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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.


  • 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.