Oeufs Cocotte (Baked Eggs)
Oeufs cocotte are French baked eggs cooked in cream with ham and cheese. You can make them in individual ramekins or a casserole dish, then bake in a water bath in the oven. Simply delicious served hot with toast or strips of bread to dip in the runny egg yolks.
olive oil, or to taste
1
tablespoon
finely chopped ham
½
cup
grated Gruyère cheese
2
tablespoons
heavy whipping cream
½
cup
salt and ground black pepper to taste
eggs
2
large
chopped fresh chives
¼
teaspoon
 Preheat the oven to 375 degrees F (190 degrees C). Grease a small, lidded casserole dish with olive oil. Boil water in a kettle and set aside.
  Arrange ham in the bottom of the prepared casserole dish. Sprinkle with 1 tablespoon Gruyère cheese. Pour in cream and season with black pepper. Crack eggs on top, one at a time, making sure yolks remain intact. Sprinkle with remaining 1 tablespoon Gruyère cheese and chives. Season with salt and black pepper.
  Cover the casserole dish and place it into a roasting pan. Pour enough boiled water into the roasting pan so it reaches about halfway up the sides of the casserole dish.
  Bake in the preheated oven for 9 minutes. Uncover and continue baking until whites are just set and yolks are still runny, 3 to 6 more minutes.
