- 4 Large eggs
- 1 cup Green peas
- 8 leaves Parsley
- ¾ cup Heavy cream
- 4 oz Frozen puff pastrythawed
- Saltto taste
- Black pepperfreshly ground, to taste
Eggs en Cocotte
Eggs en Cocotte, or in other words, baked egg recipe – is another tasty way to serve eggs for Easter. This traditional French recipe is healthy, delicious, and fancy enough to serve at Easter brunch. My family loves eggs, especially with a runny yolk. And this recipe always hits the spot!
The key to getting eggs that are barely soft with gooey yolks is to cook them in a hot water bath. This gentle method of cooking ensures the creamy, almost pudding-like texture and rich, savory flavor. I like to serve these eggs with puff pastry crackers. I often bake these crackers a day or evening before to shorten the cooking time of the dish in the morning. To give these crackers a festive look, I use Easter-themed cookie cutters. Enjoy!
To make the Eggs en Cocotte, you will need the following ingredients:
Steps to make Eggs en Cocotte
Preheat the oven to 350 °F.
Cut out crackers
Cook green peas