Hi, today is Sunday and I am making Oeuf cocotte a l’emmental de Savoie. This simple yet delicious breakfast or/and brunch item is perfect for any day.
It is French and I made oeuf en cocotte before but this time I am using Emmental cheese from Savoy region of France to add rich flavor in video.
Let’s get cooking!
Egg with Emmental Cheese in Ramekin Recipe
Oeuf Cocotte a l’Emmental de Savoie
Prep time: 15 min
Cooking time: 15 min
- 2 eggs
- 4 tablespoons heavy cream
- 2 oz emmental, grated (56g)
- Some toasted bread, to serve
- Pinch salt
- Black pepper, freshly ground
Preheat the oven to 350 degrees F (180 C).
Brush butter or oil inside of the ramekins; set aside.
Make the cream filling
In a bowl, grate the Emmental cheese. Then add in heavy cream, salt, and freshly ground pepper. Whisk until mixed.
Fill the ramekins
Crack one egg in each ramekin. Then divide the filling equally among two ramekins.
Arrange the ramekins in a baking tray and pour boiling water in the tray.
Bake for 15 minutes, or until your preference of doneness (cuisson).
Serve with toasted bread when hot.