Oeufs en Cocotte is a very simple way to cook eggs, yet despite its simplicity it still retains some elegance. Creme fraiche adds some creamy luxury and together with the eggs it is the perfect background, neutral yet rich, for fresh tarragon and lots of it. Oeufs en Cocotte – translated directly as Chick Eggs, but better translated as eggs in pots – are similar to baked eggs (also known as shirred eggs). The difference is that baked eggs are just baked directly in the oven and oeufs en cocotte are baked in a water bath.
This recipe serves 2, but it is easy to half it to serve 1 or to double it to serve 4 (or even more if you want to serve it to a crowd). Because I am always on the lookout for new breakfasts, I like to eat oeufs en cocotte for the first meal of the day. However, they also make a nice lunch served with a green salad or even an appetizer before dinner.
You can also add vegetables such as tomatoes or spinach, some butter or olive oil, some ham or bacon, or a bit of cheese, but for me sometimes all a dish truly needs is some creme fraiche and tarragon. Extras are always nice, but never necessary. 
Oeufs en Cocotte with Tarragon
- Total Time: 30 minutes
- Yield: 2 servings 1x
Description
Oeufs en Cocotte is a simple yet elegant breakfast dish, featuring creamy eggs baked with creme fraiche and fresh tarragon.
Ingredients
- 2 eggs
- 2-4 tbsp creme fraiche
- Freshly grated nutmeg, to taste
- A pinch of salt
- A few grinds of black pepper
- A handful of fresh tarragon
Instructions
- Preheat your oven to 350°F (180°C) or gas mark 4.
- In a small bowl, mix together the creme fraiche, freshly grated nutmeg, salt, and black pepper to taste.
- Divide the mixture, dolloping half or a full tbsp (depending on preference) into the bottom of each ramekin.
- Crack an egg into each ramekin, being careful not to break the yolk.
- Top each egg with a generous amount of fresh tarragon.
- Place the ramekins in a baking dish and pour hot water into the dish until it reaches halfway up the sides of the ramekins.
- Bake in the preheated oven for 12-15 minutes, or until the egg whites are set but the yolks remain slightly runny.
- Carefully remove the ramekins from the water bath and serve immediately.
Notes
- This dish can be easily adjusted to serve more or fewer people.
- Consider adding vegetables like tomatoes or spinach, or proteins like ham or bacon for variety.
- Serve with a green salad for a light lunch or as an appetizer before dinner.
- Store any leftovers in the refrigerator and reheat gently.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2
- Sodium: 150
- Fat: 20
- Carbohydrates: 3
- Fiber: 0
- Protein: 12
- Cholesterol: 370
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Frequently Asked Questions
What is the difference between oeufs en cocotte and regular baked eggs?
The article explains that baked eggs (also called shirred eggs) go directly into the oven, while oeufs en cocotte are baked in a water bath — the ramekins sit in a baking dish filled with hot water reaching halfway up their sides. The water bath creates a gentler, more even heat that keeps the whites silky.
How do I scale this recipe up for a crowd?
The recipe is designed to scale easily: halve it to serve 1, double it to serve 4, or continue scaling further. You simply need enough ramekins and a baking dish large enough to hold them all in a single layer in the water bath.
Can I add other ingredients beyond the creme fraiche and tarragon?
Yes — the article specifically suggests tomatoes, spinach, butter, olive oil, ham, bacon, or cheese as optional additions. The author notes that extras are always nice but never necessary, and that creme fraiche with abundant fresh tarragon is already a complete dish.
Can oeufs en cocotte be served at meals other than breakfast?
Absolutely. The article mentions they also make a nice lunch served with a green salad, or an elegant appetizer before dinner — so they work across multiple occasions beyond the first meal of the day.
