Description
These easy baked eggs en cocotte are as simple as dropping an egg into a buttered ramekin. Add some ingredients of your choice like prosciutto and cheese and you have a decadent way to welcome the morning!
Ingredients
1 T butter at room temperature
1 c thinly sliced lightly smoked prosciutto at room temperature
2/3 c grated Parmesan or Gruyere or a combination
8 eggs at room temperature
1/2 c heavy cream
Salt and fresh ground pepper
2 T minced chives or scallions, or dill or Italian parsley or your choice of fresh herbs (they can be combined)
Drizzle of olive oil or truffle oil (optional)
Crusty Bread or toast for serving
Instructions
Preheat oven to 375. Bring a kettle of water to a boil.
Butter each ramekin. Place 1/4 c of chopped prosciutto in each ramekin. Sprinkle with 1 T of grated cheese. Pour 1 T of heavy cream into each ramekin. Top with 2 cracked eggs, then sprinkle with salt and fresh pepper. Pour another tablespoon of cream on top and sprinkle with a little more cheese.
Place ramekins in a skillet or a deep rimmed tray and pour the boiling water in the pan or skillet until it reaches about halfway up on the ramekins.
Place in oven and bake for 15 minutes until eggs have set. If eggs are done to your liking but the whites have still not set, take out of oven and cover with aluminum foil for 3-4 minutes and leave in the hot water bath until done to your liking.
Drizzle truffle oil over the top and sprinkle with fresh herbs. Serve with crusty bread or toast.
Notes
Times for Baked Eggs:
13 to 15 minutes will result in a runny yolk
16-19 minutes will give you jammy to medium yolks
20-24 minutes for hard-cooked yolks
Cover with foil if eggs are not setting the way you prefer.
Please see post for other additions to this eggs en cocotte recipe.
