Baked Eggs in Cream (Œufs en Cocotte)

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4 eggs (2 per ramekin)
4 Tbsp heavy cream
butter, for the ramekins
salt · pepper · nutmeg (optional)
2 Tbsp grated cheese or a few greens (optional, in the bottom)
toast, cut into soldiers · chives

What you need

4 eggs (2 per ramekin)

4 Tbsp heavy cream

butter, for the ramekins

salt · pepper · nutmeg (optional)

2 Tbsp grated cheese or a few greens (optional, in the bottom)

toast, cut into soldiers · chives

Prep. Oven to 375°F. Butter two ramekins; if using, lay cheese or a little wilted greens in the bottom. Spoon 1 Tbsp cream into each.
Add eggs. Crack 2 eggs into each ramekin on the cream. Top each with another spoon of cream, salt, pepper, a scrape of nutmeg.
Water bath. Set the ramekins in a baking dish; pour hot water into the dish to come halfway up their sides.
Bake. 12–15 min, until the whites are just set and the yolks still jiggle. They finish as they cool a minute — pull while the yolk looks a touch underdone.
Serve. Chives on top, toast soldiers alongside for dipping.

Steps — tap one to keep your place

1. Prep. Oven to 375°F. Butter two ramekins; if using, lay cheese or a little wilted greens in the bottom. Spoon 1 Tbsp cream into each.

2. Add eggs. Crack 2 eggs into each ramekin on the cream. Top each with another spoon of cream, salt, pepper, a scrape of nutmeg.

3. Water bath. Set the ramekins in a baking dish; pour hot water into the dish to come halfway up their sides.

4. Bake. 12–15 min, until the whites are just set and the yolks still jiggle. They finish as they cool a minute — pull while the yolk looks a touch underdone.

5. Serve. Chives on top, toast soldiers alongside for dipping.

✨ Untested — Claude drafted this one from scratch; it hasn't been cooked and amended in our kitchen yet, so treat the amounts as a starting point. Low salt — salt at the end and taste as you go; broth, cheese, and canned goods already bring salt.