Oeuf En Cocotte Recipe

Preheat and butter

Preheat oven to 375°F (190°C). Place four 6-oz (about 180-200 ml) ramekins on a baking dish or roasting pan. Using half of the butter (about 1 tsp per ramekin total), liberally butter the inside of each ramekin so the egg won’t stick.

Crush the garlic clove and rub the inside of each buttered ramekin with the garlic for a faint aromatic base. Discard the garlic or save for another use.

If using spinach: heat a small skillet over medium heat, add a tiny pat of butter (or a drizzle of oil), add the baby spinach and wilt for 1–2 minutes until bright green and any moisture has evaporated. Season lightly with a pinch of salt and set aside. Use about 1–2 tablespoons cooked spinach per ramekin.

If using smoked salmon or ham: cut into small strips or dice and set aside. Plan on roughly 1⁄4 oz–1⁄2 oz per ramekin so the egg remains the star.

Finely snip the fresh chives and reserve half for folding into the cream and half for garnish.

Place the ramekins on the counter. Add about 1 tablespoon of heavy cream into the bottom of each ramekin (divide the 1/4 cup among four ramekins). The cream creates a silky custard around the yolk.

Sprinkle about 1/2 tablespoon grated Gruyère into each ramekin (divide 2 tbsp among four). If using fillings, place a small amount of wilted spinach and/or a bit of smoked salmon or ham on top of the cream so the egg sits on top of the fillings.

Crack one large egg into each ramekin. Try to keep the yolk intact and centered.

Season each egg with a light pinch of salt (about 1/8 tsp each) and a few grinds of black pepper. If you like a touch of heat, add a drop or small dash of hot sauce to each ramekin.

Dot the remaining butter (split the remaining 1 tsp among ramekins) around the edge of each egg and sprinkle the remaining chives over the top.

Bring a kettle of water to near-boil. Pour enough hot water into the baking dish to come about halfway up the sides of the ramekins (generally 1–1.5 inches / 2.5–4 cm).

Carefully transfer the baking dish with ramekins into the preheated oven. Bake for 10–14 minutes, checking for doneness: eggs are done when whites are set but the yolks are still soft and slightly wobbly. For very runny yolks aim for 10–11 minutes; for jammy yolks 12–14 minutes.

If the tops begin to brown too much, tent the baking dish loosely with foil for the remaining time.

Carefully remove the baking dish from the oven and lift the ramekins out of the water bath using tongs or oven mitts. Let rest 1 minute so they aren’t scalding hot.

Garnish each ramekin with the remaining snipped chives and an extra grind of black pepper. Serve immediately with a slice of crusty bread or toasted brioche for dipping.

Optional: Pass extra grated cheese, hot sauce, or a small green salad on the side.