OEUFS COCOTTE

What can I say, the French know their eggs! This recipe for Oeufs Cocotte, or baked eggs, is super easy to make, but for whatever reason feels like a fancy treat. It’s a great way to elevate your weekend brunch or lunch, or treat someone to breakfast in bed.

You just need an oven-proof cocotte, aka a mini Dutch oven for each serving. I found these cute ones from Le Creuset on sale at Homegoods.

Time: 20 min | Difficulty: 1/5 | Servings: 1

1. Prep

Preheat the oven to 375°. Grease a cocotte dish (or small lidded casserole dish) with butter. Boil some water in a kettle or pot and set aside.

2. Combine

Crack your eggs into your cocotte dish. Add crème fraîche and Dijon mustard. Sprinkle with 1-2 tbsp of comté or gruyère cheese. Season with salt and pepper.

3. Before Baking…

Cover your cocotte and place in a deep baking dish or roasting pan. Pour enough boiled water into the pan so it reaches about halfway up the sides of the cocottes.  

4. Bake

Bake in the preheated oven for 13-15 minutes, until whites are just set and yolks are still runny