Eggs En Cocotte Recipe
This classic French dish (which translates to ‘eggs in a little pot’) is simplicity itself. Gently baked in a bain-marie in the oven surrounded by butter, cream and Gruyère, these little Freshlay Farms Golden Yolker® egg pots are best enjoyed with toasted and buttered soldiers. Chef Richard Bainbridge says you can add …
- unsalted butter, for greasing and buttering
- 120ml of double cream
- 40g of Gruyère, finely grated
- 4 Freshlay Farms Golden Yolker® eggs
- 20g of Parmesan, finely grated
- 5g of chives, finely sliced
- 4 slices of sourdough
- Preheat the oven to 180°C and liberally butter 4 ovenproof ramekins or bowls. Boil the kettle
- Divide the cream between the ramekins and season lightly with salt and black pepper. Sprinkle in the Gruyère then crack in each egg. Top with the Parmesan and chives
- Place the ramekins into a deep roasting tray and pour in boiling water until it comes halfway up the sides of the ramekins. Carefully transfer the tray to the oven and bake for 10-14 minutes, or until the whites are just set and the yolks are firm yet jammy
- When the eggs are nearly done, toast the sourdough, then liberally butter it and cut into soldiers
- Sprinkle with a touch of pepper and serve immediately with the hot, buttered soldiers
You can layer up chopped cooked ham and spinach before adding the Gruyère and eggs for a heartier breakfast or brunch, if you like. Divide the cream between the ramekins and season lightly with salt and black pepper.
Sprinkle in the Gruyère then crack in each egg. Top with the Parmesan and chives
Place the ramekins into a deep roasting tray and pour in boiling water until it comes halfway up the sides of the ramekins. Carefully transfer the tray to the oven and bake for 10-14 minutes, or until the whites are just set and the yolks are firm yet jammy
When the eggs are nearly done, toast the sourdough, then liberally butter it and cut into soldiers Sprinkle with a touch of pepper and serve immediately with the hot, buttered soldiers
