Oeufs Cocotte (Baked Eggs) Recipe

Name: Oeufs Cocotte (Baked Eggs)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Ingredients: 1 tablespoon olive oil, or to taste; 0.5 cup finely chopped ham; 2 tablespoons grated Gruyere cheese; 0.5 cup heavy whipping cream; salt and ground black pepper to taste; 2 large eggs; 0.25 teaspoon chopped fresh chives

Cook Time: 15 minutes

Ingredients

1 tablespoon olive oil, or to taste
cup finely chopped ham
2 tablespoons grated Gruyre cheese
cup heavy whipping cream
Salt and ground black pepper to taste
2 large eggs
teaspoon chopped fresh chives

Directions

Preheat the oven to 375F (190C). Grease a small, lidded casserole dish with olive oil. Boil water in a kettle and set it aside.
Arrange the chopped ham in the bottom of the prepared casserole dish. Sprinkle with 1 tablespoon of Gruyre cheese.
Pour in the heavy cream and season with black pepper.
Crack the eggs one at a time on top of the cream mixture, ensuring the yolks remain intact.
Sprinkle the remaining 1 tablespoon of Gruyre cheese and the chopped chives over the eggs. Season with salt and black pepper to taste.
Cover the casserole dish and place it into a roasting pan. Carefully pour enough boiled water into the roasting pan so it reaches halfway up the sides of the casserole dish.
Bake the dish in the preheated oven for 9 minutes.
Uncover the dish and continue baking for an additional 3 to 6 minutes until the egg whites are just set and the yolks are still runny.

Cooks Notes

You can easily customize this recipe by adding other ingredients like mushrooms or spinach, but the ham and cheese version is one of the simplest and most delicious.

To avoid breaking the yolks, crack the eggs into a glass or small bowl first, then gently slide them into the casserole dish.

If you prefer, you can substitute Comt cheese for Gruyre.

Nutrition Facts (per serving)

Nutrition Fact	Amount	% Daily Value*
Calories	447
Total Fat	42g	54%
Saturated Fat	20g	99%
Cholesterol	294mg	98%
Sodium	626mg	27%
Total Carbohydrate	2g	1%
Total Sugars	1g
Protein	16g	32%
Vitamin C	12mg	14%
Calcium	136mg	10%
Iron	1mg	7%
Potassium	222mg	5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Oeufs Cocotte, also known as baked eggs, is a simple yet elegant French dish that combines eggs with cream, cheese, and various optional ingredients like ham, herbs, and vegetables. Its gentle preparation and rich texture make it a perfect dish for special occasions or a luxurious breakfast. The eggs are baked in individual ramekins or cocottes, which are small, ovenproof dishes, creating a beautifully creamy texture that is hard to resist.

History of Oeufs Cocotte

The origins of Oeufs Cocotte can be traced back to France, where it was a staple in traditional French home cooking. The name "cocotte" comes from the small, covered dish used to bake the eggs, which is typically made of ceramic. The dish is believed to have been popularized in the 19th century, particularly in Parisian bistros, where it became a popular breakfast or brunch choice for both locals and tourists. While the exact origin of the recipe is unclear, Oeufs Cocotte has remained a beloved French classic for generations.

Regional Variations

Across France, Oeufs Cocotte can be found with regional twists, depending on local ingredients and preferences. In the Provence region, for example, the dish might be enhanced with herbs like thyme or rosemary, reflecting the Mediterranean flavors of the area. In regions like Burgundy, you may find the dish made with local cheeses, such as Comt, which offers a nuttier flavor compared to the typical Gruyre. Oeufs Cocotte can also be adapted with a variety of fillings, such as mushrooms, spinach, or even foie gras for a more decadent version.

How Oeufs Cocotte Differs from Similar Dishes

Oeufs Cocotte is often compared to other baked egg dishes, such as shakshuka or eggs en cocotte. While all these dishes involve baking eggs, the key difference with Oeufs Cocotte lies in the use of cream and cheese, which makes it rich and indulgent. Unlike shakshuka, which is typically made in a single pan and features a spicy tomato sauce, Oeufs Cocotte is usually prepared in individual portions with a mild, creamy base. The gentle cooking method results in soft-set eggs, where the whites are firm but the yolk remains runnya hallmark of this dish.

Where Oeufs Cocotte Is Traditionally Served

Oeufs Cocotte is a versatile dish that can be served at any time of the day, though it is especially popular for breakfast or brunch. It is often featured in French bistros or at home for a more refined start to the day. Due to its elegant presentation in individual ramekins, it is a favorite for special occasions or intimate gatherings. In upscale Parisian cafs, you might even see it served as part of a luxurious breakfast spread, often paired with crusty bread or a delicate pastry. It is also an excellent choice for a brunch menu, offering a rich and satisfying dish that pairs well with a glass of fresh juice or a mimosa.

Interesting Facts About Oeufs Cocotte

Oeufs Cocotte is often made in a water bath (bain-marie), which ensures even cooking and prevents the eggs from overcooking.
In France, the dish is sometimes served in the same small pots used for making French onion soup, adding a rustic charm to its presentation.
One variation of Oeufs Cocotte involves adding truffle oil or finely grated truffles, making it a luxurious treat often found in gourmet restaurants.
The dish is incredibly customizable, allowing for endless variations. You can change the cheese, use different meats like bacon or sausage, or add vegetables such as spinach or mushrooms for a more earthy flavor.
Oeufs Cocotte is a great way to use up leftover ingredients, as you can throw in whatever you have on handcheese scraps, bits of cooked ham, or herbs from your garden.

FAQ about Oeufs Cocotte (Baked Eggs) Recipe

Oeufs Cocotte should be stored in an airtight container in the refrigerator. It is best eaten within 1-2 days, as the texture of the eggs may change upon reheating. To reheat, use a low heat in the oven or microwave, but be mindful not to overcook the eggs.

You can prep the dish in advance by assembling everything in the casserole dish up to the point of baking. Cover and refrigerate the prepared dish for up to 24 hours. When ready to cook, bake as directed, but you may need to add a few extra minutes to the baking time if it’s cold from the fridge.

If you don’t have Gruyère cheese, you can substitute it with other cheeses like Comté, Emmental, or even a sharp cheddar. Each cheese will slightly alter the flavor, but they all work well with the creamy texture of the eggs.

To prevent the yolk from breaking, crack the egg into a small bowl or cup first, then gently slide it into the casserole dish. This way, you can carefully check for any imperfections before adding it to the dish.

If your eggs are not cooking evenly, make sure your casserole dish is placed on a flat surface in the oven. Additionally, check your oven's temperature with an oven thermometer, as some ovens run hotter or cooler than the settings suggest. If you're using a deep dish, consider a slightly longer bake time.

Yes, you can make Oeufs Cocotte for a larger group by using a bigger baking dish. Just make sure to adjust the number of ingredients accordingly, and keep an eye on the cooking time as it may take a bit longer depending on the size of the dish and number of servings.

The eggs are done when the whites are fully set and opaque, but the yolks are still soft and runny. If you prefer a firmer yolk, you can cook it a few extra minutes. It's important to check the eggs toward the end of the cooking time, as oven temperatures can vary.

Yes, you can substitute ham with other ingredients like bacon, prosciutto, or even sautéed mushrooms for a vegetarian version. The key is to choose something that adds a bit of richness and flavor to complement the eggs and cream.

Leftovers of Oeufs Cocotte can be stored in the fridge for up to 2 days. However, the eggs may lose their runny yolks and the texture of the cream will change upon reheating. To maintain the best texture, reheat gently and avoid overcooking.

Yes, you can make Oeufs Cocotte in different types of small, oven-safe dishes, such as ramekins, small bowls, or even cast-iron skillets. Just ensure that the dish is deep enough to hold the ingredients and can fit comfortably in your oven.

Comments

CleverScale5007

10/06/2025 01:52:54 PM

Never heard of this before. Like others, I used slightly cooked bacon and butter, plus half & half and white cheddar, which is what I had. Turned out fantastic! Will definitely make it again, maybe not every day but when I fancy a special 🥚 dish

Sue Taylor

03/20/2023 03:58:46 PM

I followed the recipe but also added a light layer of marinara sauce in the bottom and some frozen (thawed) spinach. Need to use MUCH less cream as others had suggested or it remains soupy. Mozzarella is ok, but gruyere in fantastic. Top with parmesan. After uncovering, I cooked another 8 minutes. To make it a bit crispy on top, I put it under the broiler for 1 minute.

TxCin2

01/18/2025 04:23:49 PM

Great flavor. Weird texture. I used a pat of butter instead of olive oil and melted it in a custard dish while the oven was preheating. I covered it with foil since the dish doesn't have a lid. I only made a single portion. It was basically a poached egg sitting in massive amount of cream sauce. I am not certain if this is the intended texture or not. This required a spoon to eat, because it was so soupy with the sauce. If this had been parmesan cheese instead of gruyere, this would haven been eggs alfredo. This took twice as long to cook in my oven as stated, of course I do prefer my eggs set all the way through. I broke the yolk so it would set too. This would be fancy for brunch or a special breakfast in bed. While the flavor was very good, I couldn't get past the texture of "egg soup" and only ate half. I really wanted to love this dish, but I just couldn't. I will try this again only using half the cream called for and see if that is more suitable. I am not going to remove stars because of my texture sensitivity, as the dish overall is easy to make, presents well in that cute little custard dish, and IS very tasty. I served this with a lightly buttered English muffin and some sliced strawberries. I'll try it again, as I feel like it's not the dish, it's me.

MaturePho9990

09/04/2023 05:34:58 PM

Simple to follow and tasty, customization options are endless. However, way off on bake time. The eggs were completely raw when I followed the instructions exactly. Perhaps if you use a wider, shallower pan this would work but for my mini crocks I had to bake for 30+ mins.

NORTHWESTGAL

01/27/2020 06:48:51 PM

So easy to make! I used bacon (instead of ham) only because it's all I had on hand. But I stuck with the Gruyure as the recipe specifies, and I thought these eggs were excellent. There are many possibilities with this recipe by switching up the chives with regional herbs that pair well with a specific regional cheese. I'm sure all would be equally as good as this original recipe. Thanks, chatoune.

MasterGrillAZ

01/14/2022 12:10:12 AM

Followed the recipe, although I did have to cook it a bit longer than indicated to get the whites to firm up. Came out great, and my girlfriend (who had requested them as she had them in the past and loved them) said they were perfect. I do plan to make them again, and may experiment with different things beyond ham or bacon.

Barak-Har Elkin

10/24/2019 04:39:03 PM

I don't make it exactly like this (I omit the ham & gruyere but add oil-cured olives & a fresh tarragon sprig, then top with Parmagiano-Reggiano under Panko crumbs, also substituting butter for the olive oil), but it's my daily breakfast & I recommend it to all.

plates4u

03/30/2018 03:35:47 AM

I have made several types of baked eggs and could not believe I had not made this one yet! I made it as is bu with prosciutto as that was what I had on hand. All I can say is that is fabulous and will make it again! It is perfect for any time of the day and don't be fooled these are filling! Don't be tempted to add any more of the ingredients than it calls for especially the eggs!

Peter Willis

12/04/2020 02:05:55 AM

I haven't made this yet but when I was in France for 5 months the person I was staying with made this on a regular basis . I couldn't get it out of my mind because it's soooo delicious! He used thick cut bacon and so will I.

wink

03/22/2018 01:58:27 PM

I thought this was delicious! I cooked a little too long and the yolk wasn't runny. Next time I would shorten the time after removing the lid.

Helen Turner

05/05/2024 05:18:16 AM

Can’t believe how tasty it was.

Cathy Marseguerra

02/06/2022 05:59:44 PM

I added little bay shrimp and some mushrooms. Very tasty..

Carolina Batista

05/28/2020 10:10:42 PM

Very rich and delicious recipe. The first tie I took it off the oven the eggs were still raw so I had to put it back for a little longer. Other than that it was really yummy specially to dip the toasted bread in the cream. Recommend making it!

Matthew Griffith

05/26/2020 02:14:33 PM

Fantastic recipe. Restaurant Le Coupe Chou in Paris Inspired

Allrecipes Member

12/31/2019 05:09:19 AM

This was the first thing I made in my new cocotte! It was easy and delicious. Good for a beginner like me! I took it to a family gathering and served it with Hawaiian rolls. It was a hit!

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