Description
A classic French breakfast or brunch dish, Eggs Cocotte (œufs en cocotte) are gently baked eggs nestled in cream, butter, and delicious toppings. Elegant, comforting, and incredibly easy to make!
Ingredients
Scale
- 4 large eggs
- 4 tablespoons heavy cream
- 2 tablespoons butter (softened)
- Salt and freshly ground black pepper, to taste
- Fresh herbs (chives, parsley, or thyme), for garnish
- Optional: sautéed mushrooms, smoked salmon, spinach, or grated cheese
Instructions
- Preheat the oven to 180°C (350°F). Boil water for a bain-marie.
- Butter 4 small ramekins and add a tablespoon of cream to each.
- Crack an egg into each ramekin, then season with salt and pepper.
- Add any toppings you like—such as mushrooms, spinach, or cheese.
- Place the ramekins in a baking dish and pour hot water halfway up their sides.
- Bake for 10–15 minutes, until the whites are set but the yolks are still soft.
- Garnish with fresh herbs and serve immediately with toast or baguette slices.
Notes
💡 Tip: You can customize your Eggs Cocotte with your favorite flavors—think truffle oil, ham, or roasted vegetables for a gourmet touch!
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Brunch, French Recipes
- Method: Baked in Water Bath
- Cuisine: French
Nutrition
- Serving Size: 1 ramekin
- Calories: 210
- Sugar: 1g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 9g
- Cholesterol: 250mg
Keywords: eggs cocotte, baked eggs, french breakfast, brunch recipe, easy egg recipe, oeufs en cocotte