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Œufs cocotte
Baked eggs with cream
Œufs cocotte: French baked eggs in ramekins with cream, chives and spinach
Œufs cocotte are the French home cook's Sunday brunch or light supper, eggs baked gently in little ramekins in a water bath with a spoonful of crème fraîche, so the whites set softly and the yolks stay runny for dipping toast soldiers. A layer of buttery spinach, mushrooms or tomato is often hidden underneath. The common mistake is baking them without a water bath, which turns the whites rubbery before the yolk is warm. Chef's tip: take them out when the whites have just turned opaque but still wobble a little; the heat of the dish finishes them.
- Total time
- 20 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- ⅔ oz butterplus extra for the ramekins
- 3 ½ oz baby spinach
- 1 pinch ground nutmeg
- 4 tbsp crème fraîche
- 4 eggs
- 1 pinch salt
- 1 pinch black pepper
- 1 tbsp chiveschopped
- 4 slices buttered toast soldiers (optional)to serve
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What you'll need
Fresh ingredients (3)
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Method
0/5 doneStep 1: Heat the oven to 350°F (325°F fan). Butter four ramekins and put them in a roasting tin. Boil a kettle.
2 minStep 2: Melt the ⅔ oz butter in a pan and wilt the 3 ½ oz baby spinach for 1–2 minutes, until collapsed. Season with 1 pinch ground nutmeg, squeeze out the liquid and divide between the ramekins.
3 minStep 3: Put 1 tbsp 4 tbsp crème fraîche in each ramekin and crack one of the 4 eggs into each one. Season with 1 pinch salt and 1 pinch black pepper.
2 minStep 4: Pour boiling water into the tin to come halfway up the ramekins and bake for 12–14 minutes, until the whites are set and opaque but the yolks still tremble when you shake the dish.
13 minStep 5: Scatter with 1 tbsp chives and serve straight away with 4 slices buttered toast soldiers.
Nutrition per serving
- Calories
- 210 kcal
- Protein
- 9 g
- Carbs
- 2 g
- Fat
- 19 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does œufs cocotte take?
- About 20 minutes in total: 5 minutes to prepare and 15 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of butter?
- The same weight of ghee or coconut oil (for frying and most baking).
- What can I use instead of crème fraîche?
- Sour cream or Greek yoghurt, same amount (add yoghurt off the heat so it doesn't split).
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