Eggs en Cocotte with Ham and Gruyere
If you’re looking to elevate your brunch game, our Eggs en Cocotte with Ham and Gruyere recipe is a must-try. This dish is a perfect blend of creamy, cheesy, and savory flavors. Serve it with crusty bread or toast for an irresistible, comforting meal. Let’s dive into the recipe!
Ingredients
8 Oakdell eggs
1/4 cup heavy cream
1/2 cup grated Gruyere cheese
1 package Boursin cheese
4 slices of ham, diced
Salt and pepper, to taste
Fresh chives, chopped (for garnish)
Instructions
1
Preheat and Prepare: Set your oven to 375°F (190°C) and lightly grease four ramekins with butter or cooking spray.
2
Fill the Ramekins: Evenly distribute the diced ham and about 4 tablespoon of Boursin cheese (1 tbsp per ramekin) among the ramekins.
3
Add the Eggs: Crack two Oakdell eggs into each ramekin, taking care not to break the yolks.
4
Add Cream and Season: Pour 1 tablespoon of heavy cream over the eggs, and season with salt and pepper to taste.
5
Add Cheese: Sprinkle the grated Gruyere cheese on top of the eggs.
6
Create a Water Bath: Place the ramekins in a baking dish and add hot water to reach halfway up the sides of the ramekins. This will help cook the eggs gently and evenly.
7
Bake and Serve: Bake for 12-15 minutes, or until the egg whites are set but the yolks remain runny. Remove from the oven and let the ramekins cool slightly. Garnish with chopped chives and serve with crusty bread or toast for dipping.
Tags:
#BreakfastRecipe#brunch#brunchrecipe#ComfortFood#easybrunchrecipe#eggdish#eggsencocotte#frenchcuisine#gourmetbrunch#hamandgruyere#MothersDay#MothersDayBrunchIdeaChefBryanCookingwithchefbryanOakdellEggFarms
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