Oeufs Cocotte

Ingredients

Instructions

1. 1

   Preheat the oven to 200°C. Put a kettle on to boil. Lightly butter 2 ramekins, coating the base and sides well so the eggs release easily and the cream does not stick.

2. 2

   Divide the double cream between the ramekins, then sprinkle in most of the Gruyere, reserving a small pinch for the top. Add a little of the thyme to each ramekin.

3. 3

   Crack 2 eggs into each ramekin. Season evenly with the salt and black pepper, then scatter over the remaining Gruyere. Try not to break the yolks for the classic presentation.

4. 4

   Set the ramekins in a small baking dish and pour in enough hot water from the kettle to come halfway up the sides. Bake for 8-10 minutes, until the whites are just set but the yolks still wobble slightly when nudged. For firmer yolks, bake 1-2 minutes longer.

5. 5

   Remove the ramekins carefully from the water bath and let them stand for 1 minute; this carryover heat finishes the whites gently. Sprinkle with the chopped chives and the remaining thyme, then serve immediately with toast or soldiers if you like.

Nutrition per serving

Notes

• •Use room-temperature eggs if possible; they bake more evenly and are less likely to need extra time.
• •A water bath keeps the texture tender and prevents the cream and eggs from overcooking at the edges.
• •If your ramekins are very wide and shallow, start checking at 7 minutes; if deep and narrow, they may need the full 10 minutes.
• •For extra richness, add 1 teaspoon more cream on top of each ramekin just before baking.

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