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!)
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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.
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 Brioche French Toast.
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, 10 to 12 minutes (or up to 15 minutes for firm yolks). Serve.
Recipe Video
Baked Eggs
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
- Feel free to swap in a different cheese for the Gruyere. I've used cheddar, parmesan, and even crumbled feta cheese with good success!
Do you suggest doing this with just egg whites? I can’t eat the yolks but egg such a good lean protein.
Hi AllisonBee! I haven't made these with just egg whites, but I'm concerned they'd come out pretty rubbery. You may want to make something like an egg white omelet instead.
I’ve made this recipe twice now and it’s SO good - thank you!
My pleasure, K! So glad you're enjoying the recipe.
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.
So glad you're enjoying the recipe and adding your own touches, Kenya!
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.
Thank you, Kim! So glad you enjoyed these.
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!
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!
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!
would you use 2 Tablespoons of olive oil to substitute or less?
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.
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!