French

Oeufs Cocotte a la Creme (Baked Eggs in Ramekins)

Name: Oeufs Cocotte a la Creme (Baked Eggs in Ramekins)
Total time: 20 min
Yield: 4 servings
Cuisine: French
Ingredients: 4 eggs; 1/3 cup creme fraiche; 1/3 cup gruyere cheese, grated; 1 tbsp butter; 1 tbsp chives; 1 baguette

Margot @margot_rennes

Oeufs Cocotte a la Creme (Baked Eggs in Ramekins) is French home cooking, eaten at breakfast. On the plate it is the dish at the centre. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.

20 min Medium Eggetarian Pescatarian Halal

Ingredients

Serves

The quantities follow this count.

4 eggs
1/3 cup creme fraiche
1/3 cup gruyere cheese, grated
1 tbsp butter
1 tbsp chives
1 baguette

How to cook it

Heat the oven to 375 F and butter four small ramekins.
Spoon a little creme fraiche into the bottom of each ramekin, crack an egg on top, and spoon over the remaining creme fraiche and the grated Gruyere.
Set the ramekins in a baking dish, pour hot water halfway up their sides, and bake for 12 to 14 minutes, until the whites are set and the yolks still soft.
Scatter the chives over the top and serve with baguette soldiers for dipping; a weekend brunch dish, and the one genuinely French oven breakfast.

Watch how to cook Oeufs Cocotte a la Creme (Baked Eggs in Ramekins)

Someone making it start to finish, so you can see what the steps look like.

Oeufs cocotte à la crème Play the video

Serve it with

A French breakfast is a plate rather than a single dish. These are the courses that normally sit beside Oeufs Cocotte a la Creme (Baked Eggs in Ramekins), read from the same composition Dinejot builds a real meal from.

The sharp little thing
- Confiture de Fraises Maison (Homemade Strawberry Jam)
  
  40 min

Safe at your table

Dinejot tracks ten allergens and tags every one of them by hand, so the absences below are as deliberate as the presences. Oeufs Cocotte a la Creme (Baked Eggs in Ramekins) carries dairy, gluten, and eggs. It is free of the remaining 7 allergens on that list.

Every tracked allergen in Oeufs Cocotte a la Creme (Baked Eggs in Ramekins)
Allergen	In this dish	Cook this instead
Peanuts	No
Tree nuts	No
Dairy	Yes	Blanc de Poulet Grille et Haricots Verts (Grilled Chicken Breast with Green Beans)
Gluten	Yes	Blanc de Poulet Grille et Haricots Verts (Grilled Chicken Breast with Green Beans)
Shellfish	No
Eggs	Yes	Baguette Tradition au Beurre (Fresh Tradition Baguette with Butter)
Soy	No
Fish	No
Sesame	No
Coconut	No

These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.

What it brings to the plate

Estimated, per serving

Calories: 360 kcal
Protein: 15 g
Carbs: 34 g
Fat: 18 g
Fiber: 1 g
Sugar: 1 g
Sodium: 410 mg
Saturated fat: 9 g

Estimated values. Actual nutrition varies with ingredients, brands, and how you cook.

When to cook it

Oeufs Cocotte a la Creme (Baked Eggs in Ramekins) takes about 20 minutes from a cold stove to the table, and the cooking itself is a fair bit of work. It is eaten at breakfast. Nothing in the calendar rules it out, so it is a year round dish.