Shirred Eggs
Known as œuf cocotte in France, these elegant baked eggs feature whites set in butter and cream alongside gloriously runny yolks. Finished with savory Parmesan and fresh chives, this simple yet decadent dish is best enjoyed with crusty toast points for dipping.
Ingredients
- •1/2 stick (57g) unsalted butter(softened, for greasing)
- •4 tbsp heavy cream
- •4 whole large eggs
- •2 tbsp Parmesan cheese(finely grated)
- •1 tbsp fresh chives(minced)
- •1/4 tsp kosher salt(to taste)
- •1/4 tsp black pepper(freshly cracked)
Instructions
~15 min- 1
Preheat your oven to 375°F (190°C). While the oven heats, grease two 6-ounce ramekins generously with the softened butter.
- 2
Pour 1 tablespoon of heavy cream into the bottom of each prepared ramekin.
- 3
Carefully crack 2 eggs into each ramekin, being gentle so you do not break the yolks.
- 4
Drizzle the remaining 1 tablespoon of cream over the eggs in each dish (2 tablespoons total remaining).
- 5
Season the eggs with kosher salt and black pepper, then sprinkle the Parmesan cheese and minced chives evenly over the top.
- 6
Place the ramekins on a baking sheet and bake for 12 to 15 minutes. The whites should be just set and opaque, but the yolks should still jiggle when the ramekin is nudged.
12-15 minutes
- 7
Remove from the oven and let the eggs rest for 1 minute before serving, as they will continue to cook slightly from the residual heat of the ramekins.
1 minute