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THThere’s something undeniably comforting about eggs baked with cream and cheese—soft, indulgent, and just the right amount of luxury for a slow Friday meal. Oeufs en Cocotte is one of those simple but elegant dishes, where rich yolks meet velvety double cream and nutty Gruyère, all balanced by the brightness of capers and dill.
This is the kind of dish that makes you want to linger at the table, dipping buttery toast into molten egg, perhaps with a cup of coffee or a glass of something cold. A touch of smoked salmon adds a little extra decadence, but really, it’s the combination of good eggs, good cheese, and gentle baking that makes this shine.
Serve it as a lazy brunch, an effortless supper, or a starter for a cosy French-inspired meal. However you eat it, make sure you have plenty of toast for scooping up every last bite.
Ingredients ✨
(Serves 2)
4 eggs – as high quality as you can find
150ml double cream
4-5 tbsp grated Gruyère cheese
1 tbsp capers
1 tsp tarragon & lemon thyme finely chopped
Crack of black pepper
Optional: Add smoked salmon or ham for an extra touch of indulgence.
Method ✨
Preheat your oven to 190°C fan. Grease two ramekins with salted butter.
Crack an egg into each ramekin, making sure not to break the yolks. Layer with half the ingredients, then repeat so you have two layers. Finish with an extra grating of Gruyère.
Place the ramekins into a deep baking dish and fill with boiling water until it reaches two-thirds of the way up the sides.
Bake for 13-15 minutes if you like a runnier yolk, 20 if you like the yolk more set.
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