Classic Cocotte Egg Recipe

Ingredients:

• 4 eggs
• 1/4 cup heavy cream
• Salt and pepper to taste
• 1 tablespoon butter
• 4 ramekins

Instructions:

1. Preheat oven to 350°F/180°C.
2. Butter each ramekin with a little bit of butter.
3. In a bowl, whisk together eggs and heavy cream until combined. Season with salt and pepper.
4. Pour the egg mixture into each ramekin until about 3/4 full.
5. Place the ramekins in a baking dish and fill the dish with enough water to come halfway up the sides of the ramekins.
6. Bake for about 20-25 minutes, or until the eggs are set.
7. Remove from the oven, let cool for a few minutes, then serve.

Verdict:

This classic cocotte egg is a delicious and elegant dish that is perfect for brunch or a special breakfast. The cream adds richness and creaminess to the eggs, while the butter adds extra flavor. Best of all, this dish is easy to make and can be served right out of the ramekins for an impressive presentation.

Serving suggestions:

This classic cocotte egg can be served with toast or crusty bread for dipping into the runny yolk. You can also sprinkle chopped herbs or grated cheese on top for extra flavor. Serve with a side of fresh fruit or a simple green salad to balance out the richness of the eggs.