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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 (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 BrownsSkillet Potatoes, Banana Oatmeal Pancakes, Belgian Waffles, Savory Crepes, or Brioche French Toast.

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.

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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73 Comments

  1. AllisonBee says:

    Do you suggest doing this with just egg whites? I can’t eat the yolks but egg such a good lean protein.

    1. Marissa Stevens says:

      Hi AllisonBee! I haven’t made these with just egg whites, but I’m concerned they’d come out pretty rubbery. You may want to make something like an egg white omelet instead.

  2. k says:

    5 stars
    I’ve made this recipe twice now and it’s SO good – thank you!

    1. Marissa Stevens says:

      My pleasure, K! So glad you’re enjoying the recipe.

  3. Kenya Ragin says:

    First time making baked eggs and using my ramekins :). I only had smoked cheddar and Romano on hand, so I made one of each. I used scallions as I hadn’t any chives. Loved the flavor and texture of the heavy cream with the egg. My new favorite way to make eggs! Will be great for when I start back to school, can pop in oven and take shower whilst cooking.

    1. Marissa Stevens says:

      So glad you’re enjoying the recipe and adding your own touches, Kenya!

  4. Kim Prifogle says:

    5 stars
    Made these over the weekend (and just shared on IG). Easy recipe & we loved the twist (I bake eggs often in ramekins to add to English muffins for a layered breakfast sandwich I can freeze to reheat at any time). Great flavor and convenient to throw in the oven while you focus on other breakfast elements.

    1. Marissa Stevens says:

      Thank you, Kim! So glad you enjoyed these.

  5. Deborah says:

    Thank you, Marissa, for your new “Build Your Menu Options” that arrived in my email inbox just in time for Christmas. With all the last minute preparations, I hadn’t given any thought to breakfast on Christmas morning. With the greatest of ease, I made your Baked Eggs in individual ramekins, topped with thinly sliced scallions and shaved rosemary asiago cheese. They made for an elegant presentation and were delicious, served with fresh fruit and bakery croissants. Oh, and we then went back to your Menu Options and made Cheesy Potatoes to serve with smoked ham for dinner. I don’t think we’ll ever go back to the frozen hash browns and cream soup version after this! Wishing you good health, comfort and hope in 2021!

    1. Marissa Stevens says:

      What a lovely note, Deborah. Thank you! I’m so happy that you and your family enjoyed these recipes and I love that you added your own spin to the baked eggs. Wishing you a healthy, happy New Year!