Maxime

A simple, yet super decadent recipe.

Why stop at just a runny egg yolk when you can triple the creaminess by adding crème fraîche and melted cheese.

Crème fraîche, which translates to “fresh cream”, is a rich and thick soured cream. It is a beloved ingredient in French cuisine that can be used in hot or cold dishes… but I honestly can just eat it with a spoon.

Our classic oeufs cocottes recipe uses Emmental cheese, bacon, tarragon, and nutmeg; but you can definitely change up the ingredients and make it your own. Gruyère, goat cheese, mushrooms, smoked salmon, and spinach are some great options.

Oeufs cocottes

Recipe by Maxime Course: Appetizers, MainCuisine: FrenchDifficulty: Easy

Makes

4

servings

Prep time

20

minutes

Cooking time

15

minutes

Total time

35

minutes

Ingredients

• 100 g 100 bacon strips

• 50 g 50 Emmental cheese

• 4 4 eggs

• 240 g 240 ‘crème fraîche’ (i.e. 16 tbsp)

• Tarragon leaves

• Salt to taste

• Pepper to taste

• Nutmeg to taste

Directions

• Butter the 4 oven-proof ‘cocottes’ or baking dishes. We love our Le Creuset ‘mini-cocottes’!
• Add 30g (2 tbsp) of ‘crème fraîche’ per ‘cocotte’ and spread.
• Add 15g of bacon strips per cocotte.
• Add half the leaves of tarragon.
• Add one egg per cocotte.
• Cover with the remaining ‘crème fraîche’, bacon strips, and with the Emmental cheese.
• Season to taste with salt, pepper, and nutmeg.
• Bake at 220°C/425°F for 13 minutes.
• Just before serving, add the remaining leaves of tarragon.

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