Oeufs En Cocotte
by Editorial Staff
Summary
| Total Time | 15 mins |
| Course | Breakfast |
| Cuisine | French |
| Servings (Default: 4) |
Ingredients
- butter
- 8 egg (s)
- 1 teaspoon chives, cut into rolls
- salt
- pepper
- 4 teaspoons of cream
- 4 teaspoons of cheese (Gruyère), grated
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 190 degrees (bottom heat).
- Put some hot water in a gratin dish, roaster, etc. and place in the oven.
- Butter 4 molds and break 2 eggs into each mold.
- Sprinkle the eggs with the chives, salt, pepper and carefully pour the cream over the eggs and finally sprinkle with the cheese.
- Put the molds in the water bath, should be about halfway in the hot water.
- Cook for 10 minutes: the egg white should be set, the egg yolk should still be liquid (test: shake it lightly), leave in for 1-2 minutes longer, if you like, serve immediately in the mold.
- It's actually a starter, I prefer it (in contrast to the "real Parisians") for breakfast.
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