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Le Chaudron recipe
Œufs cocotte
Baked eggs in ramekins with ham and cream
⏱ 20 minServes 4Easy220 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
8very fresh eggs
200 g (7 oz)thick crème fraîche
100 g (3½ oz)French cooked ham
150 g (5 oz)grated Gruyère
60 g (2 oz)unsalted butter
100 g (3½ oz)country bread
1bunch of chives
1bunch of fresh chervil
1 pinchnutmeg
1 tspfleur de sel (flaky sea salt)
1 tspfreshly ground pepper
- 8 very fresh eggs
- 200 g (7 oz) thick crème fraîche
- 100 g (3½ oz) French cooked ham
- 150 g (5 oz) grated Gruyère
- 60 g (2 oz) unsalted butter
- 100 g (3½ oz) country bread
- 1 bunch of chives
- 1 bunch of fresh chervil
- 1 pinch nutmeg
- 1 tsp fleur de sel (flaky sea salt)
- 1 tsp freshly ground pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Preheat the oven to 180°C (350°F), conventional (no fan). Butter the 8 ceramic ramekins generously with soft butter so the eggs don't stick.
- Cut the ham into small, even 5 mm (¼ in) dice.
- Divide the diced ham among the buttered ramekins. Season very lightly with fleur de sel and generously with freshly ground pepper.
- Warm the crème fraîche in the small saucepan over low heat with a pinch of freshly grated nutmeg. DO NOT let it boil. Spoon 2 tbsp of the warm cream into each ramekin over the ham.
- GENTLY crack 1 VERY fresh egg into each ramekin, taking care not to break the yolk.
- Sprinkle generously with grated Gruyère for a golden top.
- Set up a water bath in the large baking dish: pour in hot water halfway up the ramekins. The water bath is ESSENTIAL for gentle, even cooking.
- Bake for exactly 10 minutes at 180°C (350°F), conventional. Timing is CRUCIAL: the white should be just set and the yolk still runny. Serve sprinkled with herbs, with toast.
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