Œufs cocotte with cream and toast

Name: Œufs cocotte with cream and toast
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Cuisine: French
Ingredients: 200 g Egg, without shell; 60 g Cream, 30% fat; 8 g Butter; 160 g White wheat bread; 10 g Fresh chives; 2 g Salt; 0.5 g Black pepper

Eggs gently baked in creamy ramekins, served with warm toast.

Estimated total time: 30 minutes2 portionsAbout 470 kcal per portion

Œufs cocotte with cream and toast — representative dish photograph — Photo: Jpbrigand2 · CC BY-SA 4.0 · Photo source. Wikimedia thumbnail; responsive display cropping. Representative preparation; photo differences are disclosed in the recipe note.

Ingredients for 2 portions

200 g Egg, without shell
60 g Cream, 30% fat
8 g Butter
160 g White wheat bread
10 g Fresh chives
2 g Salt
0.5 g Black pepper

Method

Heat the oven to 180 °C and bring a kettle of water to the boil. Lightly butter two oven-safe ramekins with the measured 8 g butter. Chop 10 g chives.
Put 30 g cream in each ramekin. Crack two eggs (about 100 g without shells) into each, keeping the yolks whole. Divide the measured salt and pepper between them.
Set the ramekins in a roasting dish and pour the boiling water around them until it reaches about halfway up their sides. Bake uncovered for 15–18 minutes, checking that the whites have set; cook longer if you prefer firm yolks.
While the eggs bake, toast all 160 g white wheat bread. Lift the ramekins out carefully, scatter with chives and serve one with half the toast to each person.

Two breakfast portions with bread included in the energy estimate; also a light lunch. The linked French reference uses individual cream-and-egg cocottes baked in a bain-marie. Check packaged bread for animal ingredients; the cheese-free, cream-and-egg recipe suits lacto-ovo vegetarians, but not lacto-only or ovo-only diets. The photograph shows one cocotte with a single egg and no listed toast or chives, while this recipe serves two eggs per person. Oven preheating may take longer than the 30-minute planning estimate. Calorie values are estimates, and the recipe has not been kitchen-tested by Schmackig.

Œufs cocotte à la crème

Allergens and ingredient checks

Listed allergens: eggs, gluten, milk. Check actual packaging and cross-contact information. Nutrition is estimated from ingredient weights; recipe suitability depends on the specified products.

Le Creuset France — œufs en cocotte reference

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