Cocotte eggs with herbs and cream

Cocotte Eggs with Herbs and Cream is an easy-to-make, healthy and delicious weekend breakfast. Unlike the usual scrambled eggs or scrambled eggs, these eggs, baked in portioned cocotte tins, will never burn. In their structure, cocotte eggs are tender, like a soufflé, with a creamy taste.

Ingredients

• Eggs - 2 pcs.
• Green onions - 2 pcs.
• Fresh parsley - 1-2 sprigs
• Fresh dill - 1-2 branches
• Cream 20% fat - 4 tbsp. spoons
• Salt to taste
• Ground black pepper - to taste
• Butter (for preparing molds) - 1 tsp

Directions

1. We prepare the necessary products.
2. In winter, instead of fresh herbs, you can use frozen ones. For cooking, you can use special cocotte makers or small refractory ceramic tins.
3. We turn on the oven to warm up to a temperature of 170-180 degrees.
4. Pour about 2 liters of water into a saucepan, put on fire and bring to a boil.
5. We cut off the stems from the dill and parsley (the greens will be needed later).
6. Wash the green onion feathers, dill and parsley stalks and cut into small pieces.
7. Dip the herbs in boiling water and boil over low heat for about 3-4 minutes. Then we drain the water.
8. Grease the baking dishes with butter. Distribute the boiled greens into the molds and add a small pinch of salt.
9. Break one egg into each mold.
10. Then pour 2 tbsp into each mold. tablespoons of cream.
11. Finely chop parsley and dill.
12. We distribute the greens among the cocotte makers.
13. Place the cocotte makers in a deep baking dish. Pour hot water into the mold so that it reaches the middle of the cocotte makers. We send it to the oven, preheated to 170-180 degrees, for about 10-15 minutes. By baking for 10 minutes, we get a dish with liquid yolk, and when baked for 15 minutes, the yolk turns out to be denser. Follow the cooking process so as not to miss the moment and get the cocotte makers out of the oven in time.
14. When the eggs set on top, the cocotte eggs with herbs and cream are ready.
15. Serve ready-made cocotte eggs in tins.
16. Fried croutons and tomato juice can be served with cocotte eggs with herbs.
17. Bon Appetit!