Oeufs Cocotte (Baked Eggs)

Follow our step-by-step guide on how to make Oeufs Cocotte (Baked Eggs).

1. Step 1

   Begin by preheating your oven to a cozy 375°F (190°C).

2. Step 2

   While the oven warms up, take a small lidded casserole dish and give it a light coating of olive oil to prevent sticking.

3. Step 3

   Next, evenly distribute the finely chopped ham across the bottom of the dish, creating a savory base.

4. Step 4

   Sprinkle a tablespoon of grated Gruyère cheese over the ham, adding a touch of richness.

5. Step 5

   Gently pour heavy whipping cream into the dish, then season it with freshly ground black pepper to your liking.

6. Step 6

   Now, with care, crack the eggs on top of the cream, ensuring the yolks remain whole and beautiful.

7. Step 7

   Finish by sprinkling the remaining tablespoon of Gruyère cheese and a handful of chopped chives over the eggs, and season with salt and a bit more black pepper.

8. Step 8

   Cover the casserole dish with its lid and nestle it inside a roasting pan.

9. Step 9

   Pour boiling water into the roasting pan until it reaches halfway up the sides of the casserole dish, creating a gentle steam bath.

10. Step 10

    Slide the pan into the preheated oven and bake for 9 minutes.

11. Step 11

    After this initial time, remove the lid and continue baking until the egg whites are just set and the yolks are still delightfully runny, which should take an additional 3 to 6 minutes.

12. Step 12

    Enjoy the delightful aroma as your dish transforms into a creamy, cheesy masterpiece!.