Oeufs cocotte – baked eggs in ramekins with cream Recipe
Oeufs cocotte is a French breakfast dish where eggs are baked in small ramekins with cream and various add-ins. It’s something between a soft-boiled egg and a mini gratin, eaten with a teaspoon straight from the ramekin. In France it’s often served on weekends with a crispy baguette for dipping into the creamy yolk.
This classic French dish combines the simplicity of baked eggs with the elegance of cream and cheese, all served in individual portions. The water bath keeps the texture silky and delicate, with just-set whites and luxuriously runny yolks.
Chef's tips
Use the freshest eggs you can find – their flavor and the way the yolks hold together make a big difference. Keep a close eye on the baking time: a minute too long can turn runny yolks into hard ones. If your oven runs hot, start checking at around 8 minutes. You can also warm the cream slightly before pouring it over the eggs to help them cook more evenly.
How to serve
Serve directly in the ramekins, placed on small plates to protect the table from the heat. Add slices of warm baguette or toasted country bread for dipping, plus a simple green salad or tomato salad on the side. A cup of good coffee or a glass of freshly squeezed orange juice pairs beautifully for a leisurely brunch.
Ingredients
- egg - 4 piece
- 30% cream - 80 ml
- yellow cheese grated, e.g. Gruyère or Emmental - 40 g
- ham cut into small cubes - 40 g
- chives chopped - 1 tablespoon
- butter for greasing the ramekins - 10 g
- salt to taste
- black pepper freshly ground, to taste
Preparation
- Preheat the oven to 180°C (top and bottom heat). Prepare two small ovenproof ramekins or small dishes.
- Grease the inside of the ramekins with butter. Sprinkle half of the chopped ham and 1 tablespoon of grated cheese into the bottom of each.
- Crack 2 eggs into each ramekin, trying not to break the yolks.
- Pour about 2 tablespoons of cream over each, so it lightly covers the whites while the yolks remain visible. Sprinkle with the remaining cheese, season with salt and pepper.
- Place the ramekins in a larger ovenproof dish or deep baking tray. Pour in hot water so it comes halfway up the sides of the ramekins – this creates a water bath.
- Put everything in the oven and bake for 10–15 minutes, until the whites are set but the yolks remain runny. Start checking after 10 minutes by gently shaking the ramekin – the center should still wobble slightly.
- After removing from the oven, sprinkle the eggs with chopped chives and serve immediately, preferably with slices of baguette for dipping into the yolk-and-cream sauce.
Storage
To danie najlepiej jeść od razu po przygotowaniu. Po podgrzaniu żółtka całkowicie się zetną i stracą kremową konsystencję.
Oeufs cocotte are a great way to turn a few basic ingredients into something that feels like a café-style breakfast. Once you get a feel for your oven and the perfect baking time, you can easily adapt the recipe to whatever cheese or cold cuts you have on hand.
