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+ servings

Eggs en Cocotte

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Course Appetizer
Cuisine French
Servings 6 people


  • 2 tablespoons Secolari Arbosana Olive Oil
  • 4 tablespoons grated parmesan cheese
  • 16 ounces creme fraiche
  • 8 ounces boursin cheese
  • 1 tablespoon minced fresh chive
  • freshly ground black pepper
  • 6 large eggs
  • rustic bread


  • Preheat oven to 375F. Oil the small ramekins. Sprinkle the ramekins with Parmesan cheese.
  • In a bowl, fold the crème fraiche, cheese, chive, and black pepper together.
  • Fill the ramekins ¾ of the way with t crème fraiche and cheese mixture. Nestle in a cracked egg in the middle of each ramekin. Bake about 15 minutes or until the white of the egg is cooked and the yellow is still soft. When ready, serve warm and dip with rustic bread.
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