The 20 Best Egg Recipes from Around the World

6/21 Previous Next

© Tatiana Volgutova/Shutterstock.com

France: Oeufs Cocotte (Eggs in Ramekins)

Oeufs Cocotte is a classic French breakfast dish that’s as elegant as it is easy to make. Perfect for a lazy Sunday morning or to impress your brunch guests, this dish turns simple ingredients into something truly magnifique. Don’t let the French name intimidate you – it’s quick to prepare and worth every bite!

Ingredients (serves 4):

• 1 tbsp butter (for greasing)
• 8 eggs
• 4 tbsp heavy cream
• Fresh chives (finely chopped)
• Salt and pepper (to taste)

Instructions:

1. Preheat your oven to 200°C (400°F) and generously butter eight small, ovenproof ramekins. This step ensures nothing sticks and adds a touch of richness to the final dish.
2. Carefully crack an egg into each ramekin, keeping the yolk intact. Pour 1/2 tablespoon of heavy cream over each egg, then season lightly with salt and pepper.
3. Place the ramekins in a deep baking dish. Add enough hot water to the dish so it comes halfway up the sides of the ramekins. This gentle water bath will ensure perfectly cooked, silky eggs.
4. Slide the dish into the oven and bake for 10–15 minutes, or until the egg whites are just set, but the yolks remain soft and runny.
5. Remove the ramekins from the baking dish and sprinkle with freshly chopped chives for a bright, herby kick.
6. Pair your Oeufs Cocotte with crispy baguette slices or toasted sourdough to scoop up every last creamy bite. Voilà – breakfast à la française!

Simple, sophisticated, and oh-so-satisfying. Once you try Oeufs Cocotte, it just might become your new go-to comfort dish. Bon appétit!