Eggs en Cocotte – Easy French Breakfast Recipe
Eggs en Cocotte are a traditional French breakfast recipe featuring creamy baked eggs cooked gently in ramekins.
Ingredients
- 3 shallots finely chopped
- 1 tbsp butter
- 1 tbsp balsamic vinegar
- 8 tbsp thick crème fraîche
- 4 large eggs
- 2 slices smoked salmon
- 4 slices of bread or brioche
- Fresh chives chopped
- Salt and freshly ground black pepper
Instructions
- Preheat the oven to 180°C (350°F). Place a deep baking dish in the oven and fill it two-thirds with water to create a bain-marie.
- Sauté the shallots: In a small pan, melt the butter over medium heat. Add the chopped shallots and cook until translucent.
- Deglaze: Pour in the balsamic vinegar and let it reduce for a few minutes. Stir in the crème fraîche, mix well, then remove from heat.
- Prepare the ramekins: Divide the shallot and cream mixture evenly among four ramekins.
- Add the eggs: Crack one egg into each ramekin, ensuring the yolk remains intact.
- Bake: Carefully place the ramekins into the preheated bain-marie. Bake for about 10 to 15 minutes, or until the egg whites are just set.