Oeufs Cocotte

Oeufs Cocotte is a silky, rich baked egg dish with softly set whites, runny yolks, warm cream, and nutty melted Gruyere. Fresh chives and thyme brighten the richness, making it a simple but luxurious breakfast, brunch, or light supper.

Nutrition · per serving

331kcal

19gProtein

2gCarbs

28gFat

0.2gFiber

2 servings

Ingredients

8 items

Ramekins and cream base

unsalted butter10 g

double cream60 ml

Gruyere, finely grated30 g

Eggs and seasoning

eggs4 large

fine salt2 g

black pepper, freshly ground1 g

fresh thyme leaves1 tsp

Herb finish

fresh chives, finely chopped1 tbsp

Tips

•Use room-temperature eggs if possible; they bake more evenly and are less likely to need extra time.
•A water bath keeps the texture tender and prevents the cream and eggs from overcooking at the edges.
•If your ramekins are very wide and shallow, start checking at 7 minutes; if deep and narrow, they may need the full 10 minutes.
•For extra richness, add 1 teaspoon more cream on top of each ramekin just before baking.

Steps

1
Preheat the oven to 200°C. Put a kettle on to boil. Lightly butter 2 ramekins, coating the base and sides well so the eggs release easily and the cream does not stick.
10 g unsalted butter
2
Divide the double cream between the ramekins, then sprinkle in most of the Gruyere, reserving a small pinch for the top. Add a little of the thyme to each ramekin.
60 ml double cream30 g Gruyere, finely grated1 tsp fresh thyme leaves
3
Crack 2 eggs into each ramekin. Season evenly with the salt and black pepper, then scatter over the remaining Gruyere. Try not to break the yolks for the classic presentation.
4 large eggs2 g fine salt1 g black pepper, freshly ground30 g Gruyere, finely grated
4
Set the ramekins in a small baking dish and pour in enough hot water from the kettle to come halfway up the sides. Bake for 8-10 minutes, until the whites are just set but the yolks still wobble slightly when nudged. For firmer yolks, bake 1-2 minutes longer.
5
Remove the ramekins carefully from the water bath and let them stand for 1 minute; this carryover heat finishes the whites gently. Sprinkle with the chopped chives and the remaining thyme, then serve immediately with toast or soldiers if you like.
1 tbsp fresh chives, finely chopped1 tsp fresh thyme leaves

Origin & History

Oeufs cocotte is a classic French bistro and home-style preparation in which eggs are baked in small dishes, often with cream, herbs, cheese, or mushrooms. The name refers to the individual cocotte or small baking vessel, and the dish is prized for its elegant simplicity and quick preparation.

french egg vegetarian brunch baked quick

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Steps

Preheat the oven to 200°C. Put a kettle on to boil. Lightly butter 2 ramekins, coating the base and sides well so the eggs release easily and the cream does not stick.

10 g unsalted butter

Divide the double cream between the ramekins, then sprinkle in most of the Gruyere, reserving a small pinch for the top. Add a little of the thyme to each ramekin.

60 ml double cream30 g Gruyere, finely grated1 tsp fresh thyme leaves

Crack 2 eggs into each ramekin. Season evenly with the salt and black pepper, then scatter over the remaining Gruyere. Try not to break the yolks for the classic presentation.

4 large eggs2 g fine salt1 g black pepper, freshly ground30 g Gruyere, finely grated

Set the ramekins in a small baking dish and pour in enough hot water from the kettle to come halfway up the sides. Bake for 8-10 minutes, until the whites are just set but the yolks still wobble slightly when nudged. For firmer yolks, bake 1-2 minutes longer.

Remove the ramekins carefully from the water bath and let them stand for 1 minute; this carryover heat finishes the whites gently. Sprinkle with the chopped chives and the remaining thyme, then serve immediately with toast or soldiers if you like.

1 tbsp fresh chives, finely chopped1 tsp fresh thyme leaves