Oeufs Cocotte (Baked Eggs)


  • 1 tablespoon olive oil, or to taste
  • ½ cup finely chopped ham
  • 2 tablespoons grated Gruyere cheese, divided
  • ½ cup heavy whipping cream
  • salt and ground black pepper to taste
  • 2eggs
  • ¼ teaspoon chopped fresh chives
  • Directions

  • Step 1

    Preheat the oven to 375 degrees F (190 degrees C). Boil water in a kettle.


  • Step 2

    Grease a small lidded casserole dish with olive oil. Distribute diced ham over the bottom and sprinkle with 1 tablespoon Gruyere cheese. Pour cream on top and season with a little pepper.

  • Step 3

    Crack eggs into the casserole dish one at a time, making sure egg yolks remain intact. Sprinkle with remaining 1 tablespoon Gruyere cheese and fresh chives. Season with salt and pepper. Cover casserole dish and place into a roasting pan. Pour in enough boiling water so it reaches about halfway up the casserole dish.

  • Step 4

    Bake in the preheated oven for 9 minutes with the lid on. Uncover and continue baking until the egg whites are just set but the yolks are still runny, 3 to 6 additional minutes.

  • Cook's Notes:

    My trick for making sure the egg yolks don’t break is cracking them into a glass or cup first, then gently sliding them into the casserole dish.

    You can also use Comte cheese instead of Gruyere.

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