheese and chives. Season with salt and black pepper.

Step 3

Cover the casserole dish and place it into a roasting pan. Pour enough boiled water into the roasting pan so it reaches about halfway up the sides of the casserole dish.

Step 4

Bake in the preheated oven for 9 minutes. Uncover and continue baking until whites are just set and yolks are still runny, 3 to 6 more minutes.