Baked French Eggs

Prep time: 5 min

Cook time: 15 min

Servings 2

Baked French eggs, also known as "Oeufs en Cocotte," is a classic French dish that offers a delightful and elegant way to enjoy eggs. Oeufs en Cocotte is often served as a sophisticated breakfast or brunch option, accompanied by crusty bread or toast for dipping. Its simplicity and versatility make it a favorite among both novice and experienced cooks who appreciate the elegance of French cuisine.

Ingredients

1 tbsp olive oil

6 large eggs or desired amount

1/2 cup chopped ham

2 tbsp grated Gruyère cheese

1/2 cup heavy cream

1/2 tsp chive

salt and black pepper to taste

Directions

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.

Arrange 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.

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.

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.

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