Oeuf Cocotte

Ah, "Oeuf en cocotte", also known as baked eggs, is a delightful and simple dish that never fails to impress. Imagine the perfect eggs, cooked in a creamy reduction for just 6 minutes, resulting in a heavenly combination of flavors and textures. This classic French dish is the epitome of elegance and comfort, making it a perfect choice for a leisurely breakfast or a cozy dinner. The rich and velvety texture of the eggs, combined with the luxurious cream, creates a harmonious symphony of flavors that is simply irresistible.


Oeuf Cocotte

Course: Breakfast
Cuisine: French
Keyword: baked eggs
Prep Time: 20 minutes
Cook Time: 6 minutes
Total Time: 26 minutes
Servings: 4
Calories: 235kcal
Cost: $5
Print Recipe


  • 1 Pot or Dutch oven
  • 4 Ramekins


  • 4 ea. Pasture raised eggs
  • 200 g Heavy cream reduced by half
  • 25 g Butter
  • 3 g Fresh herbs



  • Butter each ramekin generously. Season with a pinch of salt. Add the reduced cream and the egg.

Baked Eggs

  • To start, fill a Dutch oven with one inch/2.5cm of boiling water. Carefully arrange amekins inside, ensuring they are stable and secure. Add reduced cream and eggs. Place the lid on top and let the eggs cook for about 6 minutes on low heat. Alternatively, you can opt to cook them in a fan oven at 325ºF/160ºC. Once your eggs are perfectly poached, it's time to season them to perfection. A sprinkle of fleur de sel and freshly ground black pepper will enhance the natural flavors of the eggs. For an extra burst of freshness, consider adding minced herbs such as chives, chervil, parsley, basil, thyme, or oregano. Enjoy!


Serving: 100g | Calories: 235kcal

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