Breakfast & Brunch

Baked Eggs in Ramekins (Œufs Cocotte)

Name: Baked Eggs in Ramekins (Œufs Cocotte)
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Yield: 4 servings
Cuisine: French
Ingredients: 8 Large Eggs; 8 tablespoons Heavy Cream; 4 teaspoons Unsalted Butter; 0.5 teaspoon Salt; 0.25 teaspoon Black Pepper, freshly ground; 4 tablespoons Grated Gruyère cheese (optional); 4 tablespoons Chopped ham or cooked spinach (optional); 1 tablespoon Fresh chives or parsley, chopped (optional)

33 min4 servingsEasy320 cal

Œufs cocotte are a classic French dish featuring eggs gently baked in individual ramekins, often with a touch of cream and various savory additions, creating a rich and comforting breakfast or brunch item. The slow baking in a water bath results in perfectly set whites and a delightfully runny yolk. Originating in French country kitchens, Œufs cocotte became a beloved staple for its simplicity and elegance. It's a testament to the French culinary philosophy of elevating humble ingredients into sophisticated dishes, often served as a luxurious yet easy breakfast or brunch, particularly popular on weekends.

breakfastFrench CuisineBrunchEggsBaked Eggs

Ingredients

8 Large Eggs
8 tablespoons Heavy Cream
4 teaspoons Unsalted Butter
0.5 teaspoon Salt
0.25 teaspoon Black Pepper, freshly ground
4 tablespoons Grated Gruyère cheese (optional)
4 tablespoons Chopped ham or cooked spinach (optional)
1 tablespoon Fresh chives or parsley, chopped (optional)

Instructions

1
Preheat your oven to 375°F (190°C). Generously butter four individual ramekins (6-8 ounce capacity).
2
Place the buttered ramekins in a baking dish with high sides.
3
Pour 2 tablespoons of heavy cream into the bottom of each ramekin. If using optional additions like cheese, ham, or spinach, add them now over the cream.
4
Carefully crack two eggs into each ramekin, ensuring the yolks remain intact.
5
Season each ramekin with a pinch of salt and a grind of fresh black pepper.
6
Pour hot tap water into the baking dish, coming about halfway up the sides of the ramekins, creating a water bath (bain-marie).
7
Carefully transfer the baking dish to the preheated oven and bake for 15-20 minutes, or until the egg whites are just set and the yolks are still runny. Cooking time may vary based on your oven and desired yolk consistency.
8
Carefully remove the ramekins from the water bath using tongs. Dot each egg with 1 teaspoon of unsalted butter and sprinkle with fresh herbs if desired.
9
Serve immediately with toasted baguette slices or crusty bread for dipping.

Chef's Tips

•Storage & Serving: Œufs cocotte are best enjoyed immediately after baking. They do not store well as the yolks will continue to cook and firm up.
•Creative Variations: Feel free to experiment with fillings! Try smoked salmon, goat cheese, sautéed mushrooms, sun-dried tomatoes, or even a spoonful of pesto beneath the eggs for different flavor profiles.
•Perfect Yolk: For perfectly runny yolks and set whites, ensure your water bath is hot, and keep a close eye on the eggs during the last few minutes of baking. Overcooking is the biggest pitfall.
•Fun Fact: The term "cocotte" refers to the small, lidded earthenware pot or ramekin in which the eggs are traditionally cooked and served, directly translating to "small pot" or "casserole dish."