Eggs en Cocotte with Cream, Garlic & Thyme

By • February 11, 2013 • 4 Comments



Serves 2

  • 3/4 cups cream (200 ml)
  • 4 eggs
  • A sprig of fresh thyme
  • 1 clove garlic
  • 1/2 teaspoon grated or ground nutmeg
  • 1 tablespoon salted butter
  • Coarse salt and black pepper
  • A few slices of toasted baguette bread (or any bread you like)
  1. Preheat oven to 180°C/ 350°F.
  2. In a saucepan, bring the cream to a soft boil, simmer for 5 minutes. Add salt, pepper, nutmeg and mix well. Set aside.
  3. Rub garlic in the base of the cocotte (keep remaining garlic for the bread). Pour the hot cream in the cocotte, and break the eggs one by one into the cream. Place a sprig of thyme, add black pepper and cook uncovered in a preheated oven for approximately 8 minutes. The eggs should not be overcooked and slightly runny.
  4. Rub toasted baguette bread with the remaining garlic clove. Serve with eggs immediately.
Jump to Comments (4)

Comments (4) Questions (0)

Default-small
Default-small
Default-small

over 1 year ago Mamazz

I do not have a cocotte but I am looking to get one- what size do you recommend?

Me

over 1 year ago Katie Hudson

I always bake mine in a water bath. Maybe I'll try without next time.

Open-uri20130217-20711-xnq76-0

over 1 year ago Ondine Vierra

The butter is added in the cream or it goes on the toast?

Default-small

over 1 year ago Mimi Thorisson

The butter is added in the cream, just before putting the cocotte in the oven. Enjoy! Mimi