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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

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      Recipe Rating




    1. Katherine | Love In My Oven says

      April 26, 2018 at 2:08 pm

      I've never made baked eggs either, but they look and sound SO good! Thanks for introducing me to this!! 🙂

      Reply
      • Marissa says

        April 29, 2018 at 8:49 pm

        You'll love these Katherine - one of those back pocket recipes that I turn to again and again!

        Reply
    2. David @ Spiced says

      April 25, 2018 at 8:36 am

      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!

      Reply
      • Marissa says

        April 29, 2018 at 8:48 pm

        Yes! The chives definitely add to the flavor - I hope you'll give these a try David. So good and SO easy! 🙂

        Reply
    3. Cheyanne @ No Spoon Necessary says

      April 25, 2018 at 7:46 am

      5 stars
      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!

      Reply
      • Marissa says

        April 25, 2018 at 8:02 am

        Thank you, Cheyanne! I agree 100% that eggs are delicious for any meal of the day!

        Reply
    4. Dawn - Girl Heart Food says

      April 25, 2018 at 7:01 am

      5 stars
      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 😉 ??

      Reply
      • Marissa says

        April 25, 2018 at 7:46 am

        Definitely! More cheese for you (and me!) 😉 Thanks, Dawn!

        Reply
    5. Kelsie | the itsy-bitsy kitchen says

      April 24, 2018 at 3:40 pm

      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!

      Reply
      • Marissa says

        April 25, 2018 at 7:46 am

        haha, thank you, Kelsie! These are definitely crowd pleasers, but your spinach version sounds great to me too!

        Reply
    6. Lorraine @ Not Quite Nigella says

      September 22, 2016 at 4:26 pm

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

      Reply
      • Marissa says

        September 22, 2016 at 5:12 pm

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

        Reply
    7. Faith (An Edible Mosaic) says

      November 18, 2015 at 7:07 am

      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

      Reply
      • Marissa says

        November 24, 2015 at 10:20 pm

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

        Reply
    8. hipfoodiemom says

      November 16, 2015 at 2:48 pm

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

      Reply
      • Marissa says

        November 24, 2015 at 10:20 pm

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

        Reply
    9. Sonali- The Foodie Physician says

      November 14, 2015 at 1:43 pm

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

      Reply
      • Marissa says

        November 15, 2015 at 4:00 pm

        Thank you so much, Sonali!

        Reply
    10. Helen @ Scrummy Lane says

      November 07, 2015 at 1:39 am

      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 🙂

      Reply
      • Marissa says

        November 09, 2015 at 5:44 pm

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

        Reply
    11. Sabrina says

      November 06, 2015 at 12:16 pm

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

      Reply
      • Marissa says

        November 09, 2015 at 5:44 pm

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

        Reply
    12. Mon Petit Four (@byMonPetitFour) says

      November 05, 2015 at 11:13 pm

      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

      Reply
      • Marissa says

        November 09, 2015 at 5:43 pm

        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.

        Reply
    13. KevinIsCooking says

      November 05, 2015 at 10:38 pm

      Scrumptious!

      Reply
      • Marissa says

        November 09, 2015 at 5:42 pm

        Thanks, Kevin!

        Reply
    14. HapaNomNom says

      November 05, 2015 at 8:48 pm

      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 😉

      Reply
      • Marissa says

        November 09, 2015 at 5:42 pm

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

        Reply
    15. Free says

      November 05, 2015 at 12:51 pm

      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!

      Reply
      • Marissa says

        November 09, 2015 at 5:41 pm

        What a sweet comment. Thank you!

        Reply
    16. whiskandshout says

      November 05, 2015 at 12:28 pm

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

      Reply
      • Marissa says

        November 09, 2015 at 5:41 pm

        They are amazing, Medha. I'm missing them already...

        Reply
    17. TomB says

      November 05, 2015 at 9:25 am

      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!

      Reply
      • Marissa says

        November 09, 2015 at 5:40 pm

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

        Reply
    18. Dorothy Dunton says

      November 05, 2015 at 7:52 am

      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! 🙂

      Reply
      • Marissa says

        November 09, 2015 at 5:40 pm

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

        Reply
    19. shashi at runninsrilankan says

      November 05, 2015 at 7:48 am

      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

      Reply
      • Marissa says

        November 09, 2015 at 5:39 pm

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

        Reply
    20. Barbara says

      November 05, 2015 at 6:26 am

      Breakfast in Bend!

      Reply
      • Marissa says

        November 05, 2015 at 7:38 am

        Breakfast in Paris today too. (again!) xoxo

        Reply
    Newer Comments »

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