I saw the recipe for Oeufs en Cocotte on Rachel Khoo’s “Little Paris Kitchen” and happened to have all the ingredients on hand for a quick and easy breakfast. Jules went to wine-making school in Burgundy, and said that he would eat a variation of this dish almost every day! The recipe is very simple, and can be made in as many different ways as you can imagine – depending on what you have in your kitchen. The basic ingredients are eggs and cream, and then whatever you want to add to it. Here is what I used:
Oeufs en Cocotte
Per person, you will need:
1 oven-proof ramekin (mine are 3 1/2″ x 1 3/4″)
2 T crème fraîche
freshly snipped chives
1-2 T Gruyere cheese, grated
pinch of grated nutmeg
salt & pepper
Preheat the oven to 350 degrees Fahrenheit.
Assemble in your ramekin as follows:
Put a dollop (about a tablespoon) of crème fraîche in the ramekin, and sprinkle with nutmeg, a pinch of salt, and a pinch of pepper. Then add the raw egg, and top with a sprinkle of cheese and chives. Finish with the other tablespoon of crème fraîche.
Set your ramekin(s) into another ovenproof dish and then fill the dish with lukewarm water, so that it goes about 1/2 to 2/3 of the way up the ramekin (this is called a bain marie or water bath, and helps the eggs cook evenly). Put the dish (carefully!) into the oven and cook for 15 minutes, or until your eggs have reached the level of doneness that you like. Serve with little slices of baguette to dip into your deliciously runny egg.