French Baked Eggs - A Flavorful Delight

French baked eggs or 'oeufs en cocotte' is a popular French dish that is both delicious and simple to make. This classic dish is known for its creamy texture, delicate flavor, and the perfect balance of savory and sweet. The dish is made by baking eggs in ramekins with cream, cheese, and herbs, making it a perfect breakfast or brunch dish that is sure to impress your guests.

The flavors of French baked eggs are a unique blend of creamy, savory, and slightly sweet. The eggs and cream create a velvety texture that is perfectly complemented by the richness of the cheese and the earthy flavors of the herbs. The dish is also highly versatile, allowing for a range of flavor combinations that can be tailored to individual preferences.

One popular variation of French baked eggs is the addition of spinach, which adds a fresh and slightly bitter flavor to the dish, making it a perfect balance for the richness of the eggs and cheese. Another popular addition is mushrooms, which add a meaty and earthy flavor to the dish, making it a perfect savory breakfast option.

If you're looking for a sweet and savory combination, try adding bacon or ham to your French baked eggs. The salty and smoky flavors of the meat are perfectly balanced by the creamy texture of the eggs and the sweetness of the cream.

French baked eggs are also a great option for those who are looking for a healthy breakfast option. By using low-fat cream and cheese, and adding vegetables like spinach or peppers, you can create a dish that is both flavorful and nutritious.

French baked eggs are a delicious and versatile dish that can be adapted to suit a range of tastes and preferences. The flavors of the dish are a unique blend of creamy, savory, and slightly sweet, making it a perfect breakfast or brunch option for any occasion. So next time you're looking for a new breakfast dish to impress your guests, give French baked eggs a try!

French Baked Eggs

• 1/4 teaspoon minced fresh garlic

• 1/4 teaspoon minced fresh thyme leaves

• 1/4 teaspoon minced fresh rosemary leaves

• 1 tablespoon minced fresh parsley

• 1 tablespoon freshly grated Parmesan

• 6 extra-large eggs

• 2 tablespoons heavy cream

• 1 tablespoon unsalted butter

• Kosher salt and freshly ground black pepper

• Toasted French bread or brioche, for serving

Instructions

1. Preheat the broiler for 5 minutes and place the oven rack 6 inches below the heat.

2. Combine the garlic, thyme, rosemary, parsley, and Parmesan and set aside. Carefully crack 3 eggs into each of 2 small bowls or teacups (you won't be baking them in these) without breaking the yolks. (It's very important to have all the eggs ready to go before you start cooking.)

3. Place 2 individual gratin dishes on a baking sheet. Place 1 tablespoon of cream and 1/2 tablespoon of butter in each dish and place under the broiler for about 3 minutes, until hot and bubbly. Quickly, but carefully, pour 3 eggs into each gratin dish and sprinkle evenly with the herb mixture, then sprinkle liberally with salt and pepper.

4. Place back under the broiler for 5 to 6 minutes, until the whites of the eggs are almost cooked. (Rotate the baking sheet once if they aren't cooking evenly.) The eggs will continue to cook after you take them out of the oven.

5. Allow to set for 60 seconds and serve hot with toasted bread.