Eggs en Cocotte with Cream, Garlic & Thyme

February 11, 2013


Serves: 2

Ingredients

  • 3/4 cup 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)

Directions

  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.

More Great Recipes:
French|Clove|Garlic|Egg|Nutmeg|Thyme|Milk/Cream|Entree

Reviews (7) Questions (0)

7 Reviews

Aimee S. April 26, 2016
I cook my eggs like this regularly. I have seen them called Shired eggs, Baked eggs, en cocotte, and Julia Childs called them all three... :) but there were minor differences in each type... <br />I love them... :)
 
Heather January 8, 2015
Perfect. Delicate. Rich, but not too. A day would have a hard time going wrong after this beginning.
 
Mamazz February 18, 2013
I do not have a cocotte but I am looking to get one- what size do you recommend?
 
Aimee S. April 26, 2016
cocotte is another name for the ramekins that the eggs are cooked in. I know that this question was over two years old, and your question was probably already answered, but if anyone else comes along and reads it and has the same question, it is good to have the answer there for them to see. :)<br />
 
Katie H. February 18, 2013
I always bake mine in a water bath. Maybe I'll try without next time.
 
Ondine V. February 17, 2013
The butter is added in the cream or it goes on the toast?
 
Author Comment
Mimi T. February 18, 2013
The butter is added in the cream, just before putting the cocotte in the oven. Enjoy! Mimi