Balthazar's Oeufs Cocotte Recipe gayot – a delicious recipe with butter, thyme, Salt, heavy cream, eggs, thyme. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat the oven to 325 degrees.
2
Butter 4 shallow 1-cup ramekins, the type used for creme brulee.
3
Sprinkle each with 1/2 tablespoon of the cheese and 1/4 teaspoon of thyme leaves.
4
Lightly dust with salt and pepper.
5
Place ramekins in a baking pan at least 2 inches deep.
6
Spoon 2 tablespoons of the cream into each ramekin.
7
Break 2 eggs into each ramekin and season with salt and pepper.
8
Sprinkle on the remaining cheese and lay a thyme sprig on top.
9
Pour hot water into the baking pan to come halfway up the sides of the ramekins.
10
Carefully place the baking pan in the oven and bake 8 to 10 minutes, until the whites are just set and the cream and cheese are bubbling and lightly browned.
11
Serve at once, with toast or grilled bread.
537
kcal
Calories
37
g
Fat
27
g
Carbs
35
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: Serves 4, 1 tablespoon soft unsalted butter, 4 tablespoons freshly grated Parmigiano-Reggiano, 1 teaspoon fresh thyme leaves, and more.
Yes, Balthazar's Oeufs Cocotte Recipe gayot falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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