Oeufs en Cocotte
Oeufs en cocotte or coddled eggs offer the smooth texture of a poached egg combined with the delicious flavors of a quiche. Vary the type of cheese and herbs or replace the meat with chopped cooked vegetables to keep this recipe fresh and seasonal.
- 4 teaspoons unsalted butter at room temperature
- 1/4 cup bacon or ham cooked and diced
- 1/4 cup plus 4 teaspoons Gruyère shredded
- 4 eggs
- 8 teaspoons heavy cream
- Salt and pepper
- 2 teaspoons fresh flat-leaf parsley chopped
Coat ramekins with 1 teaspoon butter. Add 1 tablespoon bacon and 1 tablespoon cheese to each. Break an egg into each ramekin, then top each with 2 teaspoons cream and 1 teaspoon cheese.
In a wide saucepan over medium heat, bring 1 1/2 inches water to a boil, then reduce the heat to low. Holding each ramekin with tongs, carefully place each in the water. Water should be about 1/4 inch below the rims of ramekins. Cover the pan and cook for 6–7 minutes for runny yolks, 9–10 minutes for firm yolks.
Using tongs, remove the ramekins from the pan. Top each with 1/2 teaspoon parsley. Salt and pepper to taste. Serve immediately.