Quick and easy to prepare, cocotte eggs make an ideal portable mini-dish that's irresistibly delicious. Perfect for breakfast or snacks, this simple recipe uses just eggs and heavy cream. As a home cook with years perfecting French classics, I've mastered the key: achieving silky, set whites with a luscious, runny yolk every time.
The foundation is a single egg baked in a buttered ramekin with 2 tablespoons of heavy cream. Success lies in precise cooking to ensure firm whites without overcooking the yolk.
Heat 200g heavy cream for 5 minutes with salt, pepper, and a pinch of nutmeg if desired. Whisk in the whites from 4 eggs, then divide the mixture evenly into 4 buttered ramekins. Gently place one yolk in the center of each.
Bake in a preheated oven at 180°C (th. 6), or in a hot bain-marie, for 8 minutes.
Personalize to your taste: top with a slice of camembert, crumbled blue cheese, foie gras, smoked salmon, or fresh chives.
