French Baked Eggs “Oeufs En Cocotte”

two blue ramekins with French baked eggs topped wth chives and crusty bread.

5 from 2 votes

French Baked Eggs “Oeufs En Cocotte”

Meet your new brunch favorite: French Baked Eggs "Oeufs En Cocotte", made the classic way with crème fraîche, Comté cheese, and a scattering of fresh chives. The ingredients are simple, the technique is easy, and the results? Silky, savory, and deeply satisfying. All you need is 5 ingredients and less than 20 minutes—and you’ve got a dish that’s as comforting as it is delicious.

Prep Time5

Cook Time12

Total Time17

Course: Brunch

Cuisine: French

Diet: Vegetarian

Servings:

Calories: 374kcal

Author: Ninon Michels

Equipment

2 x 4-inch (10 cm) diameter ramekins (or mini cocottes)

Ingredients

room-temperature unsalted butter to grease the ramekins
4 tablespoons crème fraîche (or sour cream)
4 teaspoons chopped chives
6 tablespoons 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)

US Customary - Metric

Instructions

Set up the ramekins – Preheat the oven to 355°F (180°C). Generously butter the inside of each ramekin with soft, room-temperature unsalted butter. Spoon 2 tablespoons of crème fraîche into the bottom of each, then sprinkle with 1 teaspoon of chopped chives and 1 tablespoon of grated Comté cheese.
Add the eggs – Crack one egg into a small cup at a time to avoid breaking the yolk or dropping any bits of shell. Gently slide each egg into the prepared ramekin, one by one.
Season and bake – Sprinkle with salt and pepper. Add 2 tablespoons of grated Comté over the top, making sure not to cover the yolks so you can easily keep an eye on doneness. Place the ramekins on a baking sheet or in a baking dish. Bake for 12 to 13 minutes, or until the whites are set and the yolks remain runny.
Make the mouillettes (toasted bread fingers) – While the eggs bake, slice a 4-inch (10 cm) piece of baguette in half lengthwise and toast until golden. Then cut into thin fingers, about ½ inch (1.5 cm) wide.
Garnish and serve – Remove the ramekins from the oven and sprinkle with an extra teaspoon of chopped chives. Serve hot, with mouillettes on the side for dipping.

Notes

Skip the water bath – Traditionally, in France, oeufs en cocotte are baked in a water bath. But after a few rounds of testing, I found it doesn’t do much for the taste or texture here. What it does add is fuss—handling a baking dish full of hot water isn’t exactly how I want to start my morning. So skip it. The eggs still turn out beautifully.
Use a sheet pan (or a baking dish) for ease – Ramekins can be tricky to handle with oven mitts. Sliding them into a sheet pan or baking dish first makes transferring them in and out of the oven a breeze.
Don't forget the “mouillettes” – The French have a charming tradition of dipping little toast “fingers” into runny yolks. Called mouillettes (pronounced moo-yet), these crunchy strips of toasted sourdough or baguette bring the perfect bit of texture. This recipe walks you through how to make them step-by-step, but a few slices of toasted bread will also do the trick.
Watch your timing – Eggs can go from silky to solid in a blink, so keep an eye on the oven. Here’s a quick guide:

10 minutes: The whites are barely set, the yolks are very runny.
12 minutes: The yolks start to firm at the edges but stay soft in the center.
15 minutes: Both yolks and whites are fully set—no jiggle, no run.

Nutrition