Easter Eggs en Cocotte (Printable)

Silky herb-parmesan custard baked with eggs in ramekins; tender whites and soft yolks for brunch or light supper.

# Components:

→ Dairy

01 - 4 tablespoons unsalted butter (for greasing and dotting)
02 - 1/2 cup heavy cream
03 - 1/4 cup grated Parmesan cheese

→ Eggs

04 - 8 large eggs

→ Herbs & Seasonings

05 - 2 tablespoons chopped fresh chives
06 - 2 tablespoons chopped fresh parsley
07 - 1/2 teaspoon fresh thyme leaves
08 - Salt, to taste
09 - Freshly ground black pepper, to taste

→ Optional garnish

10 - Extra chives or parsley, finely chopped

# Method:

01 - Preheat the oven to 375°F. Bring a kettle or saucepan of water to a boil for the water bath.
02 - Grease four 6-ounce ramekins thoroughly with butter so the custard does not stick.
03 - Pour 2 tablespoons heavy cream into the bottom of each prepared ramekin.
04 - Evenly sprinkle half of the chopped chives, parsley and a small amount of Parmesan over the cream in each ramekin.
05 - Crack two eggs into each ramekin, taking care to keep the yolks intact.
06 - Season each ramekin with a pinch of salt and pepper, top with the remaining herbs and Parmesan, and dot each with a small piece of butter.
07 - Arrange the ramekins in a deep baking dish and carefully pour the hot water into the dish until it reaches about halfway up the sides of the ramekins.
08 - Bake for 12–15 minutes, or until the whites are just set and yolks remain soft; add 2–3 minutes for firmer yolks.
09 - Remove the ramekins from the water bath and let them rest for 2 minutes before serving. Garnish with additional chopped herbs as desired.

# Expert Advice:

01 -
  • It's the kind of brunch dish that impresses with little effort, yet feels like a secret tradition.
  • The balance of creamy custard and herby brightness is irresistible for guests and perfectly cozy for solo mornings.
02 -
  • I once let the water bath get too low, and the bottom eggs overcooked—always top up with boiling water halfway if you spot it evaporating.
  • Letting the eggs sit for a couple of minutes after baking makes a surprising difference: the whites firm up perfectly without turning rubbery.
03 -
  • Place a paper towel at the bottom of your baking dish before adding the ramekins—it helps keep them from sliding around when pouring water in.
  • Grating your parmesan fresh just before baking unleashes the best aroma and melt.
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