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eggs cocotte

(1 rating)
EmilyJo avatar
Recipe by
Jo Zimny
@EmilyJo
Ithaca, NY

This is really easy to do and very tasty. It's a great meal for any time of day.

(1 rating)
yield 6 serving(s)
prep time 10 Min
cook time 25 Min

Ingredients For eggs cocotte

  • 1 Tbsp
    butter
  • 6 lg
    eggs
  • 1 tsp
    fresh gound pepper
  • 3/4 tsp
    salt
  • 2 Tbsp
    whipping cream
  • grated romano cheese

How To Make eggs cocotte

  • 1
    Preheat oven to 350'F. Coat 6-6 oz. ramekins with butter. Sprinkle a little grated Romano cheese into the bottom of each ramekin. Boil a kettle of water.
  • 2
    Break one egg into each of the 6 ramekins. Sprinkle the eggs with black pepper. Place the ramekins in a 9x13" casserole dish with sides. Put the dish into the prepared oven and pour the hot water into the casserole dish being careful not to get any water in the ramikens. Fill to 1 1/4".
  • 3
    Spoon 1 teaspoon of the cream over the eggs. Sprinkle a little more cheese on top.
  • 4
    Bake for 25 minutes or until the eggs are set. NOTE: I made one for myself in my convection toaster oven. I used a large custard dish and put it into the oven with some water in it. Then I set the egg filled ramiken into the custard dish and baked it for 12 minutes. It was perfectly done.
  • 5
    I served this for brunch with some sliced tomato and a piece of gluten free toast.
  • 6
    Enjoy!
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