Herb Fest Eggs Cocotte
Prep time
Cook time
Total time
A classic French dish we usually cook for brunch. Be careful not to overcook them. The yolk needs to be runny and the white a bit firm.
Recipe type: Breakfast / Brunch
Cuisine: French
  • A slither of butter to grease the ramekin,
  • 2 eggs,
  • ½ a tomato, chopped,
  • ¼ red onion chopped,
  • A few pieces of speck or ham or bacon,
  • A few cubes of cumin gouda or any cheese,
  • Herbs to sprinkle: chives, oregano, lemon thyme and parsley, chopped,
  • Enough pouring cream to reach 1cm (0.4in) under the top of the ramekin,
  • Salt & Pepper.
  1. Preheat oven at 190°C.
  2. Grease 1 ramekin or mini cast iron casserole per person with butter.
  3. Pour 2 cm (0.8in) of cream in every ramekin.
  4. Crack the 2 eggs in each.
  5. Add all the other ingredients and top up with cream up to 1 cm (0.4in) below the top of the ramekin.
  6. Place the ramekins on an oven tray, fill tray with boiling water.
  7. Cooking time depends entirely on the temperature of your ingredients and how you oven works. I usually put 12 mins with porcelain and 10 mins with cast iron. Do not hesitate to check with a small spoon if the egg whites are stiff. Cream and yolks should remain runny.
  8. For the first time check after 10 mins, every min so you know the proper cooking time for every other time :)
  9. Eat with toasted and buttered bread or pain d'épices (French cake full of spices and honey).
Recipe by The Flo Show.com at http://www.thefloshow.com/herb-fest-eggs-cocotte/