Eggs en cocotte

Ingredients

• 3 piecesSerrano ham
• 12eggs
• 12 tspwhipping cream
• as neededbutter, to butter the moulds
• to tastesalt and pepper
• to garnishfresh thyme

Instructions

1. 1

   Crisp the ham

   Lay the Serrano ham pieces on baking paper or a silicone baking mat and bake in an oven preheated to 160°C for 10–15 minutes, until very crisp. To check, take a piece out and let it cool; if it breaks by hand, it is ready. If not, return it to the oven.

2. 2

   Break into chips

   Use your fingers to crumble the crisp ham into small chips.

3. 3

   Butter the moulds

   Butter the individual containers or moulds.

4. 4

   Build the layers

   Crack an egg into each container, then add 1 tsp cream, some Serrano ham chips, and salt and pepper. Repeat for every container.

5. 5

   Add another layer

   Make a second layer in each container in the same way.

6. 6

   Top with egg

   Finish each container with a third egg and salt and pepper, without adding more cream or Serrano ham.

7. 7

   Bake in a bain-marie

   Place the containers in a bain-marie in an oven preheated to 160°C. Bake for 15–20 minutes, or until a gentle touch shows that the whites are cooked but the yolks are still runny.

8. 8

   Garnish and serve

   Remove from the oven and serve immediately, as the eggs will continue cooking in their residual heat. Decorate with extra Serrano ham and thyme leaves.

What are eggs en cocotte?

Eggs en cocotte are eggs baked gently in small individual dishes, often with cream or other additions. The name refers to the cooking vessel, and the style is associated with French cooking.

This version layers three eggs per serving with cream and crisp Serrano ham. Baking in a bain-marie helps cook the eggs gently, so the whites can set while the yolks remain soft.

Nutrition and macros by portion

The nutrition label shows one serving as written: 290 calories, 22g protein, 1g carbs, 21g fat.

Eggs provide most of the protein and fat, while the cream and butter add further fat; the Serrano ham contributes protein, fat and much of the salt. Serve with a green salad or vegetables, and add bread if you want a more substantial plate.

Getting crisp Serrano ham

Check the ham only after it has cooled briefly: it becomes brittle as it cools, so its texture straight from the oven can be misleading. If a piece still bends rather than breaking, return it to the oven for a little longer.

Crumble the ham into small chips so they are easy to distribute between the layers. Keep some aside for the garnish.

Layering the eggs

First layer: add one egg, 1 tsp of cream, ham chips, salt and pepper to each mould. Repeat the same combination for the second layer.

Top layer: add the third egg with seasoning only. Leaving out the cream and ham here follows the method and keeps the top of each dish distinct.

Using a bain-marie

Set the moulds in a bain-marie for the oven stage, using care when handling the hot dish. The recipe gives a baking time of 15–20 minutes at 160°C, but the egg whites are the better guide to doneness.

Gently touch the whites to check that they have set while the yolks still feel soft. Avoid waiting for the eggs to look completely firm, as they continue to cook after leaving the oven.

Serving the dish

Serve the eggs immediately in their moulds, finished with thyme leaves and the reserved crisp ham. The soft yolks and cream make the dish rich, while the ham adds a salty, crisp contrast.

Toast or crusty bread makes a practical accompaniment for scooping up the yolk. A lightly dressed green salad can bring a fresh counterpoint to the plate.

Recipe notes & tips

• Let the ham cool before deciding whether it is crisp enough to crumble.
• Butter the moulds thoroughly so the cooked eggs are easier to serve.
• Use a gentle touch to check the whites rather than waiting for the yolks to firm.
• Prepare the thyme and reserved ham before the eggs come out of the oven.
• Serve straight away because the eggs keep cooking from their residual heat.

Variations

• Add chives: Scatter finely snipped chives over the eggs with the thyme.
• Use a different ham: Replace Serrano ham with another cured ham and crisp it in the same way.
• Add mushrooms: Cook sliced mushrooms separately and include them between the egg layers.
• Bring in cheese: Add a little grated cheese to the middle layers for a richer finish.
• Serve with greens: Pair each cocotte with a lightly dressed green salad.

Common mistakes to avoid

• Ham still bends: Cool a piece before checking, then return it to the oven if it does not snap.
• Overbaked yolks: Start checking at 15 minutes and remove the dishes when the whites are set but the yolks remain soft.
• Uneven layers: Divide the cream and ham between the first two layers before adding the top egg.
• Skipping the butter: Coat the moulds so the eggs are less likely to stick.
• Waiting to serve: Bring the dishes to the table immediately, since residual heat continues cooking the eggs.

How to store

These eggs are best served immediately and are not ideal for storing, as the yolks continue to cook and can firm up. If necessary, refrigerate leftovers in a covered container for up to 1 day and reheat gently, checking that they are heated through.

Frequently asked questions