Cocotte eggs with foie gras and Espelette pepper

Indulge in the ultimate culinary experience with our exquisite recipe for Cocotte Eggs with Foie Gras and Espelette Pepper. This luxurious dish combines the delicate richness of foie gras with the subtle heat of Espelette pepper, creating a symphony of flavors that will delight your taste buds. Whether you’re preparing a special occasion meal or simply treating yourself to a gourmet breakfast, this dish is sure to impress. Join us on a gastronomic journey as we explore the preparation and presentation of this delectable dish, guaranteed to elevate your dining experience.

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Preparation 5 min
Baking 10 min
Servings 4
Level Débutant

Ingredients

Eggs : 4
Foie gras : 120 grams
Whipping cream 30% : 32 centiliters
Salt : 1 pinch
Pepper : 1 pinch
Espelette pepper : 1 pinch

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Ustensils
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La photo représente l'ustensile : Ramequins

Ramekins Buy

Note

For gourmets, add a piece of grilled bacon or a piece of pan-fried foie gras escalope.

Tip

Serve with toasted walnut bread rolls.

Preparation steps

Step 1
Pour 8 centilitres of liquid cream into each ramekin (4 for this recipe).
Step 2
Place 30 grams of foie gras per ramekin.
Step 3
Add an egg to each ramekin.
Step 4
Season with a pinch of salt, a turn of the pepper mill and a generous pinch of Espelette pepper.
Step 5
Finally, place the ramekins in a container filled with water.
The water level should reach 3/4 of the height of the ramekins.
Bake for 10 minutes at 200°C.
Baking information
- Temperature
  200°C 392°F
- Baking time 10 min