Easter Eggs en Cocotte (Printable)

Creamy baked eggs in individual ramekins with herbs and Parmesan, ready in 25 minutes for brunch or light supper.

# What You 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

# Directions:

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.
04 - Sprinkle half of the herbs and a little parmesan over the cream in each ramekin.
05 - Carefully crack 2 eggs into each ramekin, keeping yolks intact.
06 - Add a pinch of salt and pepper, then top with remaining herbs and parmesan. Dot each with a small piece of butter.
07 - Place ramekins in a deep baking dish. Pour hot water into the dish until it reaches halfway up the sides of the ramekins.
08 - Bake for 12–15 minutes, or until egg whites are just set and yolks are still soft (add 2–3 minutes for firmer yolks).
09 - Remove ramekins from the water bath. Let stand 2 minutes before serving. Garnish with extra herbs if desired.

# Expert Advice:

01 -
  • Making these eggs feels secretive and celebratory all at once: the custard hides everything until you dig in.
  • Even on the sleepiest mornings, this ‘fancy’ breakfast comes together in one bowl and makes everyone feel pampered.
02 -
  • If you skip greasing the ramekins well, expect a stubborn, stuck-on mess—you’ll never get a clean spoonful.
  • I learned not to overbake: the eggs go from luxuriously runny to rubbery in a blink, so trust a gentle jiggle when checking doneness.
03 -
  • Use room temperature eggs for the creamiest results—the difference in texture is worth the extra 10 minutes on the counter.
  • Sprinkle herbs between seasoning layers for flavor that weaves all through each bite, not just the top.
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