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–+ servings

Oeufs en Cocotte Baked Eggs in Cream

A timeless French bistro classic where eggs are nestled in individual ramekins with a velvety cream and fresh herb base, then gently baked.
Print Recipe
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Course: Breakfast
Cuisine: French
Servings: 2 servings
Calories: 310kcal

Ingredients

  • 4 large eggs
  • 4 tbsp heavy cream
  • 2 tbsp crème fraîche
  • 1 tbsp fresh chives finely chopped
  • 1 tbsp fresh tarragon chopped
  • 2 tsp unsalted butter
  • 1 pinch nutmeg
  • Sea salt and white pepper to taste
  • Optional: 2 slices smoked salmon or ham

Instructions

  • Preheat oven to 180°C (350°F). Bring a kettle of water to boil.
  • Butter two ramekins generously. Place a slice of smoked salmon or ham in the bottom if using.
  • Mix heavy cream and crème fraîche together. Season with salt, white pepper, and nutmeg.
  • Pour 2 tablespoons of cream mixture into each ramekin. Crack 2 eggs on top.
  • Place ramekins in a deep baking dish. Pour boiling water around them to reach halfway up the sides.
  • Bake 12–15 minutes until whites are set but yolks still jiggle slightly.
  • Garnish with chives and tarragon. Serve immediately in the ramekins.

Nutrition

Serving: 1serving | Calories: 310kcal | Protein: 14g | Fat: 27g
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