room-temperature unsalted butter, to grease the ramekins
4 tablespoons (60 g) of crème fraîche (or sour cream)
4 teaspoons of chopped chives
6 tablespoons (35 g) of grated Comté (or mature Cheddar, Emmental, or Gruyère)
4 large free-range eggs
kosher salt, to season
ground black pepper, to season
baguette or sourdough bread, sliced and toasted or made into toasted finger bread (see recipe)
You’ll need 4-inch (10 cm) diameter ramekins (or mini cocottes) – about 8 oz (235 ml) capacity each.
- Preheat the oven to 355°F (180°C).
- Grease the ramekins with soft, room-temperature butter.
In each ramekin:
- Add 2 tablespoons (30 g) of crème fraîche.
- Add 1 teaspoon of chopped chives and 1 tablespoon (5g) of grated Comté.
- Add two eggs one by one, cracking them in a cup first to make sure you don’t break the yolks or accidentally add eggshells.
- Season with ⅛ teaspoon each of kosher salt and freshly ground black pepper.
- Sprinkle the eggs with 2 tablespoons (10 g) of grated Comté (avoid covering the egg yolks to make sure you can monitor their doneness).
- Place the ramekins on a sheet pan or baking dish (it is easier to take them out of the oven this way).
- Bake for 12-13 minutes, or until the whites are set and the yolks are still runny.
Meanwhile, make the toasted bread fingers (French “mouillettes”).
- Slice a 4-inch (10 cm) piece of baguette. Cut it in half, lengthwise.
- Toast the slices in the toaster until golden.
- Then cut into ½ inch (1.5 cm) fingers.
- Sprinkle with one teaspoon of chopped chives, and serve with crusty mouillettes, or just regular toasted slices of sourdough bread, and a chilled glass of Chardonnay-based (Blanc de Blancs) sparkling wine.
- In France, shirred eggs are traditionally cooked in a water bath. After several tests, I found out that it does not add much to the dish in terms of taste and texture. The hassle of handling a baking dish full of hot water is just not worth it. Just place the ramekins on a baking sheet or dish and bake away!
- The French love dipping “mouillette” (pronounced moo-yet) into runny egg yolk. A “mouillette” is a toasted sourdough bread finger that adds some crunch and texture contrast. This recipe provides a step-by-step tutorial on how to make mouillettes, otherwise just toast some sliced baguette or sourdough bread.
Total cooking time will depend on how you like your eggs:
- 10 minutes: the eggs will be jiggly in the center and the yolks very runny.
- 12 minutes: the exterior of the yolks starts to set but the interior is still runny.
- 15 minutes: the yolks and whites are both set.
- Prep Time: 5
- Cook Time: 12
- Category: Brunch
- Method: Oven Baked
- Cuisine: French
- Diet: Vegetarian
- Serving Size:
- Calories: 407
- Sugar: 1.5 g
- Fat: 34.6 g
- Carbohydrates: 3.3 g
- Protein: 19.5 g
- Cholesterol: 451.8 mg
Keywords: shirred eggs, baked eggs, French baked eggs, oeufs en cocotte