Baked Eggs en Cocotte

• 4 tablespoons unsalted butter
• 1/2 cup grated Gruyère cheese
• 4 large eggs
• Salt, to taste
• Freshly ground black pepper, to taste
• 2 tablespoons chopped fresh chives
• Optional: 4 slices of toasted sourdough bread

Steps

1. 1 Preheat oven to 375°F.
2. 2 Divide butter among four ramekins, placing it in the bottom of each.
3. 3 Sprinkle 1 tablespoon of cheese into each ramekin.
4. 4 Crack an egg into each ramekin, season with salt and pepper.
5. 5 Place ramekins on a baking sheet and bake until whites are set but yolks are still runny, about 12 minutes.
6. 6 Sprinkle with chives before serving.
7. 7 Serve immediately with toasted bread, if desired.

Equipment

• Oven
• Baking sheet
• Four 6-ounce ramekins

Variations

• Add a teaspoon of tomato paste for a hint of tang.
• Include diced cooked ham or spinach for added texture and flavor.

Substitutions

• Use cheddar or Swiss cheese if Gruyère is unavailable.
• Substitute butter with olive oil for a dairy-free option.

Pairings

• Toast
• Fresh fruit salad

Nutrition

Tips

• For a smokey flavor, add a sprinkle of smoked paprika before baking.
• Keep an eye on the eggs towards the end of baking to prevent overcooking.

Storage

Store leftovers in the refrigerator for up to 2 days. Reheat in a 350°F oven until warmed through.

Freezing: Not recommended to freeze due to the texture of the eggs.

Serving Suggestions

• Pair with a fresh green salad for a balanced brunch.
• Serve with crispy bacon or sautéed mushrooms on the side.

FAQ