Oeufs Cocotte

Oeufs Cocotte Recipe (Gluten Free, Vegetarian)

Ingredients (serve 4)

5g butter

100g cream

1 pinch grated nutmeg

4 free range eggs (kept at room temperature for 30 minutes before use)

40g grated Comté or Gruyère cheese*

freshly ground pepper

1. Preheat the oven to 200ºC (180ºC fan).

Line a baking dish with a small piece of baking paper. Grease 4 ramekins (about 9cm diameter and 4cm deep) with the butter and put them on the paper in the baking dish.

2. Put the cream and the pinch of grated nutmeg in a small saucepan over medium heat. Bring to the boil and then divide the liquid evenly between the ramekins.

3. Crack one egg into each ramekin. Put some grated cheese on top of each egg and a pinch of pepper.

Pour some lukewarm water into the baking dish half way up the height of the ramekins. Place the dish on the middle shelf of the oven and bake for 10 to 12 minutes. The egg yolks should still be slightly runny. If you prefer eggs done well, bake a little bit more one minute at a time (you shouldn't need more than 15 minutes).

Serve with buttered pieces of fresh baguette and your favourite brunch side dishes and meats.

* Comté and Gruyère are not suitable options for vegetarians but there are some lovely options of hard cheeses out there that are made with vegetable rennet.

Bon appétit!