In France, Oeufs Cocotte is a popular dish for Easter brunch. This dish is easy to make and allows the host to spend more time with family and friends. The combination of the fresh and crisp asparagus, the rich and creamy egg, and the nutty and savory Gruyere cheese make for a perfect flavor and texture balance. Serve this dish with crusty bread or a simple green salad for a complete and satisfying meal.
Oeufs Cocotte with asparagus and gruyere
- 4 eggs
- 12 asparagus spears trimmed
- 1/2 cup grated Gruyere cheese
- 1/4 cup heavy cream
- 2 tablespoons butter
- Salt and pepper to taste
- Preheat your oven to 375°F (190°C).
- Wash and trim the asparagus spears.
- Melt the butter in a small saucepan over medium heat.
- Add the asparagus to the saucepan and sauté until slightly softened, about 3-4 minutes.
- Divide the asparagus evenly between four ramekins or oven-safe dishes.
- Crack one egg into each ramekin, being careful not to break the yolk.
- In a separate bowl, whisk together the heavy cream and grated Gruyere cheese.
- Pour the cream mixture evenly over the eggs.
- Season with salt and pepper to taste.
- Place the ramekins in a baking dish and fill the dish with enough water to come halfway up the sides of the ramekins.
- Bake for 12-15 minutes, or until the egg whites are set but the yolks are still runny.
- Remove from the oven and let cool for a few minutes before serving.