Eggs En Cocotte (Using 1/2 Pint Wide Mouths Lol)

Name: Eggs En Cocotte (Using 1/2 Pint Wide Mouths Lol)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 leek, large, white and light-green part only (root end trimmed); 1 cup gruyere cheese, finely grated; 6 ounces bacon, thick-sliced, cooked, drained and cut into 1/2-inch lengthwise strips; ¼ teaspoon salt; ¼ teaspoon black pepper, freshly ground; ⅛ teaspoon nutmeg, freshly grated; 8 large eggs; 4 teaspoons heavy cream; salt; black pepper, freshly ground

Servings: persons

1
Cut the leek lengthwise, then crosswise into 1/2-inch slices.
2
Place the slices in a large bowl of water and use your fingers to break up the pieces, releasing any grit.
3
Let the leeks float to the top and then use a slotted spoon to transfer them to a separate bowl.
4
Preheat the oven to 400 degrees.
5
Boil a kettle of water.
6
Have ready eight 8-ounce ramekins or wide-mouth glass canning jars (without lids), and a roasting pan large enough to hold them in a single layer.
7
Bring a pot of salted water to a boil over high heat.
8
Add the leeks and cook for 3 minutes, until softened.
9
Drain and rinse them under cold running water until cooled.
10
Use your hands to squeeze all of the water from the leeks and place them in a medium bowl to yield about 1/2 cup.
11
Add the Gruyere, cooked bacon, salt, pepper and nutmeg; mix well.
12
Divide the bacon filling evenly among 4 ramekins each.
13
Crack 2 raw eggs in each ramekin.
14
Spoon a teaspoon of heavy cream over the egg whites in each ramekin, leaving the yolks exposed.
15
Season each ramekin lightly with salt and pepper.
16
Place the ramekins in the roasting pan.
17
Transfer the pan with the ramekins to the middle rack of the oven.
18
Pour in enough of the boiled water to come one-third of the way up the sides of the ramekins.
19
Bake for 11 to 14 minutes or until the whites are set (opaque and firm when tested with the tip of a paring knife) but the yolks are still runny.
20
Serve immediately, with crispy buttery mouillettes on the side.

647

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 leek, large, white and light-green part only (root end trimmed), 1 cup gruyere cheese, finely grated, 6 ounces bacon, thick-sliced, cooked, drained and cut into 1/2-inch lengthwise strips, ¼ teaspoon salt, and more.

Yes, Eggs En Cocotte (Using 1/2 Pint Wide Mouths Lol) falls under the Meat & Poultry 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.

That's it — enjoy your meal!