Eggs Cocotte Parsley-Mimolette Recipe

Ingredients:

• 4 eggs
• 1/2 cup heavy cream
• 1/2 cup mimolette cheese, grated
• 2 tablespoons parsley, chopped
• Salt and black pepper to taste
• Butter for greasing ramekins

Instructions:

1. Preheat the oven to 350°F / 180°C.
2. Butter four individual ramekins or oven-safe dishes.
3. Divide the chopped parsley among the ramekins.
4. Crack an egg into each ramekin.
5. Season with salt and pepper to taste.
6. Pour 2 tablespoons of heavy cream into each ramekin.
7. Sprinkle grated mimolette cheese over the top.
8. Place the ramekins on a baking sheet.
9. Bake for about 15 to 20 minutes until the eggs are set but still slightly runny.
10. Remove from oven and let cool for a minute or two.
11. Serve immediately with crusty bread, bacon, or roasted potatoes.

Verdict:

These eggs cocotte are deliciously creamy with a touch of sharpness from the mimolette cheese. The parsley adds a fresh herbal note to the dish. It’s a simple, yet elegant breakfast or brunch item that is sure to impress your guests.

Serving Suggestions:

You can serve these eggs cocotte with crusty bread, bacon, or roasted potatoes for a hearty breakfast or brunch. You can also serve them with a side salad for a light lunch or dinner.