Stovetop Eggs en Cocotte Recipe
If you’re looking for a simple dish that feels both elegant and comforting, this Eggs en Cocotte recipe is the perfect breakfast to start your day. Delicate large eggs are gently cooked in individual ramekins with heavy cream, cheese, and fresh herbs, resulting in a rich, creamy texture with runny yolks that pair beautifully with buttery toast or crusty bread.
Equipment
- Small ramekins (or other oven-safe dishes)
- Large, deep skillet or small saucepan with a lid
- Measuring Spoons
- Tongs or spatula for removing ramekins
Ingredients
- 2 large eggs room temperature eggs work best
- 2 tablespoons heavy cream
- 1 tablespoon tbsp butter plus extra for greasing
- 1 tablespoon grated cheese gruyère cheese cheddar cheese, or parmesan cheese
- 1 teaspoon fresh herbs fresh chives parsley, or thyme
- Pinch of salt and freshly ground black pepper to taste
- Optional toppings: smoked salmon sautéed mushrooms red onion, or cherry tomatoes
Instructions
- Lightly grease the inside of each individual ramekin with butter to prevent sticking.
- Add 1 tablespoon of heavy cream and a little cheese to each ramekin
- Fill a large skillet or small saucepan with 1 inch of water.
- Bring the water to a gentle simmer over medium heat—you don’t want it to boil rapidly.
- Crack one large egg into each individual ramekin, being careful not to break the yolk.
- Sprinkle with a pinch of salt, fresh chives, and black pepper.
- Add another small pinch of grated gruyère cheese for extra flavor.
- Carefully place the ramekins into the hot water bath so the water reaches halfway up the sides of the ramekins.
- Cover the pan with a lid and let the eggs steam gently for 8–12 minutes: 8 minutes for runny egg yolks, 10 minutes for jammy yolk, 12-15 minutes for fully set yolks.
- Use tongs to carefully remove the ramekins from the hot water bath.
- Let the little cocottes cool for a couple of minutes before serving.
- Garnish with extra fresh herbs, truffle oil, or a drizzle of olive oil.
