Eggs en Cocotte with Cheesy Cream and Chives Recipe

Introduction

Eggs en cocotte is a simple yet elegant baked egg dish that’s perfect for breakfast or brunch. Creamy eggs baked gently with cheese and herbs create a rich, comforting meal that’s easy to prepare and always impressive.

Ingredients

• 1 tablespoon softened unsalted butter
• 3-6 large eggs (1-2 in each ramekin, depending on size)
• 1/4 cup heavy cream
• 1/4 cup cheese (Boursin garlic & herbs, herbed goat cheese, Comté, Emmental, Gruyere can all work)
• Bundle of chives, thinly sliced to serve
• Kosher salt and freshly ground black pepper
• Crusty bread, to serve

Instructions

1. Step 1: Preheat your oven to 350 degrees Fahrenheit and bring a kettle of water to a boil.
2. Step 2: Spread the softened butter around the inside of your ramekins to prevent sticking and add flavor. Crack 1-2 eggs into each ramekin, depending on size.
3. Step 3: Add crumbled or shredded cheese of your choice evenly over the eggs.
4. Step 4: Pour the heavy cream over the eggs and cheese, dividing 1/4 cup of cream evenly among the ramekins.
5. Step 5: Place the ramekins in a baking dish or ovenproof dish with sides tall enough to hold water. Pour the boiling water into the dish until it reaches halfway up the sides of the ramekins. Cover each ramekin with its lid or foil to keep the heat gentle and even.
6. Step 6: Bake for 12-15 minutes for runny yolks or 16-20 minutes for fully set eggs. Remove from oven, season with flaky salt, freshly ground black pepper, and sprinkle with sliced chives. Serve immediately with crusty bread.

Tips & Variations

• Use your favorite soft or semi-hard cheese to change the flavor profile—Gruyere adds nuttiness, while Boursin adds a garlicky herb kick.
• If you don’t have ramekins, small oven-safe jars or cups can work in a pinch.
• For added texture, sprinkle some crispy bacon bits or sautéed mushrooms on top before baking.

Storage

Eggs en cocotte are best enjoyed fresh but can be refrigerated in an airtight container for up to 2 days. To reheat, warm gently in a low oven (around 275°F) until warmed through, or microwave briefly, though the texture may change slightly.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe ahead of time?

You can prepare the ramekins ahead by cracking eggs and adding cheese and cream, then cover and refrigerate for up to 12 hours. Bake just before serving for the best texture.

What if I don’t have heavy cream?

You can substitute half-and-half or whole milk, but the texture will be less rich and creamy. If using milk, consider adding a small pat of butter for extra richness.

Eggs en Cocotte with Cheesy Cream and Chives Recipe

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4.5 from 110 reviews

Eggs En Cocotte is a classic French dish where eggs are gently baked in individual ramekins with cream and flavorful cheese, resulting in a rich and creamy texture. This elegant yet simple recipe uses a water bath to ensure perfectly cooked eggs with a luscious, delicate texture, ideal for a comforting breakfast or brunch served with crusty bread.

• Author: Logan
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 3 servings 1x
• Category: Breakfast
• Method: Baking
• Cuisine: French
• Diet: Vegetarian

Ingredients

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Eggs and Dairy

• 1 tablespoon softened unsalted butter
• 3–6 large eggs (1–2 in each ramekin, depending on size)
• 1/4 cup heavy cream
• 1/4 cup cheese (Boursin garlic & herbs, herbed goat cheese, Comté, Emmental, Gruyere – any works)

Seasonings and Garnish

• Bundle of chives, thinly sliced (for serving)
• Kosher salt and freshly ground black pepper

To Serve

• Crusty bread

Instructions

1. Preheat Oven and Boil Water: Preheat your oven to 350°F (175°C) and bring a kettle of water to a boil. This prepares the cooking environment for a gentle, even bake.
2. Prepare Ramekins: Spread softened unsalted butter evenly around the inside of each ramekin to prevent sticking and add flavor. Carefully crack 1-2 eggs into each ramekin depending on its size.
3. Add Cheese: Crumble or shred your choice of cheese and sprinkle it over the eggs in each ramekin to impart a rich, herby flavor.
4. Add Cream: Divide 1/4 cup of heavy cream evenly among the ramekins, pouring it gently over the eggs and cheese to keep them moist and creamy during baking.
5. Set Up Water Bath: Place the ramekins in a deep, oven-safe baking dish. Pour the boiling water carefully into the dish until it reaches halfway up the sides of the ramekins. Cover each ramekin with its lid or foil to retain moisture and promote gentle cooking.
6. Bake to Desired Doneness: Bake in the preheated oven for 12-15 minutes if you prefer runny yolks, or 16-20 minutes for fully set eggs. The water bath ensures even cooking and prevents curdling.
7. Season and Serve: Remove ramekins from the water bath, season eggs with flaky salt and freshly ground black pepper. Garnish with thinly sliced chives and serve immediately with crusty bread for dipping.

Notes

• You can vary the cheese type to adjust the flavor profile; stronger cheeses like Gruyere give a nuttier taste whereas Boursin adds garlic-herb notes.
• Adjust baking time depending on the size of your ramekins and how runny or firm you prefer your eggs.
• Using a water bath (bain-marie) is key to cooking the eggs gently and evenly without drying them out.
• Serve immediately for the best creamy texture; eggs tend to thicken as they cool.
• If you do not have ramekin lids, tightly cover with aluminum foil to maintain moisture.

Keywords: Eggs en Cocotte, baked eggs, French breakfast, creamy eggs, water bath eggs, ramekin eggs