Quick French Baked Eggs Breakfast for Brunch
These quick French baked eggs (oeufs en cocotte) are the ultimate elegant brunch dish—creamy, custardy eggs baked in ramekins with cream, butter, and your favorite toppings. Ready in 15 minutes and infinitely customizable.
Ingredients
- 4 large eggs
- 4 tbsp heavy cream or crème fraîche
- 4 tsp unsalted butter
- Salt and freshly ground black pepper
- 2 tbsp fresh chives chopped
- 1 tbsp fresh parsley chopped
- 1 tsp fresh thyme leaves
- 2 tbsp cooked ham diced (optional)
- 2 tbsp cooked bacon or pancetta crumbled (optional)
- 2 tbsp smoked salmon chopped (optional)
- 2 tbsp Gruyère Emmental, or cheddar cheese, shredded
- Hot water for bain-marie
- 1 French baguette sliced (for serving)
- Mixed green salad for serving
Instructions
- Preheat oven to 375°F. Generously butter the inside of four 6-8 oz ramekins. If using add-ins like ham, cheese, spinach, or mushrooms, divide them among the ramekins, placing them at the bottom. Add 1 tablespoon of heavy cream or crème fraîche to each ramekin.
- If you're using cheese (Gruyère, cheddar, Boursin, or goat cheese), add a tablespoon to each ramekin. You can also add a dollop of pesto, caramelized onions, or sautéed mushrooms at this stage.
- Carefully crack one egg into each ramekin, trying to keep the yolk intact. Season lightly with salt and freshly ground black pepper (go easy on salt if using salty toppings).
- Place ramekins in a large baking dish or roasting pan. Carefully pour hot water into the pan until it reaches halfway up the sides of the ramekins. Bake for 10-12 minutes, until whites are set but yolks are still slightly jiggly. Carefully remove ramekins from water bath using tongs or a towel. Garnish with fresh herbs and serve immediately with crusty baguette.