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Eggs en Cocotte

Source of Recipe

Bon Appétit, December 2022


Recipe Introduction

"Think of the French brunch dish eggs en cocotte as all the best bits of poached eggs—tender egg whites and custardy, barely set egg yolks—with none of the fuss. Usually a baked egg recipe, this version from Jacques Pépin takes an even easier approach: The individual crocks are steamed in a hot water bath on the stovetop. That means you can sit down to breakfast even faster. Pépin calls for a simple garnish of chopped chives (placed under the egg to protect the herbs from wilting). But you could use chopped parsley, chervil, tarragon, or another soft herb in their place. You could also sprinkle on a little Parmesan, Gruyère cheese, or goat cheese, if you’d like, or a bit of minced shallot for an even more savory bite. Craving something more hearty? Drape some smoked salmon or diced ham on top of the shirred eggs after they come off the heat. Any way you go, be sure to serve with toasted bread for dunking into the runny yolks."

Recipe Link: https://tinyurl.com/eggsencocotte

List of Ingredients

â—¦ Unsalted butter, room temperature (for ramekins)
â—¦ Kosher salt, freshly ground pepper
â—¦ 4 tablespoons finely chopped chives
â—¦ 4 large eggs
â—¦ 4 tablespoons heavy cream (optional)
â—¦ Warm buttered toast (for serving)


Recipe

Pour water into a large skillet to come ½ inch up the sides; bring to a simmer over medium heat. Generously grease four 8-ounce ramekins or small heatproof bowls (about 1 teaspoon each) with unsalted butter; sprinkle generously with kosher salt and freshly ground pepper. Divide chopped chives among ramekins.

Crack one large egg into each ramekin, then transfer ramekins to skillet and cover skillet with a lid. Cook eggs, adjusting heat as needed to maintain a simmer, until whites are set and yolks are still soft, 4 to 7 minutes. Using tongs, carefully transfer ramekins to plates.

Divide cream (if using) among ramekins; season lightly with more salt and pepper. Serve eggs with warm buttered toast.

Makes 4 servings