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Eggs Cocotte

Eggs Cocotte

Eggs Cocotte
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Prep Time 5 minutes
Cook Time 18 minutes
Total Time 23 minutes
Course Breakfast
Cuisine American, French
Servings 1 person
Calories 694 kcal

Equipment

  • 1 Le Creuset Mini Round Cocotte OR 8 oz ramekin
  • 1 Baking Pan to hold 1/2 inch water

Ingredients
  

  • 4 Eggs
  • 1 tbsp heavy cream or half and half
  • 1/4 teaspoon Dijon Mustard (or two squirts)
  • 1 spray Pam or butter to grease Cocotte
  • 1 sprinkle Sea Salt or Pink Salt
  • 1 sprinkle Black Pepper
  • 1 ounce Shredded Cheese (Gruyère cheese, gouda, cheddar, goat cheese or whatever cheese you have in fridge)
  • Water to fill bigger cooking dish

Instructions
 

  • Preheat oven to 375° degrees.
  • Spray your Cocotte dish with Pam or grease with butter.
  • Add four eggs into your Cocotte dish. I use 2 yolks and 2 full eggs (and give 2 egg whites to the dog). You can mix and match if you want more egg whites or less egg whites. I like less egg whites.
  • Add two squirts of Dijon mustard on opposite sides of your Cocotte dish.
  • Add heavy cream.
  • Add sprinkle of Sea Salt and a sprinkle of Black Pepper.
  • Grate cheese or use pre-shredded cheese on top of your dish.
  • Cover you Cocotte dish with the lid.
  • Add 1/2 inch of water to bigger cooking pan so the Cocotte dish can sit in a hot water bath. Put the Cocotte dish in the water bath so the dish is covered by 1/2 inch.
  • Put into oven.
  • Cook for 13-17 minutes depending how you like your eggs.
  • I like my yolks over-medium so I cook them for 16 minutes, take the lid off and then broil for 60 seconds. Your oven temperature may vary, so test the constancy of what you like best for your tastebuds.

Nutrition

Calories: 694kcal
Keyword Eggs Cocotte
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