Eggs en Cocotte

A classic French dish consisting of eggs baked in a creamy sauce, served in individual ramekins. The dish is versatile and can be customized with a variety of toppings and flavorings.

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INGREDIENTS

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INSTRUCTIONS

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Grease four 4-ounce ramekins with butter or cooking spray. Add any sauteed vegetables such as mushrooms, spinach, or zucchini.

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Crack one egg into each ramekin.

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Pour 1 tablespoon of heavy cream over each egg.

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Eggs en Cocotte

A classic French dish consisting of eggs baked in a creamy sauce, served in individual ramekins. The dish is versatile and can be customized with a variety of toppings and flavorings.

INGREDIENTS

• Large eggs • Heavy cream • Salt • Pepper Optional toppings: • Grated cheese • Sautéed mushrooms • Chopped herbs (such as chives or parsley)

INSTRUCTIONS

Preheat the oven to 375°F.

Grease four 4-ounce ramekins with butter or cooking spray. Add any sauteed vegetables such as mushrooms, spinach, or zucchini.

Crack one egg into each ramekin.

Pour 1 tablespoon of heavy cream over each egg.

For more recipes, visit Yummy Mummy Kitchen!

To get the full recipe, click here!

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