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!)
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
- 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
- Preheat oven to 375°F
- Grease the inside of 4, 4-ounce 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.