Name: Easy Baked Eggs En Cocotte Recipe
Prep time: 5 min
Cook time: PT-476169H32M36S
Cuisine: French
Ingredients: 1 T butter at room temperature; 1 c thinly sliced lightly smoked prosciutto at room temperature; 2/3 c grated Parmesan or Gruyere or a combination; 8 eggs at room temperature; 1/2 c heavy cream; Salt and fresh ground pepper; 2 T minced chives or scallions, or dill or Italian parsley or your choice of fresh herbs (they can be combined); Drizzle of olive oil or truffle oil (optional); Crusty Bread or toast for serving

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An eggs en cocotte recipe made in cute little ramekins is a special way to start your day. These easy baked eggs can be customized to your own taste. This simple recipe for baked eggs contains prosciutto and cheese but you can add whatever you feel like!

I love decadent breakfasts that are kept simple and this eggs en cocotte recipe falls in the category.

If you’re looking to elevate your breakfast game or impress guests with a special occasion brunch than look no further.

Whether you call these baked eggs or eggs en cocotte, this classic egg dish is a savory breakfast that can be customized in so many ways.

I had a friend for breakfast and made this egg dish with smoky prosciutto and gruyere cheese.

The trickiest part of this recipe is how long to bake the eggs.

Everyone has their own preference. Do you want a runny yolks or a jammy yolk?

This eggs recipe can accomodate either, but you do need to keep your eye on the prize.

A creamy baked eggs recipe can easily become overcooked if you aren’t careful.

Baked Eggs or Eggs en Cocotte Recipe

Baked eggs are a versatile and satisfying dish that can be customized to suit any taste preference.

To make baked eggs, preheat your oven to 375°F and prepare individual ramekins by coating them with cooking spray or butter.

Make a layer of lightly smoked prosciutto or ham or bacon or even salami and top that with a layer of grated cheese.

Add a tablespoon of heavy cream to each ramekin and then crack one or two eggs into each, taking care not to break the yolks.

Pour a splash of heavy cream directly over the eggs and another sprinkle of cheese.

Season with a pinch of salt and black pepper to taste.

Once the ramekins are prepared, place them in a high-sided baking dish or skillet and carefully pour boiling water into the dish, until the water reaches halfway up the ramekin.

This hot water bath, also known as a bain-marie, ensures gentle cooking and prevents the eggs from overcooking.

Bake eggs in the preheated oven for 15- 30 minutes, or until the egg whites are set but the yolks are still slightly runny.

Cooking time may vary depending on your oven and the desired level of doneness you prefer your eggs to be, so keep an eye on them as they bake.

Remove from oven when the desired consistency of the yolk has been reached.

If the yolk is cooked to your liking, sprinkle with fresh chives or minced scallions and some minced Italian parsley.

When you sprinkle the hot eggs with the fresh herbs you will be amazed at the flavor they give the eggs. They aren’t just a garnish!

Adding a drizzle of truffle oil is also heartily approved!

Cheese can also be customized, so feel free to use your fave.

Boursin cheese, goat cheese or feta cheese work great, but personally I love a good melty cheese with a lot of flavor.

Baked egg recipes are a great way to use whatever may be lurking in your fridge.

Have some leftover cooked bell peppers, cherry tomatoes or sauteed mushrooms? These are both easily added to this recipe.

One could even make a small breakfast bar and have everyone customize their own eggs cocotte.

There are so many different ways to make these eggs!

Tips For Sucessful Baked Eggs:

Make sure the eggs and cream are at room temperature. Cold eggs will take longer to cook.

I used large eggs. A different sized egg could take more or less time.

If you don’t like a runny egg white either drain your egg before adding to ramekin, or when the yolk is cooked to the degree you want it, remove the ramekin from the oven and cover it with aluminum foil.

The residual heat should help the white coagulate while not changing the texture of the egg yolk.

Let sit a couple of minutes before serving.

The thicker the ramekin the longer these eggs take to bake.

Note that many recipes I’ve seen call for the eggs to only be baked 12-15 minutes.

For me that meant a very runny yolk.

Though it is safe to eat the whites when they have not coagulated fully, I prefer my eggs a bit more done.

How To Serve Oeufs Cocotte or Baked Eggs:

Once the eggs are baked to perfection, remove them from the oven using oven mitts and serve immediately.

Garnish with fresh herbs and a drizzle of olive oil or truffle oil for added flavor.

Eggs cocotte are delicious when served with buttery toast or crusty bread for dipping.

I just fell in love with the croissant bread from Private Selection at my local King Soopers store.

I buttered both sides of the bread and baked at 350 until the bread was fully toasted.

Cut into strips and you have perfect dippers for the egg yolk.

My friend and I thought these were the best part of the brunch!

There are so many things to serve with this egg dish.

A small hearts of palm salad with mandarin oranges would have been so sophisticated, but I decided to use the fresh asparagus I had in the fridge which I served with this amazingly easy butter sauce.

Those, along with a fresh fruit bowl or these delicious fruit parfaits and a tall glass of Dalgona coffee made this not just a simple meal, but an easy meal that I pulled together in less than an hour.

Breakfast potatoes would also have been nice and if you don’t add prosciutto or ham to the baked eggs then crisp bacon or breakfast sausage should always be on the table!

In short: Don’t be afraid to experiment with different toppings and flavor combinations.