If there’s one dish that evokes simplicity, comfort, and conviviality, it’s eggs cocotte. Prepared in individual ramekins and gently cooked in a bain-marie, they offer a melt-in-the-mouth texture and endless variations depending on your tastes and the seasons. In this rustic version, inspired by the warm and gourmet style of Laurent Mariotte, we rediscover all the richness of French terroir in a recipe as simple as it is delicious.
The heart of this recipe lies in raw, flavorful ingredients: fresh eggs, heavy cream, a melting onion, a few fragrant garlic cloves, and smoked bacon. Nothing complicated, but each element has its place and adds a touch of character to the whole. In just a few steps, you can transform these everyday products into a starter or main course that everyone at the table will love.
This dish is particularly popular for gourmet weekend brunches or for a light but comforting dinner. It has the added benefit of being stress-free, preparing in less than 30 minutes, while still offering a beautiful presentation. Served in pretty ramekins, eggs cocotte look stunning, especially when topped with a creamy custard and punctuated with crispy bacon.
Gentle cooking in a bain-marie is essential: it allows for a firm but tender white, while retaining the runny yolk, the hallmark of a successful egg cocotte. This contrast of textures, combined with the sweetness of the cream and the slightly salty crunch of the bacon, creates an absolutely irresistible bite. Add a little fresh herbs and a few toasted soldiers, and you have a complete and generous dish.
Whether you’re a beginner in the kitchen or a seasoned cordon bleu chef, this recipe will delight you with its ease and deliciousness. It perfectly illustrates Laurent Mariotte’s philosophy: to make good things with little, by enhancing everyday ingredients. Let’s now move on to the step-by-step preparation of these country-style eggs, for a moment of pure culinary pleasure.
Ingredients (for 2 to 4 people)
4 fresh eggs
1 onion, chopped
2 cloves garlic, minced
200 ml of thick crème fraîche
100g smoked bacon or raw ham cut into small pieces
50g grated cheese (Gruyère or Comté) – optional but delicious
1 knob of butter (to grease the ramekins)
Salt, pepper
Fresh herbs (parsley, chives or thyme) for finishing
Preparation of country eggs in a casserole dish
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