Oeufs Cocotte (Baked Eggs)

Great flavor. Weird texture. I used a pat of butter instead of olive oil and melted it in a custard dish while the oven was preheating. I covered it with foil since the dish doesn't have a lid. I only made a single portion. It was basically a poached egg sitting in massive amount of cream sauce. I am not certain if this is the intended texture or not. This required a spoon to eat, because it was so soupy with the sauce. If this had been parmesan cheese instead of gruyere, this would haven been eggs alfredo. This took twice as long to cook in my oven as stated, of course I do prefer my eggs set all the way through. I broke the yolk so it would set too. This would be fancy for brunch or a special breakfast in bed. While the flavor was very good, I couldn't get past the texture of "egg soup" and only ate half. I really wanted to love this dish, but I just couldn't. I will try this again only using half the cream called for and see if that is more suitable. I am not going to remove stars because of my texture sensitivity, as the dish overall is easy to make, presents well in that cute little custard dish, and IS very tasty. I served this with a lightly buttered English muffin and some sliced strawberries. I'll try it again, as I feel like it's not the dish, it's me.

Fantastic recipe. Restaurant Le Coupe Chou in Paris Inspired

This was the first thing I made in my new cocotte! It was easy and delicious. Good for a beginner like me! I took it to a family gathering and served it with Hawaiian rolls. It was a hit!