Oeufs Cocotte (Baked Eggs) recipe
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Ingredients
- 1 tablespoon olive oil, or to taste ½ cup finely chopped ham 2 tablespoons grated Gruyere cheese, divided ½ cup heavy whipping cream salt and ground black pepper to taste 2 eggs ¼ teaspoon chopped fresh chives
Nutrition Info
- 447.4 caloriescarbohydrate: 2.1 gcholesterol: 293.8 mgfat: 42.2 gfiber: : -protein: 15.8 gsaturatedFat: 19.7 gservingSize: -sodium: 626.3 mgsugar: 0.5 gtransFat: : -unsaturatedFat: : -
Directions Oeufs Cocotte (Baked Eggs)
Directions
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Preheat the oven to 375 degrees F (190 degrees C). Boil water in a kettle.
Grease a small lidded casserole dish with olive oil. Distribute diced ham over the bottom and sprinkle with 1 tablespoon Gruyere cheese. Pour cream on top and season with a little pepper.
Crack eggs into the casserole dish one at a time, making sure egg yolks remain intact. Sprinkle with remaining 1 tablespoon Gruyere cheese and fresh chives. Season with salt and pepper. Cover casserole dish and place into a roasting pan. Pour in enough boiling water so it reaches about halfway up the casserole dish.
Bake in the preheated oven for 9 minutes with the lid on. Uncover and continue baking until the egg whites are just set but the yolks are still runny, 3 to 6 additional minutes.