How do you want your eggs? Runny, soft, or hard? Eggs en cocotte gives you the choice. Same ramekin, same oven, same water bath. The only variable is time. Fifteen minutes for a yolk that runs when you break it. Forty minutes for one that holds together but still gives. Forty-five for a yolk that is set all the way through.
Each ramekin gets buttered, then a layer of Asiago-parmesan-garlic cheese and chopped green onions on the bottom. Eggs cracked in on top. Heavy cream poured over. The ramekins sit in a baking dish of hot water, which keeps the heat gentle and even so the eggs set without turning rubbery. It is a French technique that sounds fussier than it is. Five minutes of prep, then the oven does the work.
How to Make Eggs en Cocotte
Build the Ramekins in Layers
Rub the inside of each ramekin with butter or olive oil. Spoon a tablespoon of the cheese mixture into the bottom, then a teaspoon of the green onion greens. Crack one or two eggs in on top. Season with salt and pepper. Pour two tablespoons of heavy cream over the eggs.
The cheese and onions on the bottom end up as a savoury base under the egg. The cream on top protects the surface from drying out.
Use a Water Bath
Line a baking dish with foil. Set the filled ramekins inside. Pour hot water into the dish until it comes about halfway up the sides of the ramekins. Transfer carefully to the middle rack at 190C (375F).
The water tempers the oven heat. Without it, the edges of the egg cook too fast while the centre stays raw. Direct dry heat in a ramekin gives you rubbery whites and a cold yolk. The water bath gives you silky whites all the way through.
Eggs en Cocotte
- Total Time: 25 minutes
- Yield: Serves 2
- Diet: Omnivore
Description
Elegant French baked eggs with cheese and herbs. A simple yet impressive brunch dish.
Ingredients
- 1 tsp Butter or olive oil
- 2 eggs
- 1/8 tsp Salt
- 1/8 tsp Pepper
- 4 tbsp Heavy cream (optional)
- 2 tbsp (30 ml) Asiago-parmesan-garlic cheese mixture
- 2 green onions chopped finely ( only green part )
Instructions
- Preheat oven to 375°F (190°C).
- Line the baking dish with nonstick aluminum foil.
- Rub the insides of the ramekins with butter or olive oil.
- Add 1 tablespoon of Asiago-parmesan-garlic cheese mixture and 1 teaspoon of chopped green onions to each ramekin.
- Crack one egg (or two for larger ramekins) into each ramekin; sprinkle with salt and pepper.
- Add 2 tablespoons of heavy cream to each ramekin.
- Arrange ramekins in the prepared baking dish.
- Pour hot water into the baking dish to come partway up the sides of the ramekins.
- Transfer the baking dish to the middle oven rack.
- Bake for 15-20 minutes for runny yolks, 38-44 minutes for soft-cooked yolks, or 45-46 minutes for hard-cooked yolks.
- Remove ramekins with oven mitts and serve immediately.
Notes
- For richer flavor, use crème fraîche or sour cream instead of heavy cream.
- To prevent overcooking, start checking for doneness at the lower end of the baking time range.
- Leftovers can be stored in the refrigerator for up to 2 days; reheat gently in the microwave or oven.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Oven-Baking
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1 ramekin
- Calories: 200
- Sugar: 1
- Sodium: 200
- Fat: 15
- Saturated Fat: 10
- Unsaturated Fat: 3
- Carbohydrates: 2
- Fiber: 1
- Protein: 10
- Cholesterol: 200
Frequently Asked Questions
What is the cheese mixture?
A blend of Asiago, parmesan, and garlic. You can buy pre-mixed versions at delis, or grate equal parts Asiago and parmesan with a clove of minced garlic mixed through.
Can I skip the heavy cream?
The cream protects the top of the egg from drying out and adds richness. Creme fraiche or sour cream work as alternatives. Without dairy on top, the egg surface can get tough.
Why only the green part of the green onions?
The green tops are milder and more delicate. The sharp raw bite of the white part would overpower the egg and cheese in a gentle dish like this. Save the whites for stir-fries or soups.
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