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
Oeufs En Cocotte
Oeufs En Cocotte

Instructions

  1. Preheat the oven to 190 degrees (bottom heat).
  2. Put some hot water in a gratin dish, roaster, etc. and place in the oven.
  3. Butter 4 molds and break 2 eggs into each mold.
  4. Sprinkle the eggs with the chives, salt, pepper and carefully pour the cream over the eggs and finally sprinkle with the cheese.
  5. Put the molds in the water bath, should be about halfway in the hot water.
  6. 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.
  7. It's actually a starter, I prefer it (in contrast to the "real Parisians") for breakfast.

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