Béchamel Oeufs en Cocotte

When it comes to the weekend, there’s nothing better than those long, lazy mornings filled with a decadent brunch and endless pot of coffee. Food blogger Renée Kemps’ béchamel oeufs en cocotte epitomises the luxurious Sunday brunch; putting a twist on the traditional French recipe, she uses a mix of béchamel and cream to give the dish another dimension. The result is a thick, creamy and runny meal perfect for dipping crusty bread into.

For this recipe, you’ll need ramekins to cook the cook the eggs in (discover these from Le Creuset for an authentic experience), along with béchamel sauce, heavy cream and a handful of fresh basil. To cook, place the ramekins in a pan with boiling water and steam for 6-10 minutes, depending on how runny you like your eggs.

For the full recipe, visit Renée Kemps’ website.