Sun-Kissed Artichoke & Meyer Lemon Oeufs en Cocotte

Instructions

1. 1

   Preheat your oven to 375°F (190°C). Bring a kettle of water to a boil for the bain-marie later.

   10 min

   Tip: Getting the water boiling early saves you from frantically waiting while your eggs are ready to bake.

2. 2

   Generously coat the inside of 4 standard ramekins with 1 tbsp unsalted butter, softened.

   2 min

   Tip: Never apologize for buttering thoroughly—it prevents sticking and adds incredible flavor to the edges of the egg.

3. 3

   In a small skillet over medium heat, sweat the minced 1 small shallot and the quartered 1 cup marinated baby artichoke hearts for just a few minutes until warm and fragrant.

   4 min

   Tip: We just want to wake up the marinade and soften the shallots slightly, not brown them.

4. 4

   In a small bowl, whisk together 1/4 cup crème fraîche, 1 tbsp Meyer lemon juice, 1 tsp Meyer lemon zest, and 1 tbsp fresh tarragon until smooth.

   3 min

   Tip: This bright, citrusy cream is our California swap for the traditional heavy cream. It cuts through the richness beautifully.

5. 5

   Divide the warm artichoke and shallot mixture evenly into the bottom of the four buttered ramekins. Spoon half of the lemon crema equally over the artichokes.

   2 min

   Tip: Creating layers ensures every spoonful gets a bit of tangy cream and earthy artichoke.

6. 6

   Gently crack 4 large pasture-raised eggs, placing one into each ramekin. Top each egg with a tiny dollop of the remaining crema, then season generously with 1 pinch flaky sea salt and 1 pinch cracked black pepper.

   2 min

   Tip: If you're nervous about breaking the yolks, crack them into a small teacup first, then slide them into the ramekins.

7. 7

   Place the ramekins into a deep baking dish (like a 9x13 pan). Carefully pour 4 cups boiling water into the baking dish until it reaches halfway up the sides of the ramekins.

   2 min

   Tip: Pour the water into the corner of the pan to avoid splashing water into your delicate eggs.

8. 8

   Carefully transfer the baking dish to the oven. Bake for 12-14 minutes, until the egg whites are just set but the yolks are still glorious and runny.

   14 min

   Tip: Keep a close eye on them at the 10-minute mark. They continue to cook slightly once removed from the oven.

9. 9

   While the eggs bake, toast your 4 slices sourdough batons until golden and crunchy.

   5 min

   Tip: I like to rub my toasted sourdough with a cut clove of garlic, but plain is wonderful too.

10. 10

    Use tongs to carefully remove the ramekins from the water bath. Garnish with the remaining 1 tbsp fresh tarragon and serve immediately with the sourdough soldiers for dipping.

    1 min

    Tip: Warn your guests that the ramekins are quite hot!