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Eggs En Cocotte (Baked Eggs)
This Eggs En Cocotte recipe (Baked Eggs) is such an amazing, quick and impressive breakfast! This is one of the baked egg recipes that will surely impress. Not only that, it comes together so quickly, and taste so creamy and delicious. The perfect breakfast/or brunch. (Dinner is also acceptable for this!)
All it takes is a few staples, topped with herbs and served with crusty bread, it is so good!
What are Eggs En Cocotte?
Eggs en Cocotte (also called baked eggs) is a French way of slow baking eggs in a water bath – with cream and cheese (sometimes ham). They are traditionally served with toast strips to dip in the yolk. This is truly one of my favorite baked eggs recipes.
What ingredients do you need to make this eggs en cocotte recipe?
- Softened butter
- Eggs
- Heavy cream
- Cheese of choice: like parmesan cheese, Boursin garlic & herbs, feta cheese, herbed goat cheese, Comté, Emmental, Gruyere cheese all can work
- Chives
- Salt and pepper
- Crusty bread
Other additions you can add to this recipe: Ingredients like bacon, breakfast potatoes, salsa, cherry tomatoes, any veggies such as spinach, or really anything you have available to you will also work.
Steps to make this recipe
Step 1
Preheat your oven to 350 degrees, and bring a kettle to a boil.
Step 2
Take your softened butter, and spread around your ramekins to help with any sticking/and to add more flavor. Crack 1-2 eggs in each ramekin (depending on the size of your vessel).
Step 3
Finish off with crumbled or shredded cheese of your choice (you can use Boursin garlic & herbs, herbed goat cheese, Comté, Emmental, Gruyere all can work)
Step 4
Finish with your cream; 1/4th cup total divided into 3 ramekins.
Step 5
Place your ramekins in a baking dish/oven-safe dish that has a little bit of height. Next, you’re going to make your water bath (bain-marie) by pouring your boiling water into the baking dish until it reaches halfway up the sides. Cover with your ramekin tops or foil. This helps cook the eggs really gently, and it stays really creamy!
Step 6
Bake for 12-15 minutes, until the eggs are your desired doneness. I like mine more on the runny side, so I will take them out earlier, but if you want them completely hard boiled, bake for 16-20 minutes. Remove from the oven; season with flakey salt, pepper and garnish with chopped chives and crusty bread. You can also top with your favorite fresh herbs like parsley, dill or cilantro.
Tips, Tricks and Substitutions
What is a bain-marie?
A bain-marie is a type of heated hot water bath, where you place your dish in a platter with heated water, where it helps heat the ingredients gently and smoothly during the cooking process. For this recipe, it helps the eggs cook to a creamy custardy consistency.
The ramekins I used for this: I’m using these white cocotte’s!
For baking your eggs
Bake your eggs until the eggs whites are just set. This part is totally up to your preference as well.
Bake for 12-15 minutes, until the eggs are your desired doneness. I like mine more on the runny yolks side, so I will take them out earlier, but if you want them completely hard boiled, bake for 16-20 minutes.
Other ingredients to add in your eggs en cocotte
You can add ingredients like grilled mushrooms, prosciutto, onions, shallots tomatoes, bacon, spinach, pancetta and more!
What else can you make in a cocotte?
You can make mini shakshuka as well, chowder, individual cinnamon rolls, french onion soup, to just name a few!
More breakfast and egg recipes to check out:
- Jammy Eggs with Chili Butter and Garlic Yogurt
- Skillet Huevos Rancheros
- Butternut Squash Butter
- Easy Harissa Shakshuka
- Whipped Ricotta Toast with Strawberry Jam
If you do make this Eggs En Cocotte recipe (first of all, thank you!!), be sure to leave a comment and/or give this recipe a rating! Don’t forget to tag me on Instagram and through social media so I can be sure to see what you’re making! If you’d like to stay in touch and get the latest to your inbox, sign up for our Newsletter here as well!
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Watch How To Make This Recipe
Eggs En Cocotte (Baked Eggs)
Ingredients
- 1 tablespoon softened butter
- 3-6 eggs 1-2 in each ramekin, depending on size
- 1/4th cup heavy cream
- 1/4th cup cheese Boursin garlic & herbs, herbed goat cheese, Comté, Emmental, Gruyere all can work
- bundle of chives thinly sliced to serve
- salt and pepper to taste
- crusty bread to serve
Instructions
- Preheat your oven to 350 degrees, and bring a kettle to a boil.
- Take your softened butter, and spread around your ramekins to help with any sticking/and to add more flavor. Crack 1-2 eggs in each ramekin (depending on the size of your vessel).
- Finish off with crumbled or shredded cheese of your choice (you can use Boursin garlic & herbs, herbed goat cheese, Comté, Emmental, Gruyere all can work)
- Finish with your cream; 1/4th cup total divided into 3 ramekins.
- Place your ramekins in a baking dish/oven safe proof dish that has a little bit of height. Next, you’re going to make your water bath by pouring your boiling water into the baking dish until it reaches halfway up the sides. Cover with your ramekin tops or foil. This helps cook the eggs really gently, and it stays really creamy!
- Bake for 12-15 minutes, until the eggs are your desired doneness. I like mine more on the runny side, so I will take them out earlier, but if you want them completely hard boiled, bake for 16-20 minutes. Remove from the oven; season with flakey salt, pepper and top with chopped chives and crusty bread.
Baked our eggs for 17 minutes and they’re still runny goo. They’re going back in, but this cook time is wildly off for us.
Absolutely delicious recipe! Only problem was bake time for me was more around 17 minutes at 175 Celsius to have it runny
First time here, wish you good！
Fantastic recipe!! This is the first one I tried of yours, but all of your recipes look very classic and prestigious, almost Gordon Ramsey level.
Fantastic recipe!! This is the first one I tried of yours, but all of your recipes look very classic and prestigious, almost Gordon Ramsey level. I wish I could upload the picture I took of “Eggs in Cocotte” that I made. 20 minutes is the perfect time for mine!
Thank you for your sweet review! 🙂 Happy new year!