Croque Madame Eggs En Cocotte
@alexawhatsfordinner is whipping up her favorite brunch, eggs en cocotte (baked eggs) with a Croque Madame twist! They’re creamy, comforting, and so delightful.
Tasty Team
71% would make again
Total Time
30 minutes
30 min
Prep Time
5 minutes
5 min
Cook Time
25 minutes
25 min
Total Time
30 minutes
30 min
Prep Time
5 minutes
5 min
Cook Time
25 minutes
25 min
Ingredients
for 1 serving
- 2 large eggs
- 1 tablespoon heavy cream
- 2 tablespoons Freshly grated Gruyère cheese
- 2 tablespoons ham steak, cut into small cubes
- 1 teaspoon kosher salt
- 2 slices crusty bread
- 1 tablespoon unsalted butter
For Garnish
- 1 pinch of flaky sea salt
- freshly ground black pepper
- red pepper flake
- finely chopped fresh chive
Special Equipment
- small ramekin or cocotte with lid, or foil if the ramekin doesn't have a lid
Preparation
- Preheat the oven to 350°F (180°C). Bring about 2 cups of water to a boil in a small saucepan.
- Carefully crack the eggs into a ramekin or small cocotte. Add the cream, kosher salt, Gruyère, and ham.
- Cover the ramekin with a lid or foil and place in a high-walled baking dish. Carefully pour the boiling water into the dish, so it comes about two-thirds of the way up the sides of the ramekin.
- Carefully transfer the entire dish to the oven and bake for 20 minutes, until the egg whites are cooked but the yolks are still runny.
- Meanwhile, heat a medium pan over medium-high heat. Spread the butter over both sides of the bread and toast in the pan for 2-3 minutes per side, until golden brown.
- Remove the baking dish from the oven and carefully lift the ramekin out.
- Garnish the eggs with flaky salt, black pepper, red pepper flakes, and chives. Serve with the toasted bread.
- Enjoy!
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