Basic Baked Eggs

Basic Baked Eggs
3.8 from 8 ratings
The French know the best way to eat their eggs — with plenty of cream. 
Oeufs en Cocotte
  • 2 tablespoon butter, melted
  • 2 eggs
  • 1/4 cup heavy cream
  • 1 pinch of kosher salt
  • freshly ground black pepper
  • paprika, optional
  • toasted bread, to serve
  1. Preheat the oven to 350F.
  2. Brush 2 ramekins with melted butter.
  3. Add 1 egg and 2 tablespoons cream to each ramekin. Season with salt, pepper and paprika.
  4. Boil water.
  5. Place the ramekins in a baking pan with deep sides, and pour boiling water in the tray so that is comes at least half-way up the side of the ramekin.
  6. Cover the ramekins and baking tray with aluminum foil.
  7. Bake for 15-20 minutes.
  8. Serve hot, with toasted bread for dipping.