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:
Preheat the oven to 350 °F.
Meanwhile, roll out the puff pastry on a lightly floured surface and use cookie cutters to cut out the crackers.
Place the crackers on a lined baking sheet and bake for 10-12 minutes or until golden brown.
Meanwhile, cook 1 cup green peas in salted boiling water for 5 minutes, then drain well.
Evenly divide ¾ cup heavy cream between 4 ramekins. Add green peas and a pinch each of salt and freshly ground black pepper.
Crack an egg into each ramekin. Be careful not to break the yolks.
Place the ramekins into a baking pan. Transfer to the middle rack of the oven and carefully pour boiling water into the pan to come halfway up the sides of the ramekins. Bake for 8-10 minutes until the whites are set and the yolks are runny.
Sprinkle with parsley leaves and serve with crackers.
Give this Eggs en Cocotte recipe a try - it’s such an easy and elegant way to serve eggs. And if you try this recipe, let us know! Leave a comment, and please don’t forget to tag a photo #cookmerecipes on Instagram.
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