Eggs en Cocotte: A Classic French Breakfast Recipe

Eggs en Cocotte are a traditional French breakfast recipe featuring creamy baked eggs cooked gently in ramekins.

Perfect for brunch or a cozy morning meal, this easy recipe combines elegance and simplicity.

Customize with your favorite ingredients for a delicious start to any day.

Easy and Foolproof Egg Cocotte Recipe – A Comforting French Breakfast Favorite

There’s nothing like a warm, creamy egg cocotte to start the day. This foolproof French breakfast is rich, satisfying, and ready in minutes.

I love making it for brunch with crispy toasted breadsticks—it’s comforting and totally mouth-watering!

Honestly, it’s my go-to when I don’t feel like cooking something complicated. Sometimes it’s for the kids after school, but let’s be real, I’ll sneak a ramekin for myself too!

With just eggs, cream, and a few toppings, it turns into something so elegant yet simple.

Whether you’re tired after a long day or just craving something cozy and flavorful, eggs en cocotte never disappoint.

It’s creamy, customizable, and loved by everyone in my home, especially when brunch inspiration runs low.

Try it once, and it might just become your new lazy-day hero dish.

Ingredients for Perfect Eggs en Cocotte

Here’s everything you need to create rich and creamy Eggs en Cocotte. Each ingredient adds a unique touch of flavor and texture to this elegant French breakfast dish:

• 3 Shallots, finely chopped : Shallots add a mild, sweet onion flavor that enhances the creamy base without overpowering the dish.
• 1 tbsp Butter : Used to gently sauté the shallots, butter brings richness and depth to the overall flavor.
• 1 tbsp Balsamic Vinegar : A splash of balsamic adds a subtle tang and sweetness, balancing the creaminess of the dish.
• 8 tbsp Thick Crème Fraîche : This French-style cultured cream is key for a velvety, indulgent texture.
• 4 Large Eggs : The star of the dish—use fresh, high-quality eggs for the best result with perfectly runny yolks.
• 2 Slices Smoked Salmon : Adds a salty, savory bite that pairs beautifully with the creamy eggs.
• 4 Slices of Bread or Brioche : Toasted and cut into sticks, perfect for dipping into the soft yolks.
• Fresh Chives, chopped : Sprinkle on top for a pop of color and mild oniony freshness.
• Salt and Freshly Ground Black Pepper : Season to taste—simple but essential for bringing all the flavors together.

Step-by-Step Instructions for Making Eggs en Cocotte

Follow these simple steps to prepare your creamy, oven-baked eggs en cocotte to perfection:

1. Preheat the Oven
   Set your oven to 180°C (350°F). Place a deep baking dish inside and fill it two-thirds full with hot water. This creates a bain-marie (water bath) to gently cook the eggs without drying them out.
2. Sauté the Shallots
   In a small saucepan, melt the butter over medium heat. Add the finely chopped shallots and cook for 3–5 minutes, stirring occasionally, until soft and translucent.
3. Deglaze with Balsamic
   Pour in the balsamic vinegar and allow it to reduce for 1–2 minutes. Stir in the crème fraîche until well blended. Remove from heat.
4. Prepare the Ramekins
   Spoon the creamy shallot mixture evenly into four ramekins, creating a smooth base for your eggs.
5. Add the Eggs
   Crack one egg into each ramekin. Try to keep the yolk centered and intact for a beautiful presentation.
6. Bake in Bain-Marie
   Gently place the ramekins in the preheated water bath. Bake for about 10 minutes, or until the egg whites are set but the yolks remain soft and slightly runny.
7. Toast the Bread
   While the eggs bake, toast the bread or brioche slices until golden. Cut into strips—perfect for dipping!
8. Garnish and Serve
   Top each ramekin with slices of smoked salmon, chopped fresh chives, and a pinch of salt and freshly ground black pepper. Serve hot with the toast soldiers on the side.

Enjoy your eggs en cocotte while they’re warm and creamy!

Tips & Variations to Elevate Your Eggs en Cocotte

Get creative with your eggs en cocotte using these tips and variations to make the dish even more delicious, flexible, and suited to your mood or pantry:

• Microwave Method : Short on time or don’t want to heat the oven? Simply cook the prepared ramekins in the microwave without the water bath. Heat on medium power for 40–60 seconds, checking every 10 seconds to keep the yolks runny and avoid rubbery whites.
• Alternative Fillings : Make it your own by adding sautéed mushrooms, fresh spinach, diced ham, caramelized onions, or even cherry tomatoes. These mix-ins add flavor, color, and nutrition to each bite.
• Cheese Lovers’ Upgrade : Stir in a spoonful of grated cheese like Gruyère, cheddar, or goat cheese for a rich and melty texture that takes this dish to comfort-food level.
• Spice It Up : Add a pinch of paprika, chili flakes, or a splash of hot sauce to the cream mixture for a kick of heat. A little harissa or smoked paprika can add a unique flavor twist.
• Fresh Herbs Finish : Don’t stop at chives—experiment with parsley, dill, or tarragon to add aromatic freshness just before serving.
• Brioche Bun Twist : Skip the ramekins and bake your eggs in hollowed-out brioche buns or even crusty rolls. They soak up the cream and make a fun, edible serving dish (recipe coming soon)
• Make It a Meal : Serve with a simple green salad or roasted asparagus for a light but complete brunch or dinner.
• Kid-Friendly Version : Omit smoked salmon and go for mild cheese, diced turkey, or finely chopped veggies. It’s a great way to sneak in nutrients while keeping things simple.
• Make-Ahead Prep : You can prep the cream and filling mix in advance, store it in the fridge, and just crack in the eggs and bake when ready to serve.

Other ideas for breakfast

• 4 easy avocado toasts recipes perfect for Brunch
• Fluffy and Easy American Pancakes Recipe
• The best Authentic French Toast : pain perdu recipe

Eggs en Cocotte – Easy French Breakfast Recipe

Eggs en Cocotte are a traditional French breakfast recipe featuring creamy baked eggs cooked gently in ramekins.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Course appetizer, breakfast

Cuisine french cuisine

Servings 4 ramequins

Calories 80 kcal

Ingredients

  

• 3 shallots finely chopped
• 1 tbsp butter
• 1 tbsp balsamic vinegar
• 8 tbsp thick crème fraîche
• 4 large eggs
• 2 slices smoked salmon
• 4 slices of bread or brioche
• Fresh chives chopped
• Salt and freshly ground black pepper

Instructions

 

• Preheat the oven to 180°C (350°F). Place a deep baking dish in the oven and fill it two-thirds with water to create a bain-marie.
• Sauté the shallots: In a small pan, melt the butter over medium heat. Add the chopped shallots and cook until translucent.
• Deglaze: Pour in the balsamic vinegar and let it reduce for a few minutes. Stir in the crème fraîche, mix well, then remove from heat.
• Prepare the ramekins: Divide the shallot and cream mixture evenly among four ramekins.
• Add the eggs: Crack one egg into each ramekin, ensuring the yolk remains intact.
• Bake: Carefully place the ramekins into the preheated bain-marie. Bake for about 10 to 15 minutes, or until the egg whites are just set.