Easter Eggs en Cocotte (Print Version)

Individual baked eggs in creamy herbed custard, topped with Parmesan and chives—an elegant brunch option.

# What You'll Need:

→ 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 Make It:

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. Sprinkle half of the herbs and a little parmesan over the cream in each ramekin.
04 - Carefully crack 2 eggs into each ramekin, keeping yolks intact.
05 - Add a pinch of salt and pepper, then top with remaining herbs and parmesan. Dot each with a small piece of butter.
06 - Place ramekins in a deep baking dish. Pour hot water into the dish until it reaches halfway up the sides of the ramekins.
07 - Bake for 12–15 minutes, or until egg whites are just set and yolks are still soft (add 2–3 minutes for firmer yolks).
08 - Remove ramekins from the water bath. Let stand 2 minutes before serving. Garnish with extra herbs if desired.

# Additional Tips::

01 -
  • Baking the eggs with cream and herbs gets you impossibly silky whites and golden yolks every single time.
  • It’s secretly easy—no whisking or tricky timings—and transforms breakfast into a moment that’s worthy of celebrating, even if you’re still in pajamas.
02 -
  • If you underbake, the whites can stay too runny around the edges—be patient and trust the gentle jiggle test.
  • Adding the cream first keeps the eggs from sticking or overcooking on the bottom, and I learned that the hard way after a stubborn scrub session.
03 -
  • Use a baking dish just large enough to fit your ramekins; if they’re wobbly, a folded kitchen towel underneath steadies them.
  • If you want a firmer yolk, leave the eggs in a minute or two longer but check often—overcooked eggs harden fast!
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