Empty My Fridge
Eggs en Cocotte
Ingredients
- Egg2
- Heavy cream1 tbsp
- Gruyère cheese · grated2 tbsp
- Ham2 tbsp
- Salt1 tsp
- Bread2 slices
- Butter1 tbsp
- Black pepper · ground
- Chili flake · flakes
- Chive · finely chopped
Instructions
- Preheat the oven to 350°F (180°C). Bring about 2 cups of water to a boil in a small saucepan.
- Crack the eggs into a small ramekin or cocotte. Add the cream, kosher salt, Gruyère and ham.
- Cover the ramekin with its lid or foil and set it in a high-walled baking dish. Carefully pour in the boiling water until it reaches about two-thirds of the way up the ramekin's sides.
- Bake for 20 minutes, until the egg whites are set but the yolks are still runny.
- Meanwhile, heat a medium pan over medium-high heat. Butter both sides of the bread and toast for 2-3 minutes per side, until golden brown.
- Carefully lift the ramekin out of the baking dish.
- Garnish the eggs with flaky salt, black pepper, red pepper flakes and chives, and serve with the toast.
Summarized from Tasty's video. Watch it for the details.
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EggCheeseCreamHeavy creamBreadHamGruyère cheese
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