Oeufs En Cocotte – No Fooling

It may be April Fools Day but we aren’t fooling around when we tell you that cooking eggs this way makes a delicious dish that is perfect for breakfast, lunch, dinner or even a late night supper to celebrate your birthday!  Happy Birthday, dear Hilary!Oeufs en cocotte is French for eggs in ramekins.  Actually, more accurately, these are eggs baked in cream.  That is the basic recipe and to that you can add all sorts of herbs, cheeses, or even bits of sausage or bacon.  The additions are entirely up to you and you can be as simple or creative as you choose.  Just add a piece of butter toast and you’ll have a lovely meal…one that will make at least the dining in your life feel very abundant 🙂

Eggs Baked In Cream
Preheat oven to 375 degrees

For each serving you will need:
2 tablespoons of cream
2 eggs
1 tablespoon of butter
salt and pepper
herbs (your choice, but we used fresh thyme and chives)
cheese (cheddar and parmesan or any cheese of your choice)
sausage cooked and crumbled

Butter a ramekin dish liberally and add about 1 tablespoon of sausage and 2 tablespoons of cream.  Place ramekin in hot oven to warm cream  while you grate the cheese and break the eggs, making sure you don’t break the yolks.

Remove ramekin from oven and add eggs along with a dash of salt and pepper.  Top with cheese and herbs and return to oven.  Bake for 10 minutes then rotate ramekin.  Continue cooking for another 5 minutes.  Remove from oven and serve with buttered toast points.  Break yolk with your toast and enjoy!