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Eggs in Pots (Oeufs en Cocotte)

A simple French dish of eggs baked in ramekins with seasoned crème fraîche and fresh dill.

EasyVegetarianFrenchBreakfastEggs

Estimated Nutrition

Per Serving Total
Calories 229.6 kcals 918.4 kcals
Carbohydrates 1.7 grams 6.8 grams
Fat 21.2 grams 84.6 grams
Protein 8.6 grams 34.2 grams
Cook Time
15 mins
Produces
4 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

Dairy
150
g
Crème Fraîche
4
piece
Eggs
Free-range
NutsSeeds
1
pinch
Salt
To taste
1
pinch
Black Pepper
Freshly ground
1
pinch
Nutmeg
1
handful
Dill
Chopped
4
sprig
Dill
For garnish
Seafood
4
tsp
Red Lumpfish Roe
For garnish

Steps

  • Preheat the oven to 180°C.
  • Season the crème fraîche with salt, pepper, and nutmeg.
  • Place 15ml of crème fraîche and some dill in a ramekin.
  • Crack an egg on top, add another 15ml of crème fraîche, and season again.
  • Place ramekins in a dish with halfway-high lukewarm water.
  • Bake for 15 minutes until the yolks are set.
  • Garnish with a teaspoon of roe and dill sprigs.