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Eggs en Cocotte (Baked Eggs)

Elegant French-style baked eggs with cream and herbs, served in individual ramekins.

french cuisinebaked eggseggs en cocottebreakfastbrunch

Prep Time

10 mins

Cook Time

15 mins

Servings

4
Eggs en Cocotte (Baked Eggs)

Ingredients

  • 8 large eggs
  • 8 tablespoons heavy cream
  • 4 tablespoons butter
  • Fresh herbs (chives, parsley, tarragon)
  • Salt and freshly ground pepper
  • Nutmeg, freshly grated
  • 4 slices prosciutto or ham (optional)
  • Toasted bread for serving

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Instructions

  1. 1
    Preheat oven to 375°F (190°C). Bring a kettle of water to boil.
  2. 2
    Butter four ramekins generously.
  3. 3
    If using, line each ramekin with a slice of prosciutto.
  4. 4
    Crack 2 eggs into each ramekin.
  5. 5
    Add 2 tablespoons cream to each ramekin.
  6. 6
    Season with salt, pepper, and a pinch of nutmeg.
  7. 7
    Sprinkle with chopped herbs.
  8. 8
    Place ramekins in a baking dish.
  9. 9
    Pour hot water into the baking dish halfway up the sides of the ramekins.
  10. 10
    Bake for 12-15 minutes until whites are set but yolks are still runny.
  11. 11
    Serve immediately with toasted bread.

Pro Tip

Watch the eggs carefully while baking - they can go from perfectly cooked to overdone very quickly.

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