Easter Eggs en Cocotte (Print Version)

Creamy, herbed baked eggs in ramekins with parmesan and chives — an elegant, simple brunch or light supper for four.

# What You'll Need:

→ Dairy

01 - 4 tablespoons unsalted butter (for greasing and dotting)
02 - 1/2 cup heavy cream
03 - 1/4 cup finely grated Parmesan cheese

→ Eggs

04 - 8 large eggs

→ Herbs & Seasonings

05 - 2 tablespoons finely chopped fresh chives
06 - 2 tablespoons finely chopped fresh parsley
07 - 1/2 teaspoon fresh thyme leaves
08 - Salt and freshly ground black pepper, to taste

→ Optional Garnish

09 - Extra chopped chives or parsley, for garnish (optional)

# How to Make It:

01 - Preheat oven to 375°F. Bring a kettle or saucepan of water to a boil for the bain-marie.
02 - Generously butter four 6‑oz ramekins, coating bases and sides to prevent sticking.
03 - Divide the heavy cream evenly, pouring 2 tablespoons into the base of each ramekin. Sprinkle half of the chopped chives, parsley and a light dusting of Parmesan over the cream.
04 - Carefully crack two eggs into each ramekin, keeping the yolks intact and distributing eggs evenly.
05 - Season each portion with a pinch of salt and freshly ground pepper, scatter the remaining herbs and remaining Parmesan, then dot each dish with small pieces of butter.
06 - Place the filled ramekins in a deep baking dish and pour the just-boiled water into the dish until it reaches halfway up the sides of the ramekins.
07 - Bake at 375°F for 12–15 minutes, until whites are just set and yolks remain soft; extend by 2–3 minutes for firmer yolks.
08 - Remove ramekins from the water bath and transfer to a heatproof surface; allow to rest 2 minutes to settle.
09 - Top with additional chopped chives or parsley if desired and serve warm with toasted brioche or crusty bread for dipping.

# Additional Tips::

01 -
  • The creamy eggs and herby custard are like a gift for slow mornings—everyone will think you worked harder than you did.
  • I keep coming back to it because it’s completely adaptable—perfect for fancier brunches or just when you want to use leftover fresh herbs.
02 -
  • If you overbake even by a minute, the yolks go from luscious to chalky before you realize it.
  • Letting the ramekins rest for a minute outside the oven stops the cooking perfectly and prevents burns from overeager eaters (learned the hard way one busy brunch).
03 -
  • Always crack eggs into a small bowl before sliding into the ramekin in case of shells—you’ll thank yourself later.
  • Use a tea towel in the baking pan under the ramekins to prevent sliding and cushion sudden taps.
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