Eggs in Pots (Oeufs en Cocotte)

A simple French dish of eggs baked in ramekins with seasoned crème fraîche and fresh dill.

Easy Vegetarian French Breakfast Eggs

Estimated Nutrition

Calories

229.6

kcal / serving

918.4 kcal total

Carbs

1.7g

per serving

6.8 g total

Fat

21.2g

per serving

84.6 g total

Protein

8.6g

per serving

34.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

150

Crème Fraîche

piece

Egg

Free-range

NutsSeeds

pinch

Salt

To taste

pinch

Black Pepper

Freshly ground

pinch

Nutmeg

handful

Dill

Chopped

sprig

Dill

For garnish

Seafood

tsp

Red Lumpfish Roe

For garnish

Method

Preheat the oven to 180°C.

Season the crème fraîche with salt, pepper, and nutmeg.

Place 15ml of crème fraîche and some dill in a ramekin.

Crack an egg on top, add another 15ml of crème fraîche, and season again.

Place ramekins in a dish with halfway-high lukewarm water.

Bake for 15 minutes until the yolks are set.

Garnish with a teaspoon of roe and dill sprigs.