Oeufs cocotte, French baked eggs with cream and chives

Name: Oeufs cocotte, French baked eggs with cream and chives
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: French
Ingredients: 8 piece Egg; 120 ml Crème fraîche; 120 g Button mushrooms; 20 g Butter; 40 g Grated Gruyère; 2 tablespoon Chives; 1/2 teaspoon Fine salt; 1/4 teaspoon Black pepper

Pure French bistro comfort in a ramekin: softly baked eggs with cream, a touch of Gruyère, and fresh chives, simple enough for brunch and elegant enough for supper.

🔪 Prep: 10 min🔥 Cook: 15 min⏱ Total: 25 min👤 4 servings

240

kcal

14g

Proteins

Carbs

19g

Fats

Steps

1
Preheat the oven to 180°C/350°F. Butter 4 ramekins. Quickly sauté the sliced mushrooms in half the butter until tender.
2
Divide a little cream and the mushrooms among the ramekins. Crack 2 eggs into each one, then spoon the remaining cream around them.
3
Season lightly with salt and pepper and sprinkle with the Gruyère. Set the ramekins in a baking dish filled halfway with hot water.
4
Bake for 10 to 12 minutes, until the whites are set but the yolks are still softly runny. Finish with chives and serve immediately with toast soldiers.

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