Creamy French Eggs Recipes

OEUFS COCOTTE (BAKED EGGS)

Oeufs Cocotte (Baked Eggs) image

Oeufs cocotte is a French way of baking eggs in a water bath in the oven - you can add other ingredients as well but ham and cheese is one of the easiest variations. Oeufs cocotte taste best served hot with toast or strips of bread to dip in the egg yolks.

Provided by chatoune

Categories 100+ Breakfast and Brunch Recipes Eggs

Time 25m

Yield 2

Number Of Ingredients 7

Ingredients

1 tablespoon olive oil, or to taste
½ cup finely chopped ham
2 tablespoons grated Gruyere cheese, divided
½ cup heavy whipping cream
salt and ground black pepper to taste
2 eggs
¼ teaspoon chopped fresh chives

Steps:

Preheat the oven to 375 degrees F (190 degrees C). Boil water in a kettle.
Grease a small lidded casserole dish with olive oil. Distribute diced ham over the bottom and sprinkle with 1 tablespoon Gruyere cheese. Pour cream on top and season with a little pepper.
Crack eggs into the casserole dish one at a time, making sure egg yolks remain intact. Sprinkle with remaining 1 tablespoon Gruyere cheese and fresh chives. Season with salt and pepper. Cover casserole dish and place into a roasting pan. Pour in enough boiling water so it reaches about halfway up the casserole dish.
Bake in the preheated oven for 9 minutes with the lid on. Uncover and continue baking until the egg whites are just set but the yolks are still runny, 3 to 6 additional minutes.

Nutrition Facts : Calories 447.4 calories, Carbohydrate 2.1 g, Cholesterol 293.8 mg, Fat 42.2 g, Protein 15.8 g, SaturatedFat 19.7 g, Sodium 626.3 mg, Sugar 0.5 g

CREAMY FRENCH EGGS

Creamy French Eggs image

Moist, rich and decadent, this is a delicious way to enjoy French-style scrambled eggs!

Provided by Francine Lizotte

Categories Eggs

Time 25m

Number Of Ingredients 9

Ingredients

2 large free-run eggs
1 tsp dijon mustard
4 Tbsp 35% heavy cream, divided
ground himalayan sea salt, to taste
freshly ground black pepper, to taste (i always use mixed peppercorns)
1/2 Tbsp clarified butter
1 oz jarlsberg cheese (substitute emmental or gruyère), grated
1 Tbsp fresh chives, finely chopped plus more for garnish
1 english muffin, toasted and buttered

Steps:

1. In a small bowl, add eggs, Dijon mustard, 2 tbsp. heavy cream, salt and pepper. Scrambled the mixture using a fork until very well incorporated and set aside.
2. In a small skillet over medium-low heat, add butter and when it gets hot, add egg mixture. Stir with spatula, lifting the skillet often to cool off while still stirring.
3. 10 minutes later, add cheese and the remaining 2 tbsp. cream. Continue stirring, lifting the pan to cool off, until the eggs thicken, about another 10 minutes. Add chopped chives, stir and cook for 30 seconds.
4. Drop the eggs on top of toasted and buttered English muffins and garnish with chives. Makes 2 servings
5. To view this recipe on YouTube, click on this link >>>> https://youtu.be/kOE_2zzBqzk

FRENCH-STYLE SCRAMBLED EGGS

French-Style Scrambled Eggs image

Upgrade your basic breakfast with this creamy egg recipe from chef Eric Ripert of Le Bernadin.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Number Of Ingredients 5

Ingredients

3 large eggs, lightly beaten
1 tablespoon unsalted butter
3 tablespoons whole milk or heavy cream
1 tablespoon chopped chives
2 slices country bread, toasted

Steps:

In a small bowl, lightly beat the eggs. Heat butter in a small saucepan over medium heat until foamy. Add eggs and cook, whisking, until they begin to set; gently whisk in milk and chives. Remove from heat and serve with toasted bread.

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