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French-Style Baked Eggs (Oeufs Cocotte): A Cozy 15-Minute Classic

If you've never had oeufs cocotte, picture this: a whole egg cracked into a little ramekin, nestled into a pool of cream, baked just until the white sets and the yolk stays soft and jammy in the middle. That's it. That's the whole trick.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2
Course: Breakfast
Cuisine: French
Ingredients Equipment Method Video Notes

Ingredients
  

  • 2 large eggs
  • 4 tablespoons heavy cream or crème fraîche, divided
  • 1 teaspoon unsalted butter for greasing
  • Salt and freshly cracked black pepper to taste
  • 1 tablespoon fresh chives finely chopped
  • Optional: a pinch of grated nutmeg a spoonful of sautéed mushrooms, or a few strands of grated Gruyère

Equipment

  • Kettle or saucepan
  • Oven
  • Measuring spoons
  • Chopping board and chef’s knife

Method
 

  1. Preheat your oven to 375°F (190°C). Butter two ramekins generously, right up the sides.
  2. Spoon 1 tablespoon of cream into the bottom of each ramekin.
  3. Crack one egg into each ramekin on top of the cream, being careful not to break the yolk.
  4. Spoon the remaining cream over the top of each egg.
  5. Season with salt, pepper, and a pinch of nutmeg if using.
  6. Place the ramekins in a baking dish and pour hot water into the dish until it reaches about halfway up the sides of the ramekins (this is your bain-marie).
  7. Bake for 10–12 minutes, until the whites are just set but the yolks still jiggle slightly in the center.
  8. Remove carefully, sprinkle with fresh chives, and serve immediately with crusty bread or toast soldiers for dipping.

Video

Notes

Use room-temperature eggs and a bain-marie for the softest texture. Bake until the whites are set but the yolks still wobble slightly. Serve immediately with toast soldiers. Add-ins such as mushrooms, spinach, ham, or cheese should be cooked first
Start checking the eggs at 9 minutes. Remove them when the whites are set but the yolks still jiggle slightly, as they will continue cooking from the residual heat