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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
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We discovered these Baked Eggs 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 BrownsSkillet Potatoes, Banana Oatmeal Pancakes, Savory Crepes, Breakfast Crepes or Buckwheat Crepes with your choice of fillings, Brioche French Toast or (even easier) Brioche French Toast Casserole.

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.

Baked Eggs

5 from 10 votes
Prep: 5 minutes
Cook: 10 minutes
Total: 15 minutes
Course: Breakfast
Cuisine: French
Calories: 96
Servings: 4 people
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.

Video

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 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: 96kcal | Carbohydrates: 1g | Protein: 6g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 172mg | Sodium: 75mg | Potassium: 80mg | Vitamin A: 365IU | Vitamin C: 0.6mg | Calcium: 68mg | Iron: 0.8mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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77 Comments

  1. Lorraine @ Not Quite Nigella says:

    HI Marissa! I’m thinking of making this this morning for my breakfast! 😀

    1. Marissa says:

      Please do! I’d love to hear what you think. xo

  2. Faith (An Edible Mosaic) says:

    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

    1. Marissa says:

      I am SOOO a fierce breakfast-for-dinner lover too…let’s eat it together sometime! xoxo

  3. hipfoodiemom says:

    I love baked eggs!! where are you now?! love that you are jet setting all over the place! 🙂

    1. Marissa says:

      Hi Alice – Home safe and sound… I’m loving all of your new adventures going on and always love photos of your darling daughters. 🙂

  4. Sonali- The Foodie Physician says:

    I love, love, love baked eggs and your preparation, with that delicious Gruyere, sounds phenomenal 🙂

    1. Marissa says:

      Thank you so much, Sonali!

  5. Helen @ Scrummy Lane says:

    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 🙂

    1. Marissa says:

      Paris is definitely a place for food information – I’m missing the market already! xo

  6. Sabrina says:

    Love this! I actually haven’t tried baking eggs yet, so it’s definitely on my list 🙂

    1. Marissa says:

      You’ll love it, Sabrina. Pinky swear. 😉

  7. Mon Petit Four (@byMonPetitFour) says:

    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

    1. Marissa says:

      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.

  8. KevinIsCooking says:

    Scrumptious!

    1. Marissa says:

      Thanks, Kevin!

  9. HapaNomNom says:

    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 😉

    1. Marissa says:

      haha…nah, just a month. A really wonderful month! But it’s nice to be home. Can’t wait to meet you this weekend!!!

  10. Free says:

    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!

    1. Marissa says:

      What a sweet comment. Thank you!

  11. whiskandshout says:

    I love eggs and the quality of the Parisian ones sounds out of this world!

    1. Marissa says:

      They are amazing, Medha. I’m missing them already…

  12. TomB says:

    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!

    1. Marissa says:

      Love the happy dance! 🙂 And that sounds like the perfect breakfast combination to me.

  13. Dorothy Dunton says:

    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! 🙂

    1. Marissa says:

      Ina has such great recipes! And I bet your hens do produce the best eggs ever – I’m green with envy! 🙂

  14. shashi at runninsrilankan says:

    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

    1. Marissa says:

      Eat London chicken, I’ll add it to my bucket list. 😉 Thanks, Shashi!

  15. Barbara says:

    Breakfast in Bend!

    1. Marissa says:

      Breakfast in Paris today too. (again!) xoxo