Elevate Your Brunch Game with Balthazar’s Creamy Oeufs Cocotte
Looking for a dish that will impress your friends and family? Look no further than Balthazar’s Oeufs Cocotte, a classic French recipe from The New York Cookbook. This indulgent breakfast or brunch treat is surprisingly easy to prepare, and its rich, creamy flavors will leave everyone wanting more.
A Delicious Twist on a Classic
Oeufs Cocotte, which translates to “coddled eggs,” is a French culinary staple that’s both elegant and effortless. By combining soft, farm-fresh eggs with heavy cream, Parmigiano-Reggiano cheese, and fragrant thyme, you’ll create a dish that’s at once comforting and sophisticated.
Gather Your Ingredients
To make Balthazar’s Oeufs Cocotte, you’ll need:
- 1 tablespoon soft unsalted butter
- 4 tablespoons freshly grated Parmigiano-Reggiano
- 1 teaspoon fresh thyme leaves
- Salt and freshly ground black pepper
- ½ cup heavy cream
- 8 eggs, organic if possible
- 4 fresh thyme sprigs
- Toast or grilled bread, for serving
Easy Steps to a Show-Stopping Dish
Preheat your oven to 325 degrees and prepare four shallow 1-cup ramekins by buttering them and sprinkling with cheese and thyme. Next, add a splash of cream, two eggs, and a pinch of salt and pepper to each ramekin. Top with additional cheese and a thyme sprig, then place the ramekins in a baking pan and pour in hot water to come halfway up the sides. Bake for 8-10 minutes, or until the whites are set and the cream is bubbly and lightly browned. Serve immediately, accompanied by crusty toast or grilled bread.
The Perfect Brunch Recipe
With its creamy texture and rich flavors, Balthazar’s Oeufs Cocotte is sure to become your new go-to brunch dish. Whether you’re entertaining friends or enjoying a quiet morning at home, this recipe is sure to impress. So why not give it a try and experience the delightful world of oeufs cocotte for yourself?
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