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Meet your new brunch buddies! These Shirred Eggs are baked the French way with crème fraîche, Comté cheese, and fresh chives, bringing French flair to your next gathering. So easy to make, you only need 5 ingredients and less than 20 minutes to have them ready on the table. With their creamy texture and runny yolks, they will happily accompany your favorite Chardonnay-based (“Blanc de Blancs”) sparkling wine.

shirred egg with toasted bread finger with a glass of wine on the side

What are Shirred Eggs?

Shirred eggs, also known as baked eggs, are baked in a flat-bottomed dish, usually a ramekin or a mini cocotte. Originating from France where there are called “oeufs en cocotte”, the eggs are flavored with toppings, most commonly thick cultured cream (crème fraîche), cheese, and fresh herbs, until the whites are set and the yolks remain runny.

Why you should try this recipe

  • Super creamy and delicious – Shirred eggs have a luxurious and creamy texture, thanks to crème fraîche, melted cheese, and soft, runny yolks. Baked to creamy perfection and seriously yummy!
  • A breeze to make – you only need 5 ingredients (plus salt and pepper) and less than 20 minutes to whip them up, making them an ideal option for an impressive breakfast or brunch. To bring even more cheesy, eggy goodness to your brunches, you can also check out my Poached Eggs in Cheese Sauce or Turkish Eggs with Yogurt and Chili Brown Butter.
  • You can get creative – shirred eggs can be customized with a variety of flavors: mushrooms, spinach, leeks, different types of cheese, plus a wide variety of herbs. Go crazy!
eggs, crème fraîche, Comté cheese, chives, salt and pepper on wooden table

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The ingredients you’ll need

(Note: the full ingredients list, including measurements, is provided in the recipe card at the end of the post.)

  • Unsalted butter – to grease the ramekins.
  • Crème fraîche – this thick, cultured cream from France has a delicious, rich, and tangy taste, with the smoothest texture.
  • Eggs – choose large free-range eggs for the best result.
  • Comté cheese – a fruity and nutty cheese that develops more complexity as it ages. Comté brings an amazing depth of flavor to shirred eggs.
  • Chives – pair extremely well with Comté and add a subtle vegetal, garlicky touch.
  • Kosher salt and ground black pepper – to season.

Variations and Substitutions

  • Crème fraîche is a staple of French cuisine but can be hard to find, depending on where you live. The easiest substitution is sour cream (less rich or tangy than crème fraiche but will do the trick). Another option is to use heavy cream, which is more liquid and equally rich while being less tangy.
  • Comté cheese can be replaced with any mature hard cheese of your choice, such as Cheddar, Gruyère, or Emmental.
  • This recipe is very versatile and can be adapted in all sorts of ways. Feel free to add sautéed mushrooms, spinach, or leeks to your shirred eggs, or to play with different types of cheese, plus a wide variety of herbs. This is absolutely delicious!

two dark blue ramekins on a wooden table
4-inch (10 cm) ramekins

How to make Shirred Eggs?

(Note: please see the recipe card below for the complete written instructions and measurements.)

You’ll need 4-inch (10 cm) diameter ramekins (or mini cocottes) – about 8 oz (235 ml) capacity each.

  • Preheat the oven to 355°F (180°C).
  • Grease the ramekins with soft, room-temperature butter.

  • Add 2 tablespoons (30 g) of crème fraîche at the bottom of each ramekin.
  • Add 1 teaspoon of chopped chives and 1 tablespoon (5g) of grated Comté cheese.

  • Add two eggs to each ramekin one by one, cracking them in a cup first to make sure you don’t break the yolks, or accidentally add eggshells.
  • Season with kosher salt and freshly ground black pepper.

  • Sprinkle the eggs with 2 tablespoons (10 g) of grated Comté (avoid covering the egg yolks to make sure you can monitor their doneness).
  • Place the ramekins on a sheet pan or baking dish (it is easier to take them out of the oven this way).

  • Bake for 12-13 minutes, or until the whites are set and the yolks are still runny. 
baked egg just out of the oven

Meanwhile, make the toasted bread fingers (French “mouillettes”).

  • Slice a 4-inch (10 cm) piece of baguette. Cut it in half, lengthwise.
  • Toast the slices in the toaster until golden.
  • Then cut into ½ inch (1.5 cm) fingers.

Note: In France, it is customary to serve shirred eggs with “mouillette” (pronounced moo-yet) which are toasted sourdough bread fingers that the French love dipping into runny egg yolks.


  • Sprinkle with one teaspoon of chopped chives, and serve with crusty mouillettes, or just regular toasted slices of sourdough bread, and a chilled glass of Chardonnay-based (Blanc de Blancs) sparkling wine.
  • Enjoy!
two shirred eggs with crusty bread and white wine on the side

Nim Keys – Useful Tips

  1. In France, “oeufs cocotte” are traditionally cooked in a water bath. After testing this recipe several tests, I found out that it does not add much to the dish in terms of taste and texture. The hassle of handling a baking dish full of hot water is just not worth it.
  2. The French love dipping “mouillette” (pronounced moo-yet) into runny egg yolk. A “mouillette” is a toasted sourdough bread finger that adds some crunch and texture contrast. This recipe provides a step-by-step tutorial on how to make “mouillettes”, otherwise just toast some sliced baguette or sourdough bread.

Cooking time depending on how you like your eggs:

  • 10 minutes: the eggs will be jiggly in the center and the yolks very runny. 
  • 12 minutes: the exterior of the yolks starts to set, but the interior is still runny. 
  • 15 minutes: the yolks and whites are both set.

two baked eggs with crusty bread and white wine on the side, with runny egg yolk

Wine Pairing for Shirred Eggs🍷


SPARKLING CHARDONNAY

Blanc de Blancs (literally translated “white from whites”) refers to Chardonnay-based sparkling wines. Light, and crisp with some minerality, they often have a creaminess that will pair wonderfully with the creamy texture of the shirred eggs.

WINE APPELLATION SUGGESTIONS

  • Blanc de Blancs Champagne from Champagne, France
  • Blanc de Blancs Sparkling Wine from Tasmania, Australia
  • Blanc de Blancs Trento DOC from Trentino, Italy

two baked eggs with crusty bread and white wine on the side, with runny egg yolk

FAQ

Can I make shirred eggs ahead of time?

Shirred eggs are best enjoyed just out of the oven, as the yolks keep setting even after you take them out of the oven. You can, however, prepare them before your guests arrive and bake them at the last minute.

I am allergic to dairy, what are the substitutes?

You can replace crème fraîche with a plant-based sour cream and drop the cheese altogether. I suggest adding sautéed mushrooms for a nice umami-rich replacement. To grease the ramekins, use plant-based butter or extra-virgin olive oil.

Other Delicious Brunch Recipes


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Shirred Eggs (French Way)

Meet your new brunch buddies! These Shirred Eggs are baked in the most French way, with crème fraîche, Comté cheese, and fresh chives, bringing French flair to your next gathering. So easy to make, you only need 5 ingredients and less than 20 minutes to have them ready on the table. With their creamy texture and runny yolks, they will happily accompany your favorite Chardonnay-based ("Blanc de Blancs") sparkling wine.
5 from 1 vote
Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Course Brunch
Cuisine French
Diet Vegetarian
Servings 2

EQUIPEMENT

  • Cheese Grater
  • Kitchen Knife
  • Ramekins

INGREDIENTS
 

  • room-temperature unsalted butter to grease the ramekins
  • 4 tablespoons (60 g) crème fraîche (or sour cream)
  • 4 teaspoons chopped chives
  • 6 tablespoons (35 g) grated Comté (or mature Cheddar, Emmental, or Gruyère)
  • 4 large free-range eggs
  • kosher salt to season
  • ground black pepper to season
  • baguette or sourdough bread sliced and toasted or made into toasted finger bread (see recipe)

INSTRUCTIONS

  • You’ll need 4-inch (10 cm) diameter ramekins (or mini cocottes) - about 8 oz (235 ml) capacity each.
  • Preheat the oven to 355°F (180°C).
  • Grease the ramekins with soft, room-temperature butter.

In each ramekin:

  • Add 2 tablespoons (30 g) of crème fraîche.
  • Add 1 teaspoon of chopped chives and 1 tablespoon (5g) of grated Comté.
  • Add two eggs one by one, cracking them in a cup first to make sure you don’t break the yolks or accidentally add eggshells.
  • Season with ⅛ teaspoon each of kosher salt and freshly ground black pepper.
  • Sprinkle the eggs with 2 tablespoons (10 g) of grated Comté (avoid covering the egg yolks to make sure you can monitor their doneness).
  • Place the ramekins on a sheet pan or baking dish (it is easier to take them out of the oven this way).
  • Bake for 12-13 minutes, or until the whites are set and the yolks are still runny. 
  • Meanwhile, make the toasted bread fingers (French "mouillettes").
  • Slice a 4-inch (10 cm) piece of baguette. Cut it in half, lengthwise.
  • Toast the slices in the toaster until golden.
  • Then cut into ½ inch (1.5 cm) fingers.

To garnish:

  • Sprinkle with one teaspoon of chopped chives, and serve with crusty mouillettes, or just regular toasted slices of sourdough bread, and a chilled glass of Chardonnay-based (Blanc de Blancs) sparkling wine.
  • Enjoy!

NIM KEYS - USEFUL TIPS

  1. In France, shirred eggs are traditionally cooked in a water bath. After several tests, I found out that it does not add much to the dish in terms of taste and texture. The hassle of handling a baking dish full of hot water is just not worth it. Just place the ramekins on a baking sheet or dish and bake away!
  2. The French love dipping “mouillette” (pronounced moo-yet) into runny egg yolk. A “mouillette” is a toasted sourdough bread finger that adds some crunch and texture contrast. This recipe provides a step-by-step tutorial on how to make mouillettes, otherwise just toast some sliced baguette or sourdough bread.
Total cooking time will depend on how you like your eggs:
  • 10 minutes: the eggs will be jiggly in the center and the yolks very runny. 
  • 12 minutes: the exterior of the yolks starts to set but the interior is still runny. 
  • 15 minutes: the yolks and whites are both set.

NUTRITION

Calories: 374kcalCarbohydrates: 2gProtein: 26gFat: 29gSaturated Fat: 14gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 0.04gCholesterol: 435mgSodium: 466mgPotassium: 210mgFiber: 0.1gSugar: 1gVitamin A: 1197IUVitamin C: 1mgCalcium: 530mgIron: 2mg
Keyword baked eggs, French baked eggs, oeufs en cocotte, shirred eggs
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