Herbed Eggs en Cocotte

Name: Herbed Eggs en Cocotte
Prep time: 2 h 59 min
Cook time: 2 h 59 min
Yield: 1 serving
Ingredients: 1. Coat each of 4; 2. Break 1 egg into each prepared ramekin. Sprinkle eggs evenly with pepper and salt. Drizzle 1 teaspoon half and half over each egg; 3. Spoon 1 tablespoon bacon on one side of each yolk and ½ teaspoon of fresh herbs on the other side. Place ramekins in a baking pan and add hot water to pan to a depth ¾ of the height of the ramekins; 4. Bake at 350° for 18-22 minutes or until eggs are set and the consistency of your liking - if you like your yolks a little firmer

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Prep Time
2 hrs 59 mins
Cook Time
2 hrs 59 mins

Herbed Eggs en Cocotte

Brielle Kelley

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cooking spray or butter 4 large eggs freshly ground black pepper kosher salt 4 teaspoons half and half ¼ cup cooked crumbled bacon, ham, Italian sausage, pancetta, etc 1 teaspoon finely chopped fresh rosemary 1 teaspoon finely chopped fresh basil (feel free to substitute other herbs)

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Ingredients

1. Coat each of 4 6-ounce ramekins or custard cups with cooking spray or butter.
2. Break 1 egg into each prepared ramekin. Sprinkle eggs evenly with pepper and salt. Drizzle 1 teaspoon half and half over each egg.
3. Spoon 1 tablespoon bacon on one side of each yolk and ½ teaspoon of fresh herbs on the other side. Place ramekins in a baking pan and add hot water to pan to a depth ¾ of the height of the ramekins.
4. Bake at 350° for 18-22 minutes or until eggs are set and the consistency of your liking - if you like your yolks a little firmer leave them bake for the full time. Also every oven is a bit different so check the eggs after 18 minutes.