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Le Chaudron recipe

Œuf cocotte foie gras

Baked eggs with foie gras and cream

⏱ 20 minServes 4Easy320 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients4 servings

  • 8very fresh eggs
  • 200 g (7 oz)mi-cuit foie gras
  • 200 ml (¾ cup)thick crème fraîche
  • 60 g (2 oz)unsalted butter
  • 100 g (3½ oz)country bread
  • 3 sprigsfresh chervil
  • 3 sprigschives
  • 1 pinchnutmeg
  • 1 tspfleur de sel (flaky sea salt)
  • 1 tspfreshly ground pepper
  • 8 very fresh eggs
  • 200 g (7 oz) mi-cuit foie gras
  • 200 ml (¾ cup) thick crème fraîche
  • 60 g (2 oz) unsalted butter
  • 100 g (3½ oz) country bread
  • 3 sprigs fresh chervil
  • 3 sprigs chives
  • 1 pinch nutmeg
  • 1 tsp fleur de sel (flaky sea salt)
  • 1 tsp freshly ground pepper
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

8 ceramic ramekins1 large baking dish (for the water bath)1 small saucepan1 sharp knife1 ovenBlack peppercornsCocotte

03 — Method

  1. Preheat the oven to 180 °C (350 °F), conventional. Butter the 8 ramekins generously so the eggs don’t stick.
  2. Cut the foie gras into 8 slices 1 cm (⅜ in) thick so it softens without melting away.
  3. Put a slice of foie gras in each ramekin. Salt very lightly (it’s already seasoned) and add plenty of pepper.
  4. Warm the crème fraîche with the nutmeg in the small saucepan over low heat — DON’T let it boil. Spoon 2 tbsp over the foie gras in each ramekin.
  5. CAREFULLY crack 1 egg into each ramekin without breaking the yolk.
  6. Set the ramekins in the large baking dish and add hot water halfway up their sides — the water bath is ABSOLUTELY essential for gentle, even cooking.
  7. Bake for exactly 8 minutes at 180 °C (350 °F) — ABSOLUTELY crucial for just-set whites and runny yolks.
  8. Toast the bread or fry it in a little butter and cut into soldiers. Serve the eggs piping hot, sprinkled with chervil and chives, with the toast for dipping.

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