Unsalted butter, for greasing the ramekins

¼ cup heavy cream or crème fraîche

6 large eggs

Sea salt

Freshly ground black pepper

Minced fresh chives, for serving


Preheat the oven to 400ºF. Butter 6 ramekins and divide the cream or crème fraîche among them. Add 1 of the eggs to each ramekin and place them into a roasting pan. Add enough hot water to the roasting pan to come half way up the sides of the ramekins and bake for 12 to 14 minutes, or until the desired doneness. Remove from the water bath and season to taste with salt and pepper. Top with plenty of chives and serve immediately.


Serves 6. This is a most simple, yet delicious version of Eggs en Cocotte. If you like, add bit of chopped ham, browned sausage, diced tomatoes, sautéed mushrooms, or cooked vegetables to the bottom of the ramekins. And feel free to top the eggs with a sprinkling of shredded cheese. You can cook 2 eggs per ramekin for big eaters. Serve with a baguette.