Oeufs en cocotte with herbs

Oeufs en cocotte with fine herbs in a Burgundian style: creamy, gently baked and full of classic fines herbes. A simple oven dish baked au bain-marie, so the egg white just sets and the yolk stays beautifully runny.

Serves: 4
Preparation: approx. 10 minutes
Cooking: approx. 10–12 minutes
Total time: approx. 20–22 minutes

Ingredients

• 4 large, fresh eggs
• 4 tablespoons crème fraîche
• 1 small shallot
• 20 g unsalted butter
• 1 tablespoon flat-leaf parsley
• 1 tablespoon chives
• 1 teaspoon tarragon
• 1 teaspoon chervil
• Fine salt
• Freshly ground white pepper

Preparation

• Preheat the oven to 180 °C.
• Lightly grease the 4 ovenproof dishes (ramekins) with a little of the butter.
• Peel the shallot and finely chop it.
• Finely chop the parsley, chives, tarragon and chervil.
• Bring water to the boil in a kettle or pan for the water bath (au bain-marie).

Cooking

1. Heat the remaining butter in a small pan over a low heat.
2. Gently sweat the finely chopped shallot until translucent, without colouring.
3. Divide the softened shallot among the greased ovenproof dishes.
4. Spoon 1 tablespoon of crème fraîche onto the shallot in each dish.
5. Crack 1 egg into each dish. Make sure the yolk stays intact.
6. Season each egg with a small pinch of fine salt and some freshly ground white pepper.
7. Briefly mix the chopped herbs together and divide them over the eggs.
8. Place the dishes in a large roasting tin.
9. Pour the hot (preferably boiling) water into the roasting tin to about halfway up the sides of the dishes. Take care that no water gets into the dishes.
10. Carefully slide the tin into the oven and bake the eggs au bain-marie for 10–12 minutes, until the whites have just set and the yolks are still beautifully soft and runny.
11. Check after 10 minutes; if necessary, leave them for another 1–2 minutes.
12. Remove the dishes from the roasting tin and place them on small plates.
13. Serve immediately, as the eggs will continue to cook slightly in the hot dishes. Delicious with fresh baguette or lightly toasted bread for dipping into the yolk. Optionally serve with a simple green salad with a light vinaigrette.

The strength of this dish lies in its simplicity: fresh eggs, good crème fraîche and classic fines herbes (parsley, chives, tarragon and chervil).