Oeufs Cocotte [0000864]

Ingredients:

4 large eggs
1/2 cup heavy cream
1/4 cup grated Gruyère cheese (or your preferred cheese)
2 tablespoons unsalted butter
1 tablespoon fresh chives, chopped
Salt and black pepper to taste
Fresh herbs (such as thyme or parsley) for garnish (optional)
Gluten-free toast or bread (for serving)
Ramekins or oven-safe dishes

Instructions:

Preheat your oven to 375°F (190°C). Grease the ramekins or oven-safe dishes with a small amount of butter.

Crack one egg into each ramekin.

Pour 2 tablespoons of heavy cream over each egg.

Sprinkle grated Gruyère cheese on top of the cream and eggs.

Season each ramekin with a pinch of salt and black pepper.

Place the ramekins in a baking dish or on a baking sheet.

Create a bain-marie (water bath) by adding hot water to the baking dish until it reaches about halfway up the sides of the ramekins. Be careful not to get water inside the ramekins.

Carefully transfer the baking dish to the preheated oven.

Bake for about 10-15 minutes, or until the egg whites are set, but the yolks are still slightly runny.

Remove the oeufs cocotte from the oven, garnish with chopped fresh chives and fresh herbs if desired, and serve immediately.

Serve with gluten-free toast or bread for dipping.

These gluten-free French Oeufs Cocotte are a delightful and elegant breakfast or brunch option. Enjoy the creamy, baked eggs with a touch of Gruyère cheese and fresh herbs!