Eggs en Cocotte ( Oeufs en Cocotte ) is a French baked egg dish that translates as egg in pots. Despite its elegant name and look, it’s really easy to cook and absolutely yummy.

The eggs are delicate and creamy and you can stuff your pots with any toppings you would like: herbs, cheese, vegetables, various meats. I sprinkled mine with rosemary, pesto and bacon chunks. You can either have it alone or spread it on bread.

I made these in ramekins, however you are free to use different cooking pots, bowls, or cups which are around the similar size. You want to use between 4oz to 6oz. A 4oz ramekin will yield a thicker egg which will take slightly more time to cook and the egg white might cover the egg yolk during cooking. A bigger, 6oz ramekin will cook the egg much faster and the egg yolk will probably stay on the surface since the egg white is more spread out.

Egg Cocottes recipe

4 serves


  • 4 eggs
  • 4 tbsp heavy cream
  • 1 tbsp butter
  • toppings of your choice (herbs, meat, vegetables)

Preparation Method

  1. Preheat oven to 350F . Grease inner of ramekins (between 4-6 oz in size) with butter. Put 1 tbsp of heavy cream to the bottom of every ramekin. Break egg on top.
  2. Sprinkle on preferred toppings ( if you go with something such as pesto, you may want to reserve a little to spoon over the top after the egg dish is done ). Fill a rectangle baking pan halfway with water and put ramekins inside (ensure the liquid level is not above the ramekins ). Bake for around 15-30 min until egg is barely set – whites are just made and yolk is still soft, the timing will depend on the size of your eggs and also how wide your ramekins are. I suggest you start checking in halfway, and then every couple of minutes so you don’t overcook the eggs. Allow eggs cool down slightly (they will also keep cook) before eating. You can either eat them just as is or spread onto toast or bread .

Photo by Chiot’s Run

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Dish Type: Lunch time
Course: BreakfastLunch
Cooking Method: Bake/ Roast
Skill Level: Easy
Ingredients: Butter, Cream, Eggs,

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