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Oeufs En Cocotte
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Oeufs En Cocotte

Serves 4
Oeufs En Cocotte
  • 1 tbsp butter
  • 4 eggs
  • salt and black pepper
  • 4 tbsp heavy cream
  • 1 tbsp chopped parsley
  • * 4 small ramekins


  1. Melt the butter and pour a little into each ramekin.
  2. Break each egg into a saucer, then slide into a prepared ramekin. Add salt and pepper to taste and top each egg with 1 tbsp cream.
  3. Place the ramekins in a roasting pan and pour in boiling water to come halfway up the sides of the ramekins. Cover with foil.
  4. Bake in a 400癋 (200癈) oven for 10 minutes or until the whites are opaque and firm but the yolks still soft. Alternatively, put the ramekins into a large skillet, add boiling water to come halfway up the sides, cover, and cook over medium heat for 10 minutes, letting the water boil and gently steam the eggs.
  5. Sprinkle a little parsley over each baked egg 1-2 minutes before the end of cooking time.
Oeufs En Cocotte


After pouring the butter into the ramekins, divide 114 lb (125 g) diced Jeta cheese, marinated in chopped fresh herbs and diced fresh red chili, among the ramekins. Proceed as directed, substituting 2-3 thinly sliced scallions for the parsley.