Balthazar’s Oeufs Cocotte

From The New York Cookbook

  • Yields: 3
  • Difficulty: Easy

Ingredients (9)

  • Serves 4
  • 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


  1. Preheat the oven to 325 degrees. Butter 4 shallow 1-cup ramekins, the type used for crème brulee. Sprinkle each with ½ tablespoon of the cheese and ¼ teaspoon of thyme leaves. Lightly dust with salt and pepper. Place ramekins in a baking pan at least 2 inches deep.
  2. Spoon 2 tablespoons of the cream into each ramekin. Break 2 eggs into each ramekin and season with salt and pepper.
  3. Sprinkle on the remaining cheese and lay a thyme sprig on top. Pour hot water into the baking pan to come halfway up the sides of the ramekins. Carefully place the baking pan in the oven and bake 8 to 10 minutes, until the whites are just set and the cream and cheese are bubbling and lightly browned. Serve at once, with toast or grilled bread.