Cocotte Eggs with Reblochon and Cumin

Ingredients:

• 4 eggs
• 100g Reblochon cheese, grated
• 1/2 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp butter
• 2 tbsp heavy cream

Directions:

1. Preheat oven to 375°F (190°C).
2. Butter four 4-ounce cocotte dishes.
3. Crack one egg in each cocotte and sprinkle with salt, black pepper, and cumin.
4. Drizzle 1/2 tbsp of heavy cream over each egg.
5. Divide the grated Reblochon cheese equally among the four dishes.
6. Top each cocotte with 1/4 tbsp butter.
7. Bake for 12-15 minutes or until eggs are set and cheese is melted and golden.
8. Garnish with fresh herbs if desired and serve immediately.

Verdict:

This dish is a delicious and indulgent breakfast treat. The cumin adds a unique and unexpected flavor to the classic egg and cheese combination. The cocotte dishes make for a beautiful presentation and are perfect for serving guests.

Serving Suggestions:

Serve with crusty bread or a side salad for a complete breakfast meal. This dish also pairs well with a glass of orange juice or a cup of coffee.