The French love those oven baked œuf cocotte. So fancy and yet so quick and easy to make. Very tasty with blue cheese and sautéed shallots that balance cheese.
Heat the olive oil in a pan, peel and mince shallots, sauté them for 5 minutes until a bit caramelized.
PREPARE THE COCOTTES
Butter and season with salt and petter the individual casseroles.
Gently crack 1 egg in each cocotte.
Arrange the pan-fried shallots and blue cheese cubes all around the yolks.
Then pour the cream ideally by covering the yellow (not as in the photos, as I left yolk visible to be more comprehensible at first sight).
Sprinkle with chopped chives.
Bake in the oven
Bake in the oven for 8 to 10 minutes at 180 °C / 350°F. Often check if cocottes are cooked, ovens are very different from one to the other. As soon as the egg white is set, the egg yolk still soft, take out of the oven and serve immediately.
Notes
Serve with a green salad and slices of fresh or toasted bread.