The French have a gift for eggs so simple and tasty you’ll want to eat them all the time. One of their methods is oeuf cocotte, eggs baked in a small pot. Nothing could be simpler or more delicious. I’m giving you the basic version, but your options are truly limitless, from vegetables to meats to anything you’re craving! Save this recipe, it’s a great one for Ramadan suhoor. This portion is enough for 2 people.
Ingredients
- 4 eggs
- Butter
- 2 tbs. Heavy cream
- Grated Romano or Gruyère cheese
- Salt and pepper
- Chives
- French bread
Instructions
- Preheat oven to 350 F.
- Butter your baking dishes with a sliver of butter. If you don’t have the pots that I’m using in the reel you can use ramekins or any oven proof dish and cover with foil.
- Crack 2 eggs in each pot top with 1 tablespoon cream and sprinkle enough grated cheese to your liking. I used Romano but if you’re feeling French and fancy use Gruyere :).
- Place the pots in a pan cover the bottom with hot boiling water until 1/4 way of the pots.
- Place in the oven on the middle rack.
- For runny eggs bake for 15 minutes for a jammy eggs 18- 20 minutes depending on your oven.
- Once cooked remove gently from the pan, sprinkle with salt and pepper and top with chives. Enjoy with toasted bread.