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Baked Eggs en Cocotte

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PREP TIME
10 min
COOKING TIME
15 min
TOTAL TIME
25 min
SERVINGS
2 servings
Breakfast French
Baked Eggs en Cocotte
Ingredients
  • 1 tablespoon olive oil, or to taste
  • 1/2 cup finely chopped ham
  • 2 tablespoons grated Gruyere cheese
  • 1/2 cup heavy whipping cream
  • salt and ground black pepper to taste
  • 2 large eggs
  • 1/4 teaspoon chopped fresh chives
Instructions
1
Preheat your oven to the desired temperature of 375 degrees Fahrenheit or 190 degrees Celsius.
2
Next, take a small, covered casserole dish and apply a thin layer of olive oil to prevent sticking.
3
Boil water in a kettle for later use and set it aside momentarily.
4
Place the sliced ham at the bottom of the prepared casserole dish.
5
Sprinkle 1 tablespoon of Gruyère cheese over the ham for added flavor.
6
Pour in a generous amount of cream and add a pinch of black pepper to taste.
7
Crack 1 egg at a time on top, making sure the yolk remains intact to prevent scrambling.
8
Sprinkle the remaining 1 tablespoon of Gruyère cheese and chopped chives over the eggs.
9
Season with a pinch of salt and black pepper to enhance the flavors.
10
Cover the casserole dish and place it in a roasting pan.
11
Pour enough boiled water into the roasting pan to fill it halfway up the sides of the casserole dish.
12
Bake in the preheated oven for 9 minutes.
13
Uncover the casserole dish and continue baking until the whites are just set and the yolks remain runny, taking 3 to 6 additional minutes.