How to make Oeufs cocotte - The French Kitchen

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

grated cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast adds flavor without dairy

Preheat the oven to 180°C.

Butter the inside of the ramekins to prevent sticking.

Add about 1 tablespoon of cream to the bottom of each ramekin.

Chop the cured ham into small pieces and sprinkle a little into each ramekin.

Add a small amount of drained sweet corn into each ramekin.

Crack an egg gently into each ramekin on top of the ham and sweet corn.

Season the eggs with salt and pepper.

Top each egg with a little more cream to cover it.

Place the ramekins in a roasting dish and fill the dish with water until it reaches halfway up the sides of the ramekins.

Bake in the oven for about 6 minutes, until the egg whites are firm but the yolks are still soft.

While the eggs are baking, slice the leftover baguette thinly to make croutons.

Fry the croutons in a pan with a little olive oil, seasoning with salt and pepper.

Optionally, add a bit of chopped ham to the croutons while frying.

Check the eggs after about 5.5 to 6 minutes; they should have a slight wobble and the whites should be firm.

Remove the ramekins from the oven carefully.

Top the baked eggs with the croutons and a bit of ham for garnish.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens