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.
This baked egg dish, also know 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 and I expect to be making it many more times.
- Heavy cream
- Toppings of your choice like herbs and cooked meat or vegetables
Tips for Making Eggs en Cocotte
- You will need oven-safe 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.
- Pour 1 tablespoon of the cream in each ramekin and then add one egg. Add your toppings.
- The best way to bake eggs is in a water bath. Place your ramekins in a baking dish and add enough water to fill it halfway. The water will heat in the oven and gently cook the eggs.
- Bake the eggs for 15 to 30 minutes. I recommend checking your eggs at 15 minutes because the cooking time will depend on how big your eggs are and the size of your ramekins.
- Once the eggs are set but the yolk is still soft and runny they are done.
I like to let them cool for a few minutes before serving. You can enjoy them straight from the ramekin or you can spread the egg on toast.
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:
Eggs en Cocotte
- 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.