Easter Eggs en Cocotte (Print Version)

Creamy, herbed baked eggs en cocotte with parmesan and chives - an elegant option for brunch or light supper.

# Ingredient List:

→ Dairy

01 - 4 tablespoons unsalted butter (for greasing and dotting)
02 - 1/2 cup heavy cream
03 - 1/4 cup grated parmesan cheese

→ Eggs

04 - 8 large eggs

→ Herbs & Seasonings

05 - 2 tablespoons chopped fresh chives
06 - 2 tablespoons chopped fresh parsley
07 - 1/2 teaspoon fresh thyme leaves
08 - Salt and freshly ground black pepper, to taste

→ Optional Garnish

09 - Extra chives or parsley, finely chopped

# How-To Steps:

01 - Preheat your oven to 375°F (190°C). Place a kettle of water on to boil.
02 - Grease 4 ramekins (6-ounce/175 ml capacity) with butter.
03 - Pour 2 tablespoons of cream into the bottom of each ramekin.
04 - Sprinkle half of the herbs and a little parmesan over the cream in each ramekin.
05 - Carefully crack 2 eggs into each ramekin, keeping yolks intact.
06 - Add a pinch of salt and pepper, then top with remaining herbs and parmesan. Dot each with a small piece of butter.
07 - Place ramekins in a deep baking dish. Pour hot water into the dish until it reaches halfway up the sides of the ramekins.
08 - Bake for 12–15 minutes, or until egg whites are just set and yolks are still soft (add 2–3 minutes for firmer yolks).
09 - Remove ramekins from the water bath. Let stand 2 minutes before serving. Garnish with extra herbs if desired.

# Helpful Tips:

01 -
  • This is my favorite trick for serving something that looks high-effort but comes together fast.
  • The rich, herby custard keeps the eggs soft and decadent—ideal for slow mornings or lazy suppers.
02 -
  • If you forget the water bath, your eggs will cook unevenly and the custard could curdle—trust me, I learned the hard way.
  • Cracking eggs into a small bowl first keeps accidental shell out and yolks whole, saving your nerves at showtime.
03 -
  • Using hot (not boiling) water for the baking dish ensures gentle, steady cooking—my eggs were never the same once I learned this.
  • Whisk a teaspoon of cream into the eggs for extra silkiness, especially if you prefer a looser custard.
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