Eggs en Cocotte

Name: Eggs en Cocotte
Ingredients: Unsalted butter, room temperature (for ramekins); Kosher salt, freshly ground pepper; 4 Tbsp. finely chopped chives; 4 large eggs; 4 Tbsp. heavy cream (optional); Warm buttered toast (for serving)

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Servings: 4

Author : Jacques Pépin

breakfast main easy

Ingredients

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Unsalted butter, room temperature (for ramekins)Kosher salt, freshly ground pepper4 Tbsp. finely chopped chives4 large eggs4 Tbsp. heavy cream (optional)Warm buttered toast (for serving)

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Instructions

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Step 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.

Step 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.

Step 3

Divide 4 Tbsp. heavy cream (if using) among ramekins; season lightly with more salt and pepper. Serve eggs with warm buttered toast.