Prosciutto and Goat Cheese Eggs en Cocotte

5 from 13 votes

Prosciutto and Goat Cheese Eggs en Cocotte

These prosciutto and goat cheese eggs en cocotte are gently baked with a drizzle of heavy cream for a custardy, luscious texture and finished with a sprinkling of fresh basil. Simple and quick to prepare, eggs en cocotte are the perfect brunch dish for entertaining and always a crowd favorite.

Prep Time10

Cook Time20

Total Time30

Course: Breakfast

Cuisine: French

Servings: servings

Calories: 218kcal

Author: Amanda Mason

Ingredients

Boiling water for water bath
2 Tablespoons butter
6 prosciutto slices divided, about 3 ounces
6 eggs divided
6 Tablespoons heavy cream divided
6 Tablespoons goat cheese divided, crumbled
salt
pepper
3 Tablespoons fresh basil divided, chopped

Instructions

Heat oven to 350 degrees and start to boil water for the water bath.
Butter the bottoms and sides of six 4-ounce ramekins.
In each ramekin, nest a prosciutto slice around the side. If needed, tear the prosciutto to help it fit.
Crack one egg into each ramekin in the middle of the prosciutto nest. Drizzle 1 tablespoon of heavy cream over each egg for a total of 6 tablespoons. Do the same with the goat cheese and season each ramekin with salt and pepper.
Place the ramekins in a large pan and slowly pour in enough boiling water so that it covers the sides of the ramekins by three-fourths.
Bake until the white eggs set and the yolks are cooked to your liking, about 16 to 20 minutes. Use tongs or a wide spatula to remove the ramekins and place on a towel to dry the bottoms. Sprinkle with freshly chopped basil and serve. Enjoy!

Notes

For making the water bath, I find boiling water in a tea kettle is less messy and a bit easier to control when pouring hot water. If you don't have a tea kettle, you can simply boil water in a pot but pour it in the pan slowly to minimize splashes.
When checking on the baking time, keep in mind the yolks will continue to cook once they come out of the oven.
When removing the ramekins from the oven, tongs or a spatula works well. You'll also want to set the ramekins on a kitchen towel, so you're not plating the eggs with hot water dripping all over.
While these baked eggs are delicious on their own, they're also perfect for dipping crusty bread, toast or biscuits. If you follow a gluten-free lifestyle, no worries. Just use your favorite gluten-free bread.

Nutrition