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Baked Eggs (Eggs En Cocotte)

A delightful dish of Baked Eggs, also known as Eggs En Cocotte, featuring creamy texture and rich flavors, perfect for brunch or dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: French
Calories: 310
Ingredients Method Notes

Ingredients
  

For the Baked Eggs
  • 2 tablespoons unsalted butter (softened) Softened for easy greasing
  • 4 large eggs Fresh for best flavor
  • 1 ounce finely shredded gruyere cheese Can substitute with cheddar or feta
  • 2 tablespoons heavy cream Adds richness to the dish
  • 2 teaspoons thinly sliced chives For garnish and flavor
  • 2 teaspoons minced thyme Optional, adds herbal notes
  • Salt and pepper to taste To season the eggs

Method
 

Preparation
  1. Preheat your oven to 350˚F (175˚C) and bring a kettle of water to a boil.
  2. Divide the softened butter between your individual cocottes (or ramekins) and evenly grease the insides.
  3. Carefully crack 2 eggs into each cocotte, preserving the yolks intact.
  4. Top each egg with a generous sprinkle of shredded gruyere cheese.
  5. Spoon 1 tablespoon of heavy cream over the eggs in each cocotte.
  6. Cover each cocotte with a lid or tent a piece of foil over each ramekin.
  7. Place the cocottes into a small baking dish and pour boiling water from the kettle halfway up the sides of the vessels.
  8. Bake for 13 to 15 minutes for runny yolks, or for 16 to 24 minutes for jammy to hard-boiled consistency.
Finishing Touch
  1. Once baked, carefully lift the cocottes out and uncover them.
  2. Sprinkle with fresh chives and thyme, and season with flaked salt and cracked black pepper.
  3. Serve immediately with crusty bread or crostini.

Notes

For extra flavor, consider adding sautéed vegetables or crisp bacon before cracking the eggs. Fresh herbs like dill or parsley can also elevate the dish.