Eggs en Cocotte
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.
The eggs are soft and creamy and you can fill your pots with whatever toppings you wish: herbs, cheese, vegetables, various meats. I sprinkled mine with rosemary, pesto and bacon bits. You can eat it alone or spread it on bread.
We actually never had this dish during our two trips to France, mainly because we were too busy stuffing our faces with croissants. On our trip this past Spring, I actually gave myself a stomach ache after consuming 6 croissants in a matter of hours. Oops. In my defense, we were only in Paris for two days, so I felt compelled to eat as many as I could possibly get my hands on. On my next trip though, I hope to have oeufs en cocotte for breakfast.
I love French cuisine but a lot of the dishes are usually quite complicated so I’m thrilled that this one is so easy to make. This is the perfect lazy weekend breakfast and I expect to be making it many more times.
* 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.
- 4 eggs
- 4 tbsp heavy cream
- 1 tbsp butter
- toppings of your choice herbs, meat, vegetables
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.
- 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.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have. All images and content are © Kirbie's Cravings.
Eggs en Cocotte
Amount Per Serving (0.25 of recipe)
Calories 148 Calories from Fat 117
% Daily Value*
Saturated Fat 6.8g43%
Polyunsaturated Fat 1.3g
Monounsaturated Fat 4g
Vitamin A 550IU11%
Net Carbs 1g2%
* Percent Daily Values are based on a 2000 calorie diet.