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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.

  • Total Time: 17 minutes
  • Yield: 2 1x



room-temperature unsalted butter, to grease the ramekins

4 tablespoons (60 g) of crème fraîche (or sour cream)

4 teaspoons of chopped chives

6 tablespoons (35 g) of 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)


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

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

In each ramekin:

  1. Add 2 tablespoons (30 g) of crème fraîche.
  2. Add 1 teaspoon of chopped chives and 1 tablespoon (5g) of grated Comté.
  3. 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.
  4. Season with ⅛ teaspoon each of kosher salt and freshly ground black pepper.
  5. Sprinkle the eggs with 2 tablespoons (10 g) of grated Comté (avoid covering the egg yolks to make sure you can monitor their doneness).
  6. Place the ramekins on a sheet pan or baking dish (it is easier to take them out of the oven this way).
  7. 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”).

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

To garnish:

  1. 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.
  2. Enjoy!


  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.
  • Author: Ninon Michels
  • Prep Time: 5
  • Cook Time: 12
  • Category: Brunch
  • Method: Oven Baked
  • Cuisine: French
  • Diet: Vegetarian


  • Serving Size:
  • Calories: 407
  • Sugar: 1.5 g
  • Fat: 34.6 g
  • Carbohydrates: 3.3 g
  • Protein: 19.5 g
  • Cholesterol: 451.8 mg

Keywords: shirred eggs, baked eggs, French baked eggs, oeufs en cocotte