Oven‑Baked French Eggs (Oeuf Cocotte)
Prep: 10min
|
Servings: 4
|
Cook: 15min
Soft butter‑coated eggs poached in a water bath and finished with fresh chives, salt, and pepper. Serve with crusty bread sticks for a simple yet elegant breakfast or brunch.
Ingredients
- soft butter
- 4 eggs
- 1 tbsp chopped chives
- Salt
- freshly ground pepper
Instructions
-
1.
Bring a large, shallow pot of water to a gentle boil, ensuring the water level is 2–3 cm below the rim.
-
2.
Butter four heat‑proof ramekins. Crack one egg into each ramekin and top with small butter pats. Sprinkle chopped chives over the eggs. Cover the ramekins with a lid or foil and place them in the boiling water to poach for 6–8 minutes, until the whites are set but yolks remain runny.
-
3.
Just before serving season the eggs with salt and pepper to taste and serve with toasted bread sticks.
- 4.
