Instant Pot Eggs En Cocotte
Ingredients
- pat of butter for greasing ramekins
- eggs ( one egg per ramekin )
- heavy cream (35%) (1 tbsp per ramekin)
- grated Parmesan cheese to taste
- a few snips of chopped chives
- salt + pepper to taste
- 2 cups water
Instructions
- Butter ramekins.Crack an egg into each one.Add 1 tbsp cream to each ramekin, top with grated parmesan, some chopped chives, salt and pepper.
- Add water to instant pot, then add trivet.Place ramekins on trivet.
- Lock on lid and turn pressure valve on lid to sealing.Choose Pressure Cook setting, then press Pressure Level button to adjust pressure to low.Adjust timer to 2 minutes and let instant pot begin cooking. (If you like runny yolks 2 minutes is great, for a slightly more cooked egg try 3 minutes)
- When done, press cancel.Do a quick pressure release, by carefully turning pressure valve on lid to venting.When steam stops and pin is down, open lid and carefully remove ramekins (use tongs or a canning jar lifter).
- Serve immediately with buttered toast fingers for dipping. Enjoy
Notes
Variations *substitute parmesan and herbs with these delicious combinations:
Add chopped smoked salmon, lemon zest and a bit of dill.
Add crumbled, cooked bacon and grated cheddar.
Add crumbled cooked, sausage meat and grated gouda or emmenthal cheese.
You can make as many as will fit in your pot.
For best results, always add at least 3 ramekins to pot, and if cooking only two ramekins, fill the third with water.
For best results, always add at least 3 ramekins to pot, and if cooking only two ramekins, fill the third with water.