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.
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!