Basic Oeufs en Cocotte: French Baked Eggs

Creamy baked eggs make a simple, yet indulgent, brunch dish
Oeufs en Cocotte


The French know the best way to eat their eggs — baked with plenty of cream. 

This recipe is courtesy of Eugenie Kitchen.

Deliver Ingredients


  • Butter, for greasing
  • 2 eggs
  • 4 Tablespoons heavy cream
  • Pinch of salt
  • Freshly ground black pepper
  • Paprika, optional
  • Toasted bread, to serve


Preheat the oven to 350 degrees F. Brush 2 ramekins with butter.

Add 1 egg and 2 tablespoons cream to each ramekin. Season with salt, pepper, and paprika.

Place the ramekins in a baking tray, and pour boiling water in the tray so that is comes at least half-way up the side of the ramekin. Cover the ramekins and baking tray with aluminum foil.

Bake for 15-20 minutes, until the eggs are cooked to your liking.

Serve hot, with toasted bread.

French Shopping Tip

Ingredients like olive oil, shallots, mustard, cream, stock, and butter will help bring French flavors to your cooking.

French Cooking Tip

French cuisine is renowned for slow-cooked sauces, however a quick pan sauce will do just as well; after sautéing a piece of meat or fish, remove it from the pan, deglaze with brandy or wine, finish with a touch of butter or cream and voilà!