Breakfast & Brunchbonappetit4.5
Eggs en Cocotte
This recipe for eggs en cocotte calls for a stovetop steaming method rather than an oven-baked one, which means you can sit down to brunch even faster.
👥 4 Servings👤 Jacques Pépin📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●bowl
📝 Preparation Steps
1
Pour water into a large skillet to come ½" up the sides; bring to a simmer over medium heat. Generously grease four 8-oz. ramekins or small heatproof bowls (about 1 tsp. each) with unsalted butter; sprinkle generously with kosher salt and freshly ground pepper. Divide 4 Tbsp. finely chopped chives among ramekins.
Unsalted butter, room temperature (for ramekins)Kosher salt, freshly ground pepper. finely chopped chives4 Tbsp
2
Crack 1 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–⏱️ 7 minutes. Using tongs, carefully transfer ramekins to plates.
large eggs4
3
Divide 4 Tbsp. heavy cream (if using) among ramekins; season lightly with more salt and pepper. Serve eggs with warm buttered toast.
. heavy cream (optional)4 Tbsplarge eggs4Warm buttered toast (for serving)
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