Eggs en Cocotte

Jessica Kuerten serves up this delicious starter Eggs en Cocotte and serves with buttered wheaten bread


  • 6 large fresh free range eggs
  • 80 g butter
  • 6 slices parma ham cut into thin strips
  • salt and freshly ground black pepper
  • 6 tblsp cream
  • 2 pint hot water
  • 6 slices wheaten break


  1. Preheat oven to 180ºC/Gas 4.
  2. Lightly butter six 3-inch ramekins and line the bottom with the strips of Parma ham. Break an egg into each ramekin and season well. Place a tablespoon of cream on top.
  3. Place the ramekins in a deep baking tray and pour enough boiling water into tray to reach half way up the sides of the ramekins.
  4. Place the eggs on the centre shelf of the pre-heated oven and bake for 15 minutes if you would like your eggs to be soft and runny, or 18 minutes if you would like them more set.
  5. Serve immediately with buttered wheaten bread.


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