The French cooking method of baking eggs in a water bath is called “oeufs cocotte.” Although there are various options, the ham and cheese version is one of the simplest. The egg yolks are best served warm with toast or bread strips for dipping.
| Prep Time: | 10 mins |
| Cook Time: | 15 mins |
| Total Time: | 25 mins |
| Servings: | 2 |
Ingredients
- 1 tablespoon olive oil, or to taste
- ½ cup finely chopped ham
- 2 tablespoons grated Gruyere cheese
- ½ cup heavy whipping cream
- salt and ground black pepper to taste
- 2 large eggs
- ¼ teaspoon chopped fresh chives
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Grease a small, lidded casserole dish with olive oil. Boil water in a kettle and set aside.
- Spread ham in the bottom of the prepared casserole dish. Sprinkle with 1 tablespoon Gruyère cheese. Pour in cream and season with black pepper. Crack eggs on top, one at a time, making sure yolks remain intact. Sprinkle with remaining 1 tablespoon Gruyère cheese and chives. Season with salt and black pepper.
- Cover the casserole dish and place it into a roasting pan. Pour enough boiled water into the roasting pan so it reaches about halfway up the sides of the casserole dish.
- Bake in the preheated oven for 9 minutes. Uncover and continue baking until whites are just set and yolks are still runny, 3 to 6 more minutes.
- To prevent broken yolks, crack eggs into a glass or cup first, then gently slide them into the casserole dish.
- You can use Comté cheese instead of Gruyère.
Reviews
Simple to follow and tasty, customization options are endless. However, way off on bake time. The eggs were completely raw when I followed the instructions exactly. Perhaps if you use a wider, shallower pan this would work but for my mini crocks I had to bake for 30+ mins.
Never heard of this before. Like others, I used slightly cooked bacon and butter, plus half & half and white cheddar, which is what I had. Turned out fantastic! Will definitely make it again, maybe not every day but when I fancy a special dish
I followed the recipe but also added a light layer of marinara sauce in the bottom and some frozen (thawed) spinach. Need to use MUCH less cream as others had suggested or it remains soupy. Mozzarella is ok, but gruyere in fantastic. Top with parmesan. After uncovering, I cooked another 8 minutes. To make it a bit crispy on top, I put it under the broiler for 1 minute.
I added little bay shrimp and some mushrooms. Very tasty..
Followed the recipe, although I did have to cook it a bit longer than indicated to get the whites to firm up. Came out great, and my girlfriend (who had requested them as she had them in the past and loved them) said they were perfect. I do plan to make them again, and may experiment with different things beyond ham or bacon.
I haven’t made this yet but when I was in France for 5 months the person I was staying with made this on a regular basis . I couldn’t get it out of my mind because it’s soooo delicious! He used thick cut bacon and so will I.
Very rich and delicious recipe. The first tie I took it off the oven the eggs were still raw so I had to put it back for a little longer. Other than that it was really yummy specially to dip the toasted bread in the cream. Recommend making it!
Fantastic recipe. Restaurant Le Coupe Chou in Paris Inspired
So easy to make! I used bacon (instead of ham) only because it’s all I had on hand. But I stuck with the Gruyure as the recipe specifies, and I thought these eggs were excellent. There are many possibilities with this recipe by switching up the chives with regional herbs that pair well with a specific regional cheese. I’m sure all would be equally as good as this original recipe. Thanks, chatoune.
This was the first thing I made in my new cocotte! It was easy and delicious. Good for a beginner like me! I took it to a family gathering and served it with Hawaiian rolls. It was a hit!
I don’t make it exactly like this (I omit the ham & gruyere but add oil-cured olives & a fresh tarragon sprig, then top with Parmagiano-Reggiano under Panko crumbs, also substituting butter for the olive oil), but it’s my daily breakfast & I recommend it to all.
I have made several types of baked eggs and could not believe I had not made this one yet! I made it as is bu with prosciutto as that was what I had on hand. All I can say is that is fabulous and will make it again! It is perfect for any time of the day and don’t be fooled these are filling! Don’t be tempted to add any more of the ingredients than it calls for especially the eggs!
I thought this was delicious! I cooked a little too long and the yolk wasn’t runny. Next time I would shorten the time after removing the lid.