Baked French Eggs (Œufs en Cocotte)

Baked French Eggs, or œufs en cocotte, are a timeless French breakfast or brunch classic. These individual baked eggs combine silky cream, a delicate sprinkle of cheese, and gentle seasoning for a dish that feels indulgent without being complicated.

This recipe elevates simple ingredients into a creamy, comforting meal that’s as beautiful as it is satisfying.

Perfect for entertaining guests or a quiet morning treat, baked eggs offer endless room for customization—from fresh herbs to seasonal veggies—making them ideal for cooks of all skill levels.

Ingredients Checklist

Start by assembling these basic ingredients for flawless baked eggs:

• Eggs: 12 large, room temperature preferred for even cooking

• Heavy cream: ½ cup (approximately 2 teaspoons per egg) to enrich and add silkiness

• Parmesan cheese: 8 oz, freshly grated for superior melting and flavor (about 1 tablespoon per egg)

• Salt and black pepper: to taste, freshly ground recommended

• Butter-flavored nonstick cooking spray or melted butter: to grease muffin tin or ramekins

Optional garnishes and variations:

• Fresh herbs (green onions, chives, dill, parsley, or basil)

• Cheese alternatives (Gruyère, Cheddar, Mozzarella)

• Additional mix-ins such as sautéed mushrooms, spinach, smoked salmon, or red pepper flakes

Equipment Needed

• Standard 12-cup muffin tin or individual ramekins

• Nonstick cooking spray or softened butter for greasing

• Cheese grater (for fresh Parmesan)

• Small spatula or butter knife (for removing eggs)

Step-by-Step Instructions

Follow these steps for perfectly baked eggs with creamy yolks and golden cheese:

1. Preheat your oven: Set to 425°F (220°C). The high temperature ensures the eggs cook quickly, preserving their delicate texture.

2. Prepare the muffin tin: Generously grease each cup with butter or nonstick spray to prevent sticking and ease removal. If using ramekins, thoroughly butter the interiors.

3. Add the eggs: Carefully crack one egg into each prepared cup. Handle gently to keep yolks intact and centered, which makes for an elegant presentation.

4. Drizzle with cream: Pour roughly 2 teaspoons of heavy cream over each egg. Optionally, gently swirl the cream into the whites with a toothpick for an extra creamy effect.

5. Season and cheese: Sprinkle salt and pepper over each egg, then evenly top with about 1 tablespoon of grated Parmesan. Avoid covering the yolks entirely to let them shine through.

6. Bake to desired doneness: Place the tin in the oven and bake:

   • 7–8 minutes for soft, runny yolks

   • 9–10 minutes for semi-soft yolks

   • 11–12 minutes for firm yolks
     Check at 8 minutes to avoid overcooking, adjusting time as needed for your oven. Whites should be set but still tender.

7. Garnish and serve: Let eggs cool for a minute. Use a small spatula or butter knife to gently lift eggs from the tin. Garnish with sliced green onions or your chosen fresh herbs. Serve warm.

Tips for Perfect Baked Eggs

Elevate your baked eggs with these professional tips:

• Use room-temperature eggs for more consistent cooking and to avoid cracking when cracked into cups.

• Always freshly grate Parmesan rather than pre-shredded for better melt and flavor.

• Crack eggs into a separate bowl first to remove any shell fragments and prevent broken yolks.

• Grease your baking vessels thoroughly to ensure easy removal and maintain the egg’s shape.

• If you want extra richness, add a small pat of butter on top of the egg before baking.

• Avoid overcrowding the oven and bake in the center rack for even heat distribution.

• For a fluffier texture, try swirling in a teaspoon of crème fraîche or mascarpone with the cream.

Serving Suggestions

Make your baked eggs a complete meal with these serving ideas:

• Toasted baguette slices or crusty bread, perfect for dipping into the yolk.

• A fresh, lightly dressed green salad (arugula, mixed greens, or frisée) to balance richness.

• Sautéed seasonal vegetables like spinach, asparagus, or cherry tomatoes on the side.

• Crisp bacon or smoked salmon for added protein and flavor complexity.

• A drizzle of herbed olive oil or a sprinkle of crushed red pepper flakes for an extra flavor kick.

Storage and Reheating

Baked eggs are best enjoyed fresh but can be stored with care:

• Store leftovers in an airtight container in the refrigerator for up to 2 days.

• Reheat gently in the microwave at 50% power in 15-second bursts to prevent overcooking.

• For freezing, wrap individual baked eggs tightly in plastic wrap and aluminum foil. Reheat in a preheated 350°F oven until warmed through.

• Avoid overheating to keep yolks creamy and whites tender.

Final Thoughts

Baked French Eggs (œufs en cocotte) prove that minimal ingredients can create a dish that feels special and luxurious.

This recipe’s elegant simplicity, combined with flexibility for personalization, makes it a standout for breakfast, brunch, or light dinner.

By focusing on fresh ingredients, precise cooking times, and thoughtful garnishes, you’ll serve up a dish that delights both the eyes and palate.

Whether you’re hosting friends or treating yourself, these creamy baked eggs will become a fast favorite in your repertoire.