Shirred Eggs Oeufs En Cocotte Recipes

Steps:

• ADDITIONAL EQUIPMENT A oven-proof pan for the bain-marie (water bath). Two ramekins or other heat-proof dishes.
• Gather your ingredients.
• Place a rack in the middle position, and preheat the oven to 370f (184c).
• Add a pan to the oven large enough to hold the ramekins, and then fill with steaming water.
• Chefs Note: The pan should hold enough water to go in approximately halfway up the sides of the ramekins.
• Divide the butter between the two ramekins, and thoroughly coat the bottom and sides.
• Add 1 tablespoon of the cream to each one of the ramekins, and swirl to coat the bottom.
• Place the ramekins into the water bath.
• Chef's Tip: Wait about five minutes, until the cream gets hot.
• Break an egg into each one of the ramekins.
• Divide the cheese in half, and sprinkle each one with the cheese.
• Add a dash of salt and/or pepper, to taste.
• Bake for 7 to 10 minutes.
• Chefs Note: the whites should be set but the yellow still a bit runny.
• Serve immediately with some thinly sliced toast. Enjoy.
• Keep the faith, and keep cooking.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Boil water in a kettle.
• Grease a small lidded casserole dish with olive oil. Distribute diced ham over the bottom and sprinkle with 1 tablespoon Gruyere cheese. Pour cream on top and season with a little pepper.
• Crack eggs into the casserole dish one at a time, making sure egg yolks remain intact. Sprinkle with remaining 1 tablespoon Gruyere cheese and fresh chives. Season with salt and pepper. Cover casserole dish and place into a roasting pan. Pour in enough boiling water so it reaches about halfway up the casserole dish.
• Bake in the preheated oven for 9 minutes with the lid on. Uncover and continue baking until the egg whites are just set but the yolks are still runny, 3 to 6 additional minutes.