Oeufs en Cocotte with Tarragon

Oeufs en Cocotte makes a simple yet elegant breakfast.


  • 2 eggs
  • freshly grated nutmeg, to taste
  • a pinch of salt
  • a few grinds of black pepper
  • 24 tbsp creme fraiche
  • a handful of fresh tarragon


  1. Preheat oven to 350F / 180C / gas mark 4.
  2. Mix together the creme fraiche, nutmeg, salt and pepper to taste. Dollop half or a full tablespoon (depending on how much your prefer) into the bottom of each ramekin or an ovenproof teapot and then add some tarragon.
  3. Break an egg into each ramekin and then top with a second tablespoon (or as much as your prefer) of creme fraiche. Season with a tad more salt, pepper and nutmeg.
  4. Place the ramekins into a baking dish and then into the oven. Pour hot water into the dish so that it comes halfway up the sides of the ramekins.
  5. Bake until the eggs are set, about 15-18 minutes (the former if you prefer runnier eggs and the latter if you want them a bit firmer).
  6. Remove from the oven and top with a generous amount of fresh tarragon. Serve immediately with crusty bread for dipping.
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