Eggs en Cocotte (Baked Eggs)

Name: Eggs en Cocotte (Baked Eggs)
Prep time: 5 min
Cook time: 20 min
Ingredients: 4 whole eggs; 4 tbsp heavy cream; 4 tbsp boursin cheese; 2 tbsp butter; 2 tbsp chopped chives; salt and fresh cracked pepper; 2 slices grainy, seedy bread

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Eggs en Cocotte is the perfect recipe for slow, cozy, weekend mornings! Once you master this simple recipe for cheesy, custardy baked eggs, you’re going to want to make it all the time!

4 ramekins filled with creamy baked eggs topped with chives and black pepper

There is something seriously magical about slowly cooking eggs in individual pots of cream and Boursin cheese! Eggs en Cocotte or shirred eggs as they’re sometimes called are prepared in ramekins and baked in a water bath (like cheesecake) resulting in creamy, custardy eggs perfect for dipping or spreading on buttery toast!

Looking for the perfect pairing? Serve eggs en cocotte for brunch with buttery toast, bacon, and an herby salad.

Ingredients You’ll Need

Here’s what you’ll need to make this recipe: eggs, cream, butter, Boursin cheese, chives(optional) and bread.

recipe ingredients bread, cream, eggs, chives, cheese and butter

Recipe Variations:

Looking to mix it up? Eggs en Cocotte can be a blank slate for so many different ingredients! Try one of these variations:

Mushroom & Gruyère Cheese
Spinach and Goat Cheese
Sun-dried Tomatoes and Feta Cheese
Bacon and Cheddar
Black Pepper and Parmesan Cheese

Recipe Step by Step

Step 1. Prepare the Ramekins

These are the ramekins I used. I like them because they have tight-fitting lids. Rub your ramekins with just enough butter to coat so that the eggs don’t stick. Crack 1-2 eggs into each ramekin then top with cream and cheese.

left: two buttered ramekins right: two ramekins filled with eggs

Step 2. Prepare a “Bain-Marie” or Water Bath

Cover the ramekins with a lid or foil then place in a high sided baking dish. Pour boiling water into the baking dish, about ⅔ of the way up the sides of the ramekins.

left two ramekins filled with eggs, cream and cheese right: boiling water pouring into a water bath

Step 3. Bake

Bake the eggs until they reach your desired doneness. Top with salt, pepper and minced chives. Serve with warm buttered toast for dipping.

Cooking times will vary greatly depending on how you like your eggs. I’ve found that 12-15 minutes is good for runny yolks, 20-25 minutes for jammy, firmer yolks.

bread dipping into a cheesy baked egg in a ramekin

FAQs and Expert Tips

How do I know when your eggs are done cooking?

Egg doneness is so much of personal preference. I like my egg whites fully set with a soft gooey, jammy yolk. I recommend setting a timer for 12 minutes to start. After 12 minutes, have a peek at your eggs. The cream should be just barely bubbling around the sides and if you give the ramekins a gentle shake there will be a slight wobble on top. Not there yet? Close the oven and check them again in two minutes. Continue until your eggs are just how YOU like them!

What is a bain-marie?

A bain-marie is a water bath that creates even, gentle heat around whatever your baking. Cheesecakes and custards are typically baked in a bain-marie.

What is Boursin Cheese?

Boursin cheese is a soft, fresh cheese from France thats seasoned with garlic and herbs. It’s texture is similar to a whipped cream cheese. It’s great for eggs or spreading on toast. Boursin cheese is readily available in most supermarkets. If you need a substitute try an herbed goat cheese.

a close up of toasted bread dipping onto a baked eggs

Check Out More Great Breakfast Recipes:

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