Eggs in a cocotte
2 servings
30 minutes
Eggs in a cocotte are a refined and delicate dish of Russian cuisine influenced by French gastronomy. They feature a unique velvety texture and rich creamy flavor. The eggs are cooked in small molds where they gain tenderness under the influence of hot steam while retaining the juiciness of the yolk. The special charm of this recipe lies in its simplicity and elegance: just a few basic ingredients—eggs, butter, salt, and pepper—allow for an exquisite breakfast or light dinner. It is best served with toasted bread or fresh herbs to complement the harmony of flavors. Eggs in a cocotte are a true symbol of a cozy home breakfast that awakens morning tenderness and joy.
1
Preheat the oven to 180 degrees.
2
Bring a little water to a boil. Generously butter 2 small cocottes (7.5 cm in diameter), crack an egg into each, season with salt and pepper, and place a piece of butter on each yolk. Place the cocottes in a deep dish and fill it with water up to about halfway up the cocottes. Put the dish in the oven for 15 minutes if you like soft eggs and for 18 minutes if you prefer them firmer. It's important to remember that the eggs continue to cook in the hot cocottes until served!
- Chicken egg (large): 2 pieces
- Butter: 25 g
- Salt: to taste
- Freshly ground black pepper: to taste