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Eggs Cocotte is a classic French dish that perfectly blends elegance with simplicity, making it a coveted choice for breakfast, brunch, or even a light dinner. The term "cocotte" refers to the small ramekins used to prepare this dish, which are often baked in a water bath to ensure a gentle cooking process. The result is a creamy, custard-like texture that envelops the eggs, creating a dish that is both visually appealing and indulgently delicious.

Eggs Cocotte

Elevate your breakfast game with this creamy and indulgent Eggs Cocotte Delight! This classic French dish features eggs baked to perfection in ramekins, enveloped in heavy cream and your choice of flavorful ingredients. From fresh vegetables and gourmet cheeses to herbs, the customization possibilities are endless. Perfect for brunch or a cozy dinner, this recipe promises a rich, custard-like texture that will impress your guests. Enjoy this elegant yet simple recipe today! #EggsCocotte #BreakfastRecipe #BrunchIdeas #FrenchCuisine #GourmetCooking #ComfortFood #Foodie
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Ingredients
  

4 large eggs

1/2 cup heavy cream

1/4 cup grated Gruyère cheese (or your choice of cheese)

1/4 cup cooked spinach, finely chopped (or any vegetable of your choice)

2 tablespoons fresh chives, chopped

Salt and freshly ground black pepper, to taste

4 teaspoons butter (for greasing the ramekins)

Optional: Crusty bread, for serving

Instructions
 

Preheat your oven to 375°F (190°C).

    Grease four ramekins with the butter, making sure to cover the bottoms and sides well.

      Evenly divide the cooked spinach (or chosen vegetables) among the ramekins, placing them at the bottom.

        Crack one egg gently into each ramekin, being careful not to break the yolk.

          Pour the heavy cream equally over the eggs, allowing it to pool around the yolk.

            Season with salt and freshly ground black pepper to taste.

              Sprinkle the grated Gruyère cheese and chopped chives evenly over each egg.

                Place the ramekins in a baking dish and carefully add boiling water to the dish until it reaches halfway up the sides of the ramekins, creating a water bath.

                  Bake in the preheated oven for about 15-20 minutes, or until the egg whites are set but the yolks remain slightly runny.

                    Carefully remove the ramekins from the water bath, let cool slightly, and serve with crusty bread for dipping.

                      Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4