Easter Eggs en Cocotte (Print Version)

Baked eggs in creamy herbed custard with parmesan and chives—ready in 25 minutes for brunch or light supper.

# What You’ll Need:

→ Dairy

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

→ Eggs

04 - 8 large eggs

→ Herbs & Seasonings

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

→ Optional Garnish

09 - Extra chives or parsley, finely chopped

# How-To Steps:

01 - Preheat your oven to 375°F (190°C). Place a kettle of water on to boil.
02 - Grease 4 ramekins (6-ounce/175 ml capacity) with butter.
03 - Pour 2 tablespoons of cream into the bottom of each ramekin. Sprinkle half of the herbs and a little parmesan over the cream in each ramekin.
04 - Carefully crack 2 eggs into each ramekin, keeping yolks intact.
05 - Add a pinch of salt and pepper, then top with remaining herbs and parmesan. Dot each with a small piece of butter.
06 - Place ramekins in a deep baking dish. Pour hot water into the dish until it reaches halfway up the sides of the ramekins.
07 - Bake for 12–15 minutes, or until egg whites are just set and yolks are still soft (add 2–3 minutes for firmer yolks).
08 - Remove ramekins from the water bath. Let stand 2 minutes before serving. Garnish with extra herbs if desired.

# Expert Hints:

01 -
  • The velvety texture and herbed cream make every spoonful feel like a treat shared only with close friends.
  • You can prep the ramekins ahead for stress-free hosting on special mornings.
02 -
  • Don’t skip the water bath—a dry oven can turn these silky eggs rubbery before you know it.
  • Stirring the cream and herbs together ensures every bite captures both creaminess and herby brightness.
03 -
  • Poorly greased ramekins stick—don’t be stingy with the butter.
  • The gentler you slide the eggs in, the more beautiful your final dish will look.
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