Name: Baked Eggs
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
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

Baked Eggs

By Marissa Stevens

5 from 10 votes

Updated Aug 18, 2020

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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!)

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A Lighter Version of the Classic
Pair With
How to Make Baked Eggs:
Baked Eggs Recipe

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.

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, 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.

Seasoning Baked Eggs with Salt and Pepper

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

By: Marissa Stevens

Prep: 5

Cook: 10

Total: 15

Course: Breakfast

Cuisine: French

Calories: 96

Servings: people

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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.

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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.