Baking Eggs en Cocotte

Preparation info
    • Difficulty


Appears in

By Anne Willan

Published 1989

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Ramekins come in sizes to hold one or two eggs, depending on the desired size of the serving portion.

  1. Butter the ramekins, sprinkle with salt and pepper and add any flavorings. Break in the eggs. Add a tablespoon of cream and cover the eggs loosely with foil if you like. Set the ramekins in a water bath and bring to a boil on top of the stove.