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. (Perfect for brunch and 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!
A Lighter Version of the Classic
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!) A simple and perfect breakfast, and great addition to brunch, or any meal of the day.
These are satisfying on their own, but also delicious paired with these other breakfast recipes: Sweet Potato Hash Browns, Skillet Potatoes, Banana Oatmeal Pancakes, Belgian Waffles, Savory Crepes, or Oatmeal Banana Bread.
How to Make Baked Eggs:
Step 1: Preheat oven to 375°F. Butter 4-ounce 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 large 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, 4-ounce ramekins with butter. Add one tablespoon of half and half or heavy cream into the bottom of each buttered 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 eggs 8 to 12 minutes until the yolk reaches your desired consistency (I recommend removing them while the top is still a bit wobbly to ensure a runny yolk). Serve.
Notes
- Feel free to swap in a different cheese for the Gruyere. I’ve used cheddar, parmesan, and even crumbled feta cheese with good success!
Sooo yummy!
I made these with shredded parm and parsley because that’s what I had. Very creamy and rich. Thank you for this recipe!
I’m so glad you enjoyed these, Jessica!
I’m in the middle of remodeling my kitchen, no cooktop or oven yet, and was looking for a egg recipe I could make in my toaster oven. After trying out this recipe it’s my new favorite, so delicious!! Thank you!
Fun to remodel your kitchen! So happy you enjoyed this recipe, Angela. Thank you for coming back to let me know.
My favorite eggs recipe ever. I’m not exaggerating. I cook these every chance I get. I never get tired of them and my family loves them just as much. Thank you for sharing makes a good breakfast excellent. 👍👍👍👍👍
I’m so happy to hear this, Jaye! Thank you so much for coming back to let me know!
I’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 🙂
Hi, 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!
I 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!
I’m so glad you’re enjoying this recipe, Jen – and making it your own (even in a pinch 😉 )!
Made 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!
I love to hear that, Janis! Thank you for coming back to let me know!
I 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.
So glad you enjoyed them, Karen! 🙂
Indeed, 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.
I made these tonight with a pesto arugula salad…. YUM!!! So easy and fresh tasting! A regular in my rotation, for sure 🙂
Made my day, Kelly! Thank you. 🙂
I 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.
I love to hear that, Stacey! And that cheese combination sounds incredible!
I’ve never made baked eggs either, but they look and sound SO good! Thanks for introducing me to this!! 🙂
You’ll love these Katherine – one of those back pocket recipes that I turn to again and again!
Interesting! 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!
Yes! The chives definitely add to the flavor – I hope you’ll give these a try David. So good and SO easy! 🙂
Eggs 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!
Thank you, Cheyanne! I agree 100% that eggs are delicious for any meal of the day!
Love 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 😉 ??
Definitely! More cheese for you (and me!) 😉 Thanks, Dawn!
How 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!
haha, thank you, Kelsie! These are definitely crowd pleasers, but your spinach version sounds great to me too!
HI Marissa! I’m thinking of making this this morning for my breakfast! 😀
Please do! I’d love to hear what you think. xo
This 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
I am SOOO a fierce breakfast-for-dinner lover too…let’s eat it together sometime! xoxo
I love baked eggs!! where are you now?! love that you are jet setting all over the place! 🙂
Hi Alice – Home safe and sound… I’m loving all of your new adventures going on and always love photos of your darling daughters. 🙂
I love, love, love baked eggs and your preparation, with that delicious Gruyere, sounds phenomenal 🙂
Thank you so much, Sonali!
Isn’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 🙂
Paris is definitely a place for food information – I’m missing the market already! xo
Love this! I actually haven’t tried baking eggs yet, so it’s definitely on my list 🙂
You’ll love it, Sabrina. Pinky swear. 😉
You’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
So 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.
Scrumptious!
Thanks, Kevin!
Dang 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 😉
haha…nah, just a month. A really wonderful month! But it’s nice to be home. Can’t wait to meet you this weekend!!!
Love 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!
What a sweet comment. Thank you!
I love eggs and the quality of the Parisian ones sounds out of this world!
They are amazing, Medha. I’m missing them already…
I 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!
Love the happy dance! 🙂 And that sounds like the perfect breakfast combination to me.
Hi 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! 🙂
Ina has such great recipes! And I bet your hens do produce the best eggs ever – I’m green with envy! 🙂
Oh 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
Eat London chicken, I’ll add it to my bucket list. 😉 Thanks, Shashi!
Breakfast in Bend!
Breakfast in Paris today too. (again!) xoxo