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Eggs En Cocotte

Baked Eggs
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Prep Time:20 minutes
Cook Time:9 minutes
Course: Bread, Breakfast
Cuisine: French
Keyword: Baked Eggs, Eggs
Servings: 2

Ingredients

Baked Eggs

  • 4 eggs
  • 4-5 button mushrooms, sliced
  • 6 cherry tomatoes, halved
  • 4 tbsp heavy cream
  • Cheese (Gruyere, Comté or Goat’s cheese, I used Feta), crumbled
  • Butter
  • Salt and pepper

Toppings

  • 4 tbsp butter
  • 1 tbsp smoked paprika
  • Parsley
  • Bread (I used Ciabatta), toasted

Instructions

  • Preheat oven to 180C / 350F.
  • In a pan over medium heat, sauté the mushrooms and tomatoes until cooked.
  • Butter the ramekins and divide the mushroom/tomato mixture evenly into each ramekin. Crack in 2 eggs each, divide the cream between the 2 ramekins and add as much as your heart can take.
  • Cover the ramekins and bake in a water bath for 12-15 minutes, depending on how cooked you like your eggs.
  • While the eggs are cooking, prepare the paprika butter sauce by combining butter and paprika in a pan and toast until fragrant.
  • To serve, uncover the eggs, drizzle with butter sauce and top with parsley and salt. Serve with toasted bread slices.