Have you made Baked Eggs (also called Shirred Eggs and Oeufs / Eggs en Cocotte ) before? I’m not sure how I’ve missed this egg-cooking method for the past four decades, but I’m so glad that it’s now in my repertoire. Because, oh baby are they good – rich, creamy, cheesy! And not only good but can be assembled in three minutes flat and take less than 10 minutes to cook. Another benefit: you can make two or twenty because they’re made in individual ramekins. (Hello holiday breakfasts!)
We discovered these Baked Eggs (oeufs en cocotte) on a trip we made to Paris a few years ago. And there’s one thing about Paris that I love, maybe even more than the Eiffel Tower: the eggs. At home, in the height of spring, I can buy eggs for a few weeks with perky, deep orange yolks that taste so rich that one is plenty. In Paris, at the height of autumn, I could walk out the door and buy eggs like this from any number of vendors at the outdoor markets and also from butchers and cheese shops. My point is that the quality of eggs used here is important, they’re the star of the dish!
My version of this Baked Eggs recipe is lightened up a bit from the classic French version using half and half instead of heavy cream. In Paris you won’t find half and half at the grocery store, just milk or heavy cream. But at home, I always have half and half on hand and almost never have heavy cream so this way is convenient with a bonus of fewer calories.
Here’s how you make baked eggs in ramekins. (psst… you don’t need a recipe: preheat the oven, butter the ramekins, splash in a little half and half or heavy cream, add an egg, sprinkle with salt, pepper and a little cheese, bake!)
These are a satisfying breakfast on their own, but also delicious paired with Sweet Potato Hash Browns, Skillet Potatoes, Sweet Potato Hash, Banana Oatmeal Pancakes or Oatmeal Banana Bread.
How to Make Baked Eggs:
Step 1: Preheat oven to 375°F. Butter ramekins and add 1 tablespoon half and half or heavy cream. To each ramekin add: one egg, a pinch of cheese, salt and pepper and a teaspoon of minced, fresh chives.
Step 2: Bake until the yolk reaches your desired consistency, 8 to 12 minutes. Serve.
Baked Eggs Recipe Video
Baked Eggs
Ingredients
- butter for greasing ramekins
- 4 tablespoons half and half or heavy cream
- 4 eggs
- 1/2 ounce Gruyere cheese shredded , 4 large pinches
- salt and freshly ground black pepper
- 4 teaspoons minced fresh chives
Instructions
- Preheat oven to 375°F
- Grease the inside of 4 ramekins with butter. Add one tablespoon of heavy cream into the bottom of each ramekin. Top the cream with one egg and a large pinch of cheese. Season with salt and freshly ground black pepper and sprinkle with chives.
- Bake 8 to 12 minutes until the yolk reaches your desired consistency (I recommend removing them while the top is still a bit wobbly). Serve.
Leah says
June 17, 2019 at 5:29 pmI’m excited to try these baked eggs! Just when you think you’ve had eggs every possible way.. you come across a new way! However would I be able to use almond milk, or no milk at all?
Thank you 🙂
Marissa says
June 18, 2019 at 8:31 amHi, Leah! It sounds like you’re trying to avoid dairy? I haven’t made these with milk alternatives, so can’t speak to how they would come out with almond milk. If I were making a dairy free version, I’d go with just olive oil in the ramekins and some salt, pepper and chives. For other baked egg inspiration that doesn’t involve dairy, check out recipes for shakshuka. Hope that helps!
Jen says
May 26, 2019 at 3:54 amI come back to this recipe all the time, and tweak for the moment (sometimes it’s dill or basil instead of chives). This morning, I had a moment of panic when I realized I was out of heavy cream AND half and half! I spied a can of evaporated milk and crossed my fingers. It’s not perfect…but it worked in a pinch!
Marissa says
May 29, 2019 at 3:34 pmI’m so glad you’re enjoying this recipe, Jen – and making it your own (even in a pinch 😉 )!
Janis says
December 22, 2018 at 7:56 amMade these for breakfast this morning. My husband and I had two apiece. Fabulous. Tender eggs and toasted bagels. What could be better!? The chives have gone dormant, so I finely minced scallion greens and it worked well. Thank you!
Marissa says
December 22, 2018 at 8:50 amI love to hear that, Janis! Thank you for coming back to let me know!
Karen Velthaus says
November 23, 2018 at 8:11 amI saw Ina’s episode for this some years ago and bought ramekins to make them. Never did until today. Yummy!!! Timing will be off if using cold eggs.
Marissa says
November 23, 2018 at 8:57 amSo glad you enjoyed them, Karen! 🙂
Ben|Havocinthekitchen says
May 1, 2018 at 6:47 pmIndeed, I discovered baked eggs relatively recently (a couple of years back). I love it but I haven’t made any for quite a while! So thank you for a beautiful reminder. I love easy recipe which basically don’t need a loooong description.
Kelly says
April 30, 2018 at 6:17 pmI made these tonight with a pesto arugula salad…. YUM!!! So easy and fresh tasting! A regular in my rotation, for sure 🙂
Marissa says
April 30, 2018 at 7:04 pmMade my day, Kelly! Thank you. 🙂
Stacey says
April 29, 2018 at 8:24 pmI made this for breakfast this morning and it was wonderful. I happened to have three kinds of cheese: sharp cheddar, and local creamy jack, and freshly grated parmesan. It was so good! This could easily become a stable for Sunday breakfast.
Marissa says
April 29, 2018 at 8:50 pmI love to hear that, Stacey! And that cheese combination sounds incredible!
Katherine | Love In My Oven says
April 26, 2018 at 2:08 pmI’ve never made baked eggs either, but they look and sound SO good! Thanks for introducing me to this!! 🙂
Marissa says
April 29, 2018 at 8:49 pmYou’ll love these Katherine – one of those back pocket recipes that I turn to again and again!
David @ Spiced says
April 25, 2018 at 8:36 amInteresting! I don’t think I’ve ever come across baked eggs, but I’m pretty sure I would be a huge fan. They sound (and look) delicious, and I love that little bit of fresh chives that gets added in there, too. Yum!
Marissa says
April 29, 2018 at 8:48 pmYes! The chives definitely add to the flavor – I hope you’ll give these a try David. So good and SO easy! 🙂
Cheyanne @ No Spoon Necessary says
April 25, 2018 at 7:46 amEggs are definitely one of my favorite foods and I eat them for breakfast and dinner at least 4 nights a week. Needless to say, yes, I love baked eggs!! Yours look just perfect!! Pinning! Cheers!
Marissa says
April 25, 2018 at 8:02 amThank you, Cheyanne! I agree 100% that eggs are delicious for any meal of the day!
Dawn - Girl Heart Food says
April 25, 2018 at 7:01 amLove baked eggs! And I particularly love how easy they are to prepare, especially for lazy, relaxing Saturday mornings 🙂 Good choice with the half and half for reduced calories….does that mean I get to have more cheese 😉 ??
Marissa says
April 25, 2018 at 7:46 amDefinitely! More cheese for you (and me!) 😉 Thanks, Dawn!
Kelsie | the itsy-bitsy kitchen says
April 24, 2018 at 3:40 pmHow perfect are these? I’ve made baked eggs before, but I made them baked in spinach and nobody liked that but me :). I think these would go over much better!
Marissa says
April 25, 2018 at 7:46 amhaha, thank you, Kelsie! These are definitely crowd pleasers, but your spinach version sounds great to me too!
Lorraine @ Not Quite Nigella says
September 22, 2016 at 4:26 pmHI Marissa! I’m thinking of making this this morning for my breakfast! 😀
Marissa says
September 22, 2016 at 5:12 pmPlease do! I’d love to hear what you think. xo
Faith (An Edible Mosaic) says
November 18, 2015 at 7:07 amThis is such a lovely breakfast! It would be perfect for weekend brunch as well as holidays – it just feels special! But I admit (as a fierce breakfast-for-dinner lover), I’d be happy to sit down to this as dinner too. xoxo
Marissa says
November 24, 2015 at 10:20 pmI am SOOO a fierce breakfast-for-dinner lover too…let’s eat it together sometime! xoxo
hipfoodiemom says
November 16, 2015 at 2:48 pmI love baked eggs!! where are you now?! love that you are jet setting all over the place! 🙂
Marissa says
November 24, 2015 at 10:20 pmHi Alice – Home safe and sound… I’m loving all of your new adventures going on and always love photos of your darling daughters. 🙂
Sonali- The Foodie Physician says
November 14, 2015 at 1:43 pmI love, love, love baked eggs and your preparation, with that delicious Gruyere, sounds phenomenal 🙂
Marissa says
November 15, 2015 at 4:00 pmThank you so much, Sonali!
Helen @ Scrummy Lane says
November 7, 2015 at 1:39 amIsn’t it just wonderful when you get food inspiration from a trip? Especially somewhere as wonderful as Paris! I’m ashamed to say I’ve never tried oeufs en cocotte either … but why, oh why?
So happy you had a good trip,Marissa, and looking forward to reading back over the last few posts I somehow seem to have missed 🙂
Marissa says
November 9, 2015 at 5:44 pmParis is definitely a place for food information – I’m missing the market already! xo
Sabrina says
November 6, 2015 at 12:16 pmLove this! I actually haven’t tried baking eggs yet, so it’s definitely on my list 🙂
Marissa says
November 9, 2015 at 5:44 pmYou’ll love it, Sabrina. Pinky swear. 😉
Mon Petit Four (@byMonPetitFour) says
November 5, 2015 at 11:13 pmYou’re so right, Marissa….the French just get the egg thing – they’re masters at it! And clearly you are too now because this baked egg looks amazing!! I love eggs anytime in the day so I can see myself making this for breakfast, lunch, or dinner. I love how simple it is but often times the best foods are! <3 XO
Marissa says
November 9, 2015 at 5:43 pmSo true! And I’m really interested in this whole French egg thing. The only thing I can imagine is that many of the chickens are pastured – I don’t think you can get that flavor and color any other way.
KevinIsCooking says
November 5, 2015 at 10:38 pmScrumptious!
Marissa says
November 9, 2015 at 5:42 pmThanks, Kevin!
HapaNomNom says
November 5, 2015 at 8:48 pmDang girl! Did you just pick up and move to Paris?! 😉
I LOVE baked eggs and this just looks like a little ramekin of heaven! Gotta make this! Now if I can just get the Eiffel tower to look at while I enjoy these 😉
Marissa says
November 9, 2015 at 5:42 pmhaha…nah, just a month. A really wonderful month! But it’s nice to be home. Can’t wait to meet you this weekend!!!
Free says
November 5, 2015 at 12:51 pmLove Your Blog!
I found your blog trying to figure out the best way to make pepitas.
Love remembering the best of France with your blog. You are doing it so gratefully and graciously.
Thanks for sharing your wonderful experience with us.
Thank you!
Marissa says
November 9, 2015 at 5:41 pmWhat a sweet comment. Thank you!
whiskandshout says
November 5, 2015 at 12:28 pmI love eggs and the quality of the Parisian ones sounds out of this world!
Marissa says
November 9, 2015 at 5:41 pmThey are amazing, Medha. I’m missing them already…
TomB says
November 5, 2015 at 9:25 amI can so see this happening in the near future!
With a little Serrano Ham and a croissant
You cannot see it, but I am doing a happy dance!
Marissa says
November 9, 2015 at 5:40 pmLove the happy dance! 🙂 And that sounds like the perfect breakfast combination to me.
Dorothy Dunton says
November 5, 2015 at 7:52 amHi Marissa! I discovered baked eggs on Ina Garten’s show on the Food Network a few years back and I love the simplicity of the dish! As you said, you can customize them or use what you have on hand and they are great for those holiday breakfasts/brunches! Having my hens gives us the best eggs ever! 🙂
Marissa says
November 9, 2015 at 5:40 pmIna has such great recipes! And I bet your hens do produce the best eggs ever – I’m green with envy! 🙂
shashi at runninsrilankan says
November 5, 2015 at 7:48 amOh wow – Marissa, I’ve never made eggs like this! I’ve so gotta try this – thank you! When I lived in London about 15 years ago, I thought the chicken was phenomenal – I’d never had chicken that tasted so darn good – so I completely understand the eggs being phenomenal in Paris
Marissa says
November 9, 2015 at 5:39 pmEat London chicken, I’ll add it to my bucket list. 😉 Thanks, Shashi!
Barbara says
November 5, 2015 at 6:26 amBreakfast in Bend!
Marissa says
November 5, 2015 at 7:38 amBreakfast in Paris today too. (again!) xoxo