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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

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 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.

Recipe Video

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.


  • 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


  • 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.


  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!


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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Recipe Rating


  1. Jessica says:

    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!

    1. Marissa Stevens says:

      I’m so glad you enjoyed these, Jessica!

  2. Angela says:

    5 stars
    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!

    1. Marissa Stevens says:

      Fun to remodel your kitchen! So happy you enjoyed this recipe, Angela. Thank you for coming back to let me know.

  3. Jaye says:

    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. 👍👍👍👍👍

    1. Marissa says:

      I’m so happy to hear this, Jaye! Thank you so much for coming back to let me know!

  4. Leah says:

    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 🙂

    1. Marissa says:

      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!

      1. Gail says:

        would you use 2 Tablespoons of olive oil to substitute or less?

        1. Marissa Stevens says:

          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.

  5. Jen says:

    5 stars
    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!

    1. Marissa says:

      I’m so glad you’re enjoying this recipe, Jen – and making it your own (even in a pinch 😉 )!