Oeufs en Cocotte: Classic French Baked Eggs

Ingredients

Chives

2 tablespoons, chopped

Salt

to taste

Black Pepper

to taste

Heavy Cream

4 tablespoons

Eggs

4, large

Butter

1 tablespoon, for greasing

Instructions

1. Preheat the oven to 375°F (190°C).
2. Lightly grease two ramekins with butter to prevent the eggs from sticking.
3. Crack two large eggs into each prepared ramekin. Drizzle each set of eggs with 2 tablespoons of heavy cream, ensuring an even distribution.
4. Season the eggs with salt and black pepper according to your preference.
5. Place the ramekins in a deep baking dish. Pour hot water into the baking dish until it reaches halfway up the sides of the ramekins, creating a water bath. This method helps the eggs cook evenly and maintains a tender texture.
6. Bake for 12-15 minutes, or until the egg whites are fully set but the yolks remain runny. Keep a close eye on the eggs in the final minutes to prevent overcooking.
7. Remove the ramekins from the oven carefully to avoid splashing the hot water. Let them cool for a minute.
8. Sprinkle the baked eggs with chopped chives for a pop of color and freshness. Serve immediately for the best taste and texture.