Tired of the same old scrambled eggs? Let’s elevate your breakfast game with a dish that sounds incredibly fancy but is secretly one of the easiest things you’ll ever make. Meet Oeufs en Cocotte, or as we’re calling it, Eggs and Cream. This classic French dish features eggs gently baked in individual ramekins with cream, resulting in velvety whites and a perfectly runny yolk. Using the Instant Pot makes the process foolproof, steaming them to perfection in just two minutes. It’s the perfect way to treat yourself to a decadent, protein-packed start to your day with minimal effort.
Ingredients
• 4 large Eggs
• 4 tbsp Heavy Cream
• 1 ½ tbsp Fresh Chives, finely chopped
• Salt and freshly ground Black Pepper, to taste
• 1 ½ cups Water
• Cooking spray or butter, for greasing
Instructions
1. Directions
2. Prepare the Pot and Ramekins: Pour 1 ½ cups of water into the inner pot of your Instant Pot and place the trivet or rack inside. Lightly grease four small ramekins with cooking spray or butter.2. Assemble the Dish: Pour 1 tablespoon of heavy cream into the bottom of each prepared ramekin.3. Carefully crack one egg into each ramekin, taking care not to break the yolk. We’re aiming for that beautiful, runny center!4. Season and Garnish: Season each egg generously with salt and freshly ground black pepper, then sprinkle the chopped fresh chives over the top.5. Pressure Cook: Carefully arrange the ramekins on the rack inside the Instant Pot. Secure the lid and set the steam release valve to the ‘Sealing’ position.6. Select ‘Manual’ or ‘Pressure Cook’ mode and set the timer for 2 minutes on High Pressure.7. Release the Pressure: When the cooking cycle finishes, perform a Quick Release by carefully moving the steam release valve to the ‘Venting’ position.8. Serve Immediately: Using tongs or oven mitts, remove the hot ramekins. Serve right away with your favorite toast for dipping!
Nutritional Information
• Nutrition
• Per Serving: Calories 173 | Total Fats 16.6g | Net Carbs: 0.8g | Protein 5.8g | Fiber: 0g
Pro Tips
• For a richer dish, add a sprinkle of grated Gruyère or Parmesan cheese on top of the cream before cracking the egg.
• Serve with toasted baguette slices or sourdough “soldiers” for dipping into the creamy, runny yolk.
• Adjust the cooking time for your preferred yolk consistency: 1 minute for very runny, or 3 minutes for a firmer, jammy yolk.
• Swap the chives for other fresh herbs like dill, parsley, or tarragon for a different flavor profile.
FAQ
Q: How do I make Oeufs en Cocotte without an Instant Pot
A: You can bake them in a conventional oven. Place the prepared ramekins in a baking dish and add hot water to the dish to come halfway up the sides of the ramekins (a bain-marie). Bake at 375°F (190°C) for 10-15 minutes, or until the whites are set but the yolks are still runny.
Q: How can I adjust the yolk consistency
A: The cooking time directly controls the yolk’s doneness. For this Instant Pot recipe, use 1 minute for a very runny yolk, 2 minutes for a classic runny yolk (as recommended), and 3 minutes for a firmer, jammy yolk.
Q: What are some good variations for this recipe
A: Feel free to customize your dish. Add a sprinkle of grated Gruyère, Parmesan, or cheddar cheese before the egg. You can also place a layer of sautéed spinach, mushrooms, or crumbled cooked bacon at the bottom of the ramekin for extra flavor and texture.
