French · Breakfast

Oeufs en Cocotte à la Crème

Name: Oeufs en Cocotte à la Crème
Total time: 17 min
Yield: Serves 4 · 4 ramekins
Cuisine: French
Ingredients: 2 tsp butter, softened; 120 ml heavy cream; 4 eggs (use 8 for two per ramekin); salt and pepper, to taste; 1 tbsp chopped parsley, chives or tarragon

Eggs baked in small buttered ramekins between two spoonfuls of cream, started in a simmering water bath and finished in the oven so the whites just set while the yolks stay soft and trembling.

YieldServes 4 · 4 ramekins
Hands-on10 min
Total17 min
Difficulty

Ingredients

2 tspbutter, softened
120 mlheavy cream
4eggs (use 8 for two per ramekin)
to tastesalt and pepper
1 tbspchopped parsley, chives or tarragonoptional

Diet

Vegetarian (lacto-ovo)
Keto

Contains

Dairy
Egg
Birds' eggs (any)
Parsley
Lactose
FODMAPs (any)

Taste

Salty
Umami / savory
Richness / fat
Herbal / fresh

Texture

Creamy

Equipment

Oven
Stovetop

Season

Any season

Occasion

Weeknight
Weekend project

Effort

Under 20 min active
Under 30 min total
Difficulty 1
Kid-friendly

Nutrition

Calories: low
Protein: low
Carbs: low
Fat: moderate
Fiber: low
Sodium: low

Budget

Budget: low

What it costs to shop for

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Method

The method is for members

The timed method (mise en place, a cook timeline with minutes per step, and cook mode with timers) is delivered to members in their packages, adapted to how they cook.

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Ingredients

What it costs to shop for

The method is for members

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