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–+ servings

Eggs en Cocotte – French Baked Eggs

Eggs en cocotte is a classic French dish that translates to “eggs in a little pot,” and it’s one of my favorite ways to make eggs feel instantly special. Everything bakes together in a small ramekin until creamy, cozy, and perfectly set, with just-runny yolks begging for bread. It’s simple, comforting, and very French in that effortless-but-elevated kind of way.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Yields1 servings
Print Recipe Pin Recipe
Servings1 servings

Ingredients

  • 1/2 tablespoon unsalted butter
  • 1/2 shallot, finely chopped
  • 2 slices turkey ham, chopped
  • 2 tablespoons Gruyère cheese, grated
  • 3 tablespoons heavy cream
  • 1 tablespoon crème fraîche
  • Salt, to taste
  • Black pepper, to taste
  • 2 large eggs
  • 1 to 2 teaspoons chives, finely chopped
  • Baguette or crispy bread, for serving

Instructions 

  1. Preheat the oven to 375°F.
  2. Cook the shallots: In a small pan over medium heat, melt the butter. Add the chopped shallot and cook until soft and fragrant, about 2 to 3 minutes, without browning.
  3. Build the base: Transfer the shallots to a small ramekin. Add the turkey ham and grated Gruyère. Pour in the heavy cream, add the crème fraîche, and season lightly with salt and pepper. Gently mix to combine.
  4. Add the eggs: Carefully crack the eggs on top of the mixture, keeping the yolks intact.
  5. Bake: Place the baking dish in the oven first. Set the ramekin into the baking dish, then loosely cover the ramekin with foil or a lid. Carefully pour hot water into the baking dish until it reaches about halfway up the sides of the ramekin to create a bain-marie. Bake until the whites begin to set, about 12 to 15 minutes.
  6. Finish cooking: Uncover and return to the oven for another 3 to 7 minutes, until the whites are fully set but the yolks are still slightly runny, depending on your preference.
  7. Finish and serve: Remove from the oven and immediately garnish with chives and a little more salt and pepper to taste. Serve warm with baguette or any crispy bread.

Notes

Q: Can I make this for more people?
A: Yes. Simply multiply the ingredients by the number of ramekins and bake them together in the same water bath.
Q: How do I keep the yolks runny?
A: Pull the ramekin from the oven when the whites are just set and the yolks still jiggle slightly in the center.
Q: Can I swap the cheese?
A: Absolutely. Comté, emmental, fontina, or even a little parmesan all work well. Feel free to use whatever you love.

Did You Make This Recipe?

If you make this recipe, leave a comment below and let me know how it turns out. I love hearing from you!