An unmissable classic of French gastronomy: eggs gently cooked in individual ramekins with crème fraîche and various garnishes. Elegant, flavorful, and achievable in less than 15 minutes for a perfectly creamy result.
⏱️15 min
📊Easy
👥2 servings
🍽️Starter
quickbudget-friendlyfamily
Ingredients
4 pièceseggs
4 cuillères à soupecrème fraîche
20 grammesbutter
1 pincéefine sea salt
1 pincéefreshly ground black pepper
1 cuillère à caféfresh parsley
1 cuillère à caféchives
Instructions
1PREPARE THE RAMEKINS: Preheat your oven to 180°C. Generously butter two individual porcelain or ceramic ramekins, coating the bottom and sides thoroughly. This step is crucial to prevent the eggs from sticking and to facilitate removal later. Keep the ramekins warm.
2ADD THE CREAM: Pour 2 tablespoons of crème fraîche into each ramekin, spreading it evenly over the bottom. This cream creates a flavorful base and prevents the egg whites from sticking to the porcelain. At this point, you can add your choice of garnishes: sliced Paris ham, smoked salmon, finely chopped mushrooms, or grated cheese according to your preferences.
3CRACK THE EGGS: Gently crack 2 eggs into each ramekin, sliding them in slowly to avoid breaking the yolks. The yolks should remain intact and centered for better presentation and even cooking. Season lightly with salt and pepper based on your garnishes.
4COOK IN WATER BATH: Place the ramekins in a larger pan filled with hot water reaching halfway up the sides of the ramekins (water bath). Bake at 180°C for 8 to 10 minutes depending on your preference: 8 minutes for just-set whites with a runny yolk, 10 minutes for a firmer texture. Check doneness by gently shaking a ramekin: the white should be opaque and the yolk should move slightly.
5FINISH AND SERVE: Carefully remove the ramekins from the oven using a kitchen towel. Sprinkle with fresh chopped parsley and chives, along with an additional teaspoon of crème fraîche if desired. Serve immediately in the ramekins with toasted bread or bread soldiers for dipping. This is the optimal moment for flavor and texture.