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    Recipes » Breakfast Recipes » French Breakfast

    Baked Eggs

    Published: Apr 24, 2018 · Modified: Aug 18, 2020 by Marissa Stevens · 69 Comments

    Gluten FreeLow CarbVegetarianQuick Meals

    This post may contain affiliate links.

    Jump to Recipe Jump to Video
    baked eggs in white ramekins

    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 as little as 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!)

    Baked Eggs in white ramekins
    Jump to:
    • A Lighter Version of the Classic
    • Pair With
    • How to Make Baked Eggs:
    • Recipe Video
    • Baked Eggs
    • 💬 Comments

    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.

    Baked Eggs Served in White Ramekins

    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.

    Pair With

    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.

    Splashing Cream into Buttered Ramekins
    Cracking one egg into each ramekin
    Seasoning Baked Eggs with Salt and Pepper
    Sprinkling Baked Eggs with Cheese
    Sprinkling Baked Eggs with Chives

    Step 2: Bake until the yolk reaches your desired consistency, 10 to 12 minutes (or up to 15 minutes for firm yolks). Serve.

    Recipe Video

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    Baked Eggs in white ramekins featured

    Baked Eggs

    Marissa Stevens
    If you're baking eggs for several people, note that you'll likely need to cook them for a few minutes longer than if you're just baking one or two. Keep an eye on the yolks so they don't get overdone. Note that you'll need individual, 4-ounce ramekins for making these - they're inexpensive and here is one good place to buy them.
    5 from 9 votes
    Save Recipe Saved! Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 10 mins
    Total Time 15 mins
    Course Breakfast
    Cuisine French
    Servings 4 people
    Calories 96 kcal

    Ingredients
      

    • butter for greasing ramekins
    • 4 tablespoons half and half or heavy cream
    • 4 large eggs
    • ½ 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 10 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. For firmer yolks, cook up to 15 minutes). Serve.

    Notes

    1. Feel free to swap in a different cheese for the Gruyere. I've used cheddar, parmesan, and even crumbled feta cheese with good success!

    Nutrition

    Calories: 96kcalCarbohydrates: 1gProtein: 6gFat: 6gSaturated Fat: 3gCholesterol: 172mgSodium: 75mgPotassium: 80mgVitamin A: 365IUVitamin C: 0.6mgCalcium: 68mgIron: 0.8mg
    Keyword Christmas morning, Easter breakfast, easy, gluten free, keto, low carb, quick
    Tried this recipe?I'd love to see it! Tag me on Instagram at @pinchandswirl or leave me a comment and rating below.

    More French Breakfast

    • Breakfast Quiche
    • Brioche Cinnamon Rolls
    • Savory Crepes
    • Savory French Toast

    Reader Interactions

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      Recipe Rating




    1. k says

      January 15, 2023 at 8:25 am

      5 stars
      I’ve made this recipe twice now and it’s SO good - thank you!

      Reply
      • Marissa Stevens says

        January 18, 2023 at 11:13 am

        My pleasure, K! So glad you're enjoying the recipe.

        Reply
    2. Kenya Ragin says

      August 25, 2022 at 7:07 pm

      First time making baked eggs and using my ramekins :). I only had smoked cheddar and Romano on hand, so I made one of each. I used scallions as I hadn't any chives. Loved the flavor and texture of the heavy cream with the egg. My new favorite way to make eggs! Will be great for when I start back to school, can pop in oven and take shower whilst cooking.

      Reply
      • Marissa Stevens says

        August 25, 2022 at 7:29 pm

        So glad you're enjoying the recipe and adding your own touches, Kenya!

        Reply
    3. Kim Prifogle says

      January 17, 2022 at 11:18 am

      5 stars
      Made these over the weekend (and just shared on IG). Easy recipe & we loved the twist (I bake eggs often in ramekins to add to English muffins for a layered breakfast sandwich I can freeze to reheat at any time). Great flavor and convenient to throw in the oven while you focus on other breakfast elements.

      Reply
      • Marissa Stevens says

        January 20, 2022 at 1:21 pm

        Thank you, Kim! So glad you enjoyed these.

        Reply
    4. Deborah says

      December 26, 2020 at 8:44 am

      Thank you, Marissa, for your new "Build Your Menu Options" that arrived in my email inbox just in time for Christmas. With all the last minute preparations, I hadn't given any thought to breakfast on Christmas morning. With the greatest of ease, I made your Baked Eggs in individual ramekins, topped with thinly sliced scallions and shaved rosemary asiago cheese. They made for an elegant presentation and were delicious, served with fresh fruit and bakery croissants. Oh, and we then went back to your Menu Options and made Cheesy Potatoes to serve with smoked ham for dinner. I don't think we'll ever go back to the frozen hash browns and cream soup version after this! Wishing you good health, comfort and hope in 2021!

      Reply
      • Marissa Stevens says

        December 26, 2020 at 11:02 am

        What a lovely note, Deborah. Thank you! I'm so happy that you and your family enjoyed these recipes and I love that you added your own spin to the baked eggs. Wishing you a healthy, happy New Year!

        Reply
    5. Jessica says

      June 15, 2020 at 3:42 pm

      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!

      Reply
      • Marissa Stevens says

        June 15, 2020 at 3:49 pm

        I'm so glad you enjoyed these, Jessica!

        Reply
    6. Angela says

      April 08, 2020 at 6:27 am

      5 stars
      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!

      Reply
      • Marissa Stevens says

        April 08, 2020 at 9:39 am

        Fun to remodel your kitchen! So happy you enjoyed this recipe, Angela. Thank you for coming back to let me know.

        Reply
    7. Jaye says

      November 26, 2019 at 11:27 am

      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. 👍👍👍👍👍

      Reply
      • Marissa says

        November 27, 2019 at 12:25 pm

        I'm so happy to hear this, Jaye! Thank you so much for coming back to let me know!

        Reply
    8. Leah says

      June 17, 2019 at 5:29 pm

      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 🙂

      Reply
      • Marissa says

        June 18, 2019 at 8:31 am

        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!

        Reply
        • Gail says

          December 24, 2020 at 9:04 am

          would you use 2 Tablespoons of olive oil to substitute or less?

          Reply
          • Marissa Stevens says

            December 25, 2020 at 4:53 pm

            Hi Gail. That's a great question - I need to test this as the answer above was a suggestion, but not something I've tried. I'd brush the ramekins with olive oil as well as adding a couple of teaspoons in the bottom of each so the eggs won't stick.

            Reply
    9. Jen says

      May 26, 2019 at 3:54 am

      5 stars
      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!

      Reply
      • Marissa says

        May 29, 2019 at 3:34 pm

        I'm so glad you're enjoying this recipe, Jen - and making it your own (even in a pinch 😉 )!

        Reply
    10. Janis says

      December 22, 2018 at 7:56 am

      5 stars
      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!

      Reply
      • Marissa says

        December 22, 2018 at 8:50 am

        I love to hear that, Janis! Thank you for coming back to let me know!

        Reply
    11. Karen Velthaus says

      November 23, 2018 at 8:11 am

      5 stars
      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.

      Reply
      • Marissa says

        November 23, 2018 at 8:57 am

        So glad you enjoyed them, Karen! 🙂

        Reply
    12. Ben|Havocinthekitchen says

      May 01, 2018 at 6:47 pm

      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.

      Reply
    13. Kelly says

      April 30, 2018 at 6:17 pm

      5 stars
      I made these tonight with a pesto arugula salad.... YUM!!! So easy and fresh tasting! A regular in my rotation, for sure 🙂

      Reply
      • Marissa says

        April 30, 2018 at 7:04 pm

        Made my day, Kelly! Thank you. 🙂

        Reply
    14. Stacey says

      April 29, 2018 at 8:24 pm

      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.

      Reply
      • Marissa says

        April 29, 2018 at 8:50 pm

        I love to hear that, Stacey! And that cheese combination sounds incredible!

        Reply
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