Oeufs en Cocotte, or French baked eggs, are a classic oven-baked egg dish that is gently cooked in a water bath. The result is soft, creamy, and perfectly indulgent eggs —ideal for cozy weekends, relaxed brunches with family and friends, or special occasions like Easter. Simple to prepare yet elegant, this dish is a true staple of French home cooking.
“Oeufs en Cocotte” translates to “eggs in a ramekin.” This traditional French dish is baked gently in a water bath, creating delicate egg whites and a soft, creamy yolk. It’s a staple of French home cooking and often served with fresh bread for dipping.
Ingredients:
- 4 eggs
- 150 ml heavy cream or crème fraîche
- 2 tbsp Boursin (herb cream cheese)
- 2 tbsp freshly grated Parmesan cheese
- 2 tsp butter
- a pinch of nutmeg
- salt & pepper, to taste
- freshly chopped chives
- bread (e.g. baguette), for serving
Directions:
1. Preheat the oven & prepare the water bath: Preheat the oven to 180°C (convection). Bring water to a boil and set aside.
2. Prepare the ramekins & add eggs: Lightly butter two ramekins. Add 75 ml cream to each, along with 1 tablespoon Boursin, a pinch of nutmeg, salt and pepper to taste, then stir gently. Optional: Instead of the Boursin, add fillings like sautéed mushrooms, spinach, goat cheese, or sun-dried tomatoes. Crack 2 eggs into each ramekin and top with Parmesan cheese.
3. Bake in a water bath: Place the ramekins in a baking dish. Carefully pour hot water into the baking dish until it reaches halfway up the sides of the ramekins. Optional: Cover the ramekins with lids for a softer, creamier texture, or bake without lids for a lightly golden top. Bake for 12–15 minutes, until the egg whites are fully set and the yolks remain soft.
4. Serve: Season with salt and pepper, top with fresh chopped chives, and serve immediately with toasted or butter-roasted baguette.
Recipe Tips:
Cream vs. Crème Fraîche: Crème fraîche adds a slightly tangy richness, while heavy cream is milder and smoother.
Variations: Try other classic combinations like mushrooms & thyme, spinach & goat cheese, or sun-dried tomatoes with herbs.
Oeufs en Cocotte | French Baked Eggs
Course: Snacks, Breakfast, BrunchCuisine: FrenchDifficulty: Easy2
servings5
minutes15
minutes20
minutesOeufs en Cocotte, or French baked eggs, are a classic oven-baked egg dish that is gently cooked in a water bath. The result is soft, creamy, and perfectly indulgent eggs —ideal for cozy weekends, relaxed brunches with family and friends, or special occasions like Easter. Simple to prepare yet elegant, this dish is a true staple of French home cooking.
Ingredients
4 eggs
150 ml heavy cream or crème fraîche
2 tbsp Boursin (herb cream cheese)
2 tbsp freshly grated Parmesan cheese
2 tsp butter
a pinch of nutmeg
salt & pepper, to taste
freshly chopped chives
bread (e.g. baguette), for serving
Directions
- Preheat the oven & prepare the water bath: Preheat the oven to 180°C (convection). Bring water to a boil and set aside.
- Prepare the ramekins & add eggs: Lightly butter two ramekins. Add 75 ml cream to each, along with 1 tablespoon Boursin, a pinch of nutmeg, salt and pepper to taste, then stir gently. Optional: Instead of the Boursin, add fillings like sautéed mushrooms, spinach, goat cheese, or sun-dried tomatoes. Crack 2 eggs into each ramekin and top with Parmesan cheese.
- Bake in a water bath: Place the ramekins in a baking dish. Carefully pour hot water into the baking dish until it reaches halfway up the sides of the ramekins. Optional: Cover the ramekins with lids for a softer, creamier texture, or bake without lids for a lightly golden top. Bake for 12–15 minutes, until the egg whites are fully set and the yolks remain soft.
- Serve: Season with salt and pepper, top with fresh chopped chives, and serve immediately with toasted or butter-roasted baguette.
Tips
- Cream vs. Crème Fraîche: Crème fraîche adds a slightly tangy richness, while heavy cream is milder and smoother.
- Variations: Try other classic combinations like mushrooms & thyme, spinach & goat cheese, or sun-dried tomatoes with herbs.
