Oeufs Cocotte is a classic French dish that features eggs gently baked in cream, enhanced with cheese and fresh herbs. This simple yet elegant recipe is perfect for a cozy breakfast, brunch, or even a light dinner. Served with crusty bread, it’s a creamy and indulgent delight that captures the essence of French comfort food.
Why You’ll Love This Recipe
- Quick and Easy – Ready in just 20 minutes with minimal preparation.
- Rich and Creamy Texture – The combination of eggs, cream, and cheese creates a luxurious dish.
- Elegant Yet Simple – A classic French dish that feels sophisticated but is easy to make.
- Perfect for Any Occasion – Ideal for breakfast, brunch, or a light dinner with a side salad.
- Customizable – Add your favorite ingredients like ham, mushrooms, or spinach for extra flavor.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 4 large eggs
- 1/2 cup heavy cream
- 1/2 cup grated Gruyère or Parmesan cheese
- 2 tablespoons butter
- 1 garlic clove, minced
- 1 teaspoon fresh thyme leaves
- Salt and black pepper to taste
Directions
1. Prepare the ramekins
- Preheat the oven to 375°F (190°C).
- Butter four small ovenproof ramekins and sprinkle with minced garlic and fresh thyme.
2. Assemble the dish
- Pour 2 tablespoons of heavy cream into each ramekin.
- Carefully crack one egg into each dish, keeping the yolk intact.
- Season with salt and black pepper, then sprinkle with grated cheese.
3. Bake in a bain-marie
- Place the ramekins in a baking dish and pour in hot water until it reaches halfway up the sides of the ramekins.
- Bake for 12–15 minutes, or until the egg whites are just set but the yolks remain slightly runny.
4. Serve immediately
- Remove from the oven and let cool for a minute.
- Serve warm with crusty bread for dipping.
Servings and Timing
- Servings: 4
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Calories: Approximately 280 kcal per serving
Variations
- Ham & Cheese: Add diced ham or smoked salmon for extra protein.
- Mushroom & Spinach: Sauté mushrooms and spinach and add them before baking.
- Spicy Kick: Sprinkle with red pepper flakes or a dash of hot sauce.
- Truffle Flavor: Drizzle with truffle oil before serving for an indulgent twist.
- Dairy-Free Option: Replace cream with coconut cream or oat milk and use dairy-free cheese.
Storage/Reheating
- Refrigeration: Oeufs Cocotte is best enjoyed fresh, but leftovers can be stored in an airtight container for up to 1 day.
- Reheating: Warm in a low-temperature oven (300°F/150°C) for 5 minutes, but be careful not to overcook the eggs.
- Freezing: Not recommended, as eggs may become rubbery when reheated.
FAQs
What is Oeufs Cocotte?
Oeufs Cocotte refers to French-style baked eggs, cooked gently in ramekins with cream and cheese.
Can I use different cheeses?
Yes! Gruyère, Parmesan, cheddar, or goat cheese all work well in this dish.
Do I need a bain-marie?
Yes, the water bath ensures even cooking and prevents the eggs from overcooking too quickly.
How do I know when the eggs are done?
The whites should be set but the yolks should still be slightly runny.
What’s the best way to eat Oeufs Cocotte?
Use a spoon to scoop out the creamy eggs and dip toasted bread into the sauce.
Can I add meat or vegetables?
Absolutely! Add cooked bacon, smoked salmon, sautéed onions, or tomatoes for extra flavor.
Can I prepare these in advance?
The ingredients can be assembled ahead of time, but bake just before serving for the best texture.
What can I serve with this dish?
Oeufs Cocotte pairs beautifully with baguette slices, a side salad, or roasted potatoes.
How do I make the yolks firmer?
Bake for 2-3 minutes longer, but be careful not to overcook.
Can I use milk instead of cream?
Yes, but the dish will be less rich. Whole milk is the best substitute for heavy cream.
Conclusion
Baked Eggs in Cream (Oeufs Cocotte) is a luxurious yet simple French dish that transforms eggs into a creamy, flavorful masterpiece. Whether served for breakfast, brunch, or a light dinner, this dish is a true celebration of classic French cuisine. Pair with crusty bread and enjoy a comforting, elegant meal!
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Print
Baked Eggs in Cream (Oeufs Cocotte)
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A rich and comforting French dish, Oeufs Cocotte features eggs gently baked in cream with melted cheese and fresh thyme. This simple yet elegant recipe is perfect for a cozy breakfast or brunch, best enjoyed with crusty bread for dipping.
Ingredients
- 4 large eggs
- 1/2 cup heavy cream
- 1/2 cup grated Gruyère or Parmesan cheese
- 2 tbsp butter
- 1 garlic clove, minced
- 1 tsp fresh thyme leaves
- Salt and black pepper, to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Butter four small ramekins and sprinkle with garlic and thyme.
- Pour 2 tablespoons of cream into each ramekin.
- Crack an egg on top, being careful not to break the yolk.
- Season with salt and black pepper, then sprinkle with cheese.
- Place the ramekins in a baking dish filled with hot water (bain-marie).
- Bake for 12-15 minutes, until the egg whites are set but the yolks remain slightly runny.
- Serve immediately with crusty bread for dipping.
Notes
- For a richer flavor, add a teaspoon of truffle oil or a pinch of smoked paprika.
- Cooking time may vary—check at 12 minutes for soft yolks and 15 minutes for firmer eggs.
- Try adding sautéed mushrooms, spinach, or ham for extra depth.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: French
