Oeufs en Cocotte


A traditional French dish, oeufs en cocotte (or coddled eggs) makes for an elegant and nourishing breakfast.


  • 1 small tomato, sliced crosswise ½ inch thick

  • 1 tablespoon extra-virgin olive oil

  • Coarse salt and freshly ground black pepper

  • 2 teaspoons unsalted butter, room temperature

  • 2 ounces Fontina cheese, cut into ½-inch cubes

  • 4 large eggs

  • 4 teaspoons creme fraiche

  • 1 teaspoon chopped fresh chives


  1. Preheat oven to 250 degrees.

  2. Fit a rimmed baking sheet with a wire rack. Place tomato slices on rack and drizzle with olive oil; season with salt and pepper. Transfer to oven and bake until dry and wrinkled, about 3 hours.

  3. Increase oven temperature to 350 degrees. Brush two 6-ounce ovenproof bowls with butter. Place two slices of tomato in the bottom of each bowl, overlapping slightly. Divide cheese evenly between bowls. Crack 2 eggs into each bowl; season with salt and pepper.

  4. Place bowls on a baking sheet and transfer to oven; bake until yolks are almost set but still slightly runny, 12 to 15 minutes. Remove from oven and preheat broiler.

  5. Spoon 2 teaspoons creme fraiche into each bowl and transfer to broiler. Broil until top is brown and bubbly and whites are set, about 1 minute. Sprinkle with chives and serve immediately.

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