Eggs cocotte with prosciutto

Eggs cocotte with prosciutto


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About this recipe: Eggs en cocotte sounds posh, but it's ready in 15 minutes and gobbled up by my family in even less than that! I usually serve Oeufs en Cocotte as a starter or as an accompaniment to vegetable soup.


Serves: 2 

  • 2 knobs butter
  • 4 thin slices prosciutto, chopped
  • 2 eggs
  • 2 pinches ground black pepper
  • 2 tablespoons double cream
  • 2 sprigs fresh parsley, chopped

Prep:5min  ›  Cook:10min  ›  Ready in:15min 

  1. Preheat oven to 200 C / Gas 6 and grease 2 ramekins with a knob of butter each.
  2. Divide prosciutto evenly between each ramekin, then break an egg into each (taking care not to damage the yolk). Season with pepper and bake in preheated oven for 6 to 8 minutes. Meanwhile, heat cream for a few moments in the microwave.
  3. Remove from oven, drizzle each with warm cream and top with chopped parsley. Serve hot.


For a delicious variation, replace the prosciutto with smoked salmon and the parsley with fresh dill or chives.

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Reviews (1)


turns out that I make a variation of this all the time. I had no idea what it was called, but I like it. - 10 Apr 2016

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