Eggs in a cocotte with cream and cheese
6 servings
20 minutes
Eggs in a cocotte with cream and cheese is an exquisite and delicate breakfast worthy of a restaurant menu. This dish draws inspiration from classic French egg cooking techniques and combines the softness of cream with the rich flavor of Gruyère and aromatic ham. When baked, the whites become airy and tender while the yolks retain their velvety flow, creating a perfect balance of textures. The cream adds richness to the flavor while the cheese enhances its depth. It is important to serve the dish immediately after preparation to enjoy its creamy consistency. Suitable for morning gatherings or light dinners with a glass of white wine. A simple yet refined pleasure for gastronomy enthusiasts.
1
Pour two tablespoons of cream into each of the six ramekins and divide the finely chopped ham among them.
- Cream: 12 tablespoons
- York ham: 100 g
2
Crack one egg into each mold without spilling the yolk. Season with salt and sprinkle with grated cheese. Place the molds in a deep baking tray. Fill it with boiling water halfway up the height of the ramekins and send the whole setup to a preheated oven at 200 degrees for 4-5 minutes, the whites should be cooked, and the yolks should remain runny. Serve immediately.
- Chicken egg: 6 pieces
- Salt: to taste
- Gruyere cheese: 50 g
