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Basic 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 — with plenty of cream. 


  • 2 Tablespoons butter, melted
  • 2 eggs
  • 1/4 Cup heavy cream
  • 1 Pinch of kosher salt
  • Freshly ground black pepper
  • Paprika, optional
  • Toasted bread, to serve


Preheat the oven to 350F.

Brush 2 ramekins with melted butter.

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

Boil water.

Place the ramekins in a baking pan with deep sides, 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.

Serve hot, with toasted bread for dipping.