Before you cook
Background Recipe story & origin
Oeufs en cocotte (eggs baked in ramekins) are a French breakfast and brunch preparation dating to classical French cuisine. 'Cocotte' refers to small, individual baking dishes. The technique involves baking eggs in buttered ramekins with cream and seasonings, creating set whites with runny yolks and a creamy, custardy surrounding. The method appears in Escoffier and throughout French culinary canon. Variations add cheese, herbs, ham, vegetables, or truffles beneath or atop the eggs. The dish requires precise timing - overcooking yields hard yolks. Eggs en cocotte represent French cuisine's technique-driven approach to simple ingredients. The preparation is useful for entertaining, as multiple cocottes bake simultaneously.
Before you start Equipment you'll need
- ramekins — Individual ceramic dishes provide even heat distribution for baking eggs and custards in water bath
- baking dish — Provides container for water bath to ensure gentle even baking of eggs in ramekins
Safety Safety & allergen notes
- Use caution with hot surfaces and oils.
- Ensure proteins are cooked to safe internal temperatures.
Non-negotiables Rules for success
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Prepare the ramekins
Preheat oven to 375°F. Butter two ramekins. Add 1 tbsp cream to each.
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Add the eggs and bake
Crack 2 eggs into each ramekin. Season. Top with remaining cream. Place in baking dish, add hot wate...
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Add the toppings
Top with chives. Serve with toast soldiers for dipping.
Prep Get set first
About 5 min of prep
- Prepare ramekins
- Prepare baking dish
This recipe takes about 15 minutes total.
Ingredients
Instructions
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Prepare the ramekins
Preheat oven to 375°F. Butter two ramekins. Add 1 tbsp cream to each.
-
Add the eggs and bake
Crack 2 eggs into each ramekin. Season. Top with remaining cream. Place in baking dish, add hot water halfway up ramekins. Bake 12-15 minutes until whites are set but yolks runny.
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Add the toppings
Top with chives. Serve with toast soldiers for dipping.