Oeufs au Plat Bressane (Eggs Baked in Cream) with Gruyère Toast

Silky garlic-rosemary cream baked around softly set eggs, finished with bubbling Gruyère and served with crisp sourdough for dipping.

Ingredients

• 4 large eggs
• 3/4 cup (180 ml) heavy cream
• 1 large garlic clove, smashed then finely grated (or minced)
• 1 tsp fresh rosemary, finely chopped (or 1/2 tsp dried)
• 3/4 cup (75 g) Gruyère, grated
• 2 thick slices sourdough bread
• 1 tbsp olive oil (or 1 1/2 tbsp butter), for toasting
• 1/2 tsp kosher salt, plus more to taste
• 1/4 tsp black pepper, plus more to taste
• Optional (pantry): pinch of nutmeg

Method

• 1

  Step 1: Heat oven & warm the dishes

  Preheat oven to **425°F / 220°C (200°C fan)**. Place **two small baking dishes/ramekins** (about 10–12 cm / 4–5 inches wide) on a tray to heat while the oven preheats. *Warm dishes help the eggs start setting immediately, keeping timing reliable.*

• 2

  Step 2: Infuse the cream

  In a small saucepan, combine **cream, garlic, rosemary, salt, pepper**, and **a tiny pinch of nutmeg** (if using). Warm over **medium-low heat** just until you see **steam and small bubbles at the edges** (do not boil), **2–3 minutes**. Turn off heat and let stand **2 minutes** to infuse.

• 3

  Step 3: Toast the sourdough

  While the cream infuses, toast sourdough in a skillet with **olive oil (or butter)** over **medium heat** until **deep golden and crisp**, about **2–3 minutes per side**. Rub the warm toast lightly with the **cut face of the smashed garlic** if you like a stronger garlic note. Set aside.

• 4

  Step 4: Assemble

  Carefully remove hot ramekins/tray from the oven. Add **1 tsp oil or butter** to each ramekin and swirl. Crack **2 eggs into each** ramekin (keep yolks intact). Pour the warm infused cream around the eggs, dividing evenly (aim to keep yolks mostly exposed). Sprinkle **Gruyère** around the perimeter and a little over the whites (avoid burying the yolks).

• 5

  Step 5: Bake until just set

  Bake **8–11 minutes**, rotating the tray at the halfway point, until:

• 6

  Step 6: Serve immediately

  Rest **1 minute**, then finish with a pinch of pepper. Serve the bubbling oeufs au plat with the **crisp sourdough** for scooping up cream, cheese, and runny yolk.

Tips

• **Doneness control:** For **very runny yolks**, pull them when whites are just set and yolks still wobble (often **8–9 minutes**). For **jammy yolks**, go **10–11 minutes**.
• **No ramekins?** Use one small baking dish and bake all 4 eggs together; add **1–2 extra minutes** and keep yolks spaced apart.
• **Cheese swaps:** Comté is the most classic stand-in; Emmental also works. If using a saltier cheese, reduce added salt slightly.
• **Herb options:** Rosemary is gorgeous here, but thyme is equally traditional and a touch more delicate.
• **Make-ahead:** Infuse the cream up to **24 hours ahead**; refrigerate, then rewarm gently until steaming before baking.
• **What to serve with:** A simple green salad with a sharp vinaigrette (pantry staples: olive oil + vinegar + salt/pepper) is perfect to cut the richness.

Nutrition (per serving, estimate)