Eggs en Cocotte (Oeufs en Cocotte) is a French baked egg dish that translates as egg in pots. Despite its elegant name and appearance, it’s quite simple to make and utterly delicious.

Eggs en Cocotte photo

This baked egg dish, also known as eggs en cocotte, is so simple and you can customize it with different ingredients to change up the flavors.

After the eggs are baked, they are so soft and creamy – I made mine with some pesto, fresh rosemary, and bacon bits.

I love French cuisine but a lot of the dishes are usually quite complicated so I’m thrilled that eggs en cocotte is so easy to make. This is the perfect lazy weekend breakfast or brunch and I expect to be making it many more times.

close-up of Eggs en Cocotte
Ingredients

  • Eggs
  • Heavy cream
  • Butter
  • Toppings of your choice like herbs, cheese, and cooked meat or vegetables. I used some pesto, chopped rosemary, and crumbled bacon.

overhead photo of Eggs en Cocotte

Recipe Steps

Grease the ramekins with butter and add one tablespoon of heavy cream into the bottom of each ramekin. Crack one egg into each ramekin and add your toppings.

Place the ramekins in a baking pan and pour enough water into the pan to reach halfway up the ramekins.

Bake them for 15 to 30 minutes at 350°F or until the eggs are barely set. Start checking them halfway through the cooking time, and then every few minutes until the whites are set and the yolks are cooked to your liking.

After you take the baking dish out of the oven, use tongs to lift the ramekins out. Let the eggs cool a little before eating. You can eat them as is, or spread them onto crusty bread or toast with a sprinkle of salt and pepper.

Tips for Making Eggs en Cocotte

You will need oven-safe dish and ramekins that hold between 4 and 6 ounces. If you don’t have ramekins, you can use any oven-safe bowl, cup, or pot that is the same size.

Keep in mind that the cooking time will depend on how big your eggs are and the size of your ramekins. That’s why I recommend checking them often so you don’t overcook them.

I think eggs en cocotte are best with runny yolks.

Optional Add-Ins

  • Cheese: You can serve them with shredded cheddar, Gruyere cheese, or grated Parmesan cheese on top.
  • Herbs: Any fresh herbs you like will work with this dish. Fresh thyme, parsley, chives, dill, or basil would be great on top for garnish.
  • Meat: Try adding crumbled cooked sausage or finely diced ham.
  • Vegetables: You can serve them with cooked mushrooms, garlic, shallots, onions, bell peppers, or other veggies you like.

This is such a simple breakfast and I can’t wait to try it again with different toppings. Here are some more easy breakfast recipes you might like to try.

More Breakfast Ideas

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Eggs en Cocotte

This baked egg dish has a fancy sounding name but is easy to prepare. The creamy, light eggs are perfect with toast.
Servings: 4
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
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Ingredients

  • 4 eggs
  • 4 tbsp heavy cream
  • 1 tbsp butter
  • toppings of your choice, herbs, meat, vegetables

Instructions
 

  • Preheat oven to 350°F. Grease interior of ramekins (between 4 to 6 oz in size, (see notes) with butter. Add 1 tbsp of heavy cream to the bottom of each ramekin. Crack egg on top.
  • Sprinkle on desired toppings (if you use something like pesto, you may want to reserve a little to spoon on top after your egg dish is finished). Fill a rectangle baking pan halfway with water and place ramekins inside (make sure your water level is not above the ramekins). Bake for about 15-30 minutes until egg is barely set (whites are just done and yolk is still soft, the timing will depend on the size of your eggs as well as how wide your ramekins are). I recommend you start checking in halfway, and then every few minutes after so you don't overcook your eggs. Let eggs cool a little (they will also continue to cook slightly) before eating. You can eat them as is, or spread onto bread or toast.

Notes

  • I made these in ramekins, though you are free to use other oven-safe pots, bowls, or cups that are around the same size. You want to use something between 4oz to 6oz. A 4oz ramekin will yield a thicker egg that will take a little longer to cook and the egg white might cover the egg yolk during cooking. A wider, 6oz ramekin will cook the egg faster and the egg yolk will likely stay on the surface since the egg white is more spread out.
  • Nutrition estimate does not include the toppings.
Serving: 0.25of recipe, Calories: 148kcal, Carbohydrates: 0.8g, Protein: 6.7g, Fat: 13g, Saturated Fat: 6.8g, Sodium: 75.4mg, Sugar: 0.6g, NET CARBS: 1
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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