Eggs en Cocotte with Cheesy Cream and Chives Recipe
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.
- 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
Scale
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
- 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.
- 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.
- Add Cheese: Crumble or shred your choice of cheese and sprinkle it over the eggs in each ramekin to impart a rich, herby flavor.
- 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.
- 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.
- 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.
- 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
