Skip to Content

Easy Baked Eggs En Cocotte Recipe

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.

Eggs en cocotte recipe in ramekins

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.

Baked eggs en cocotte with toast strips on white plate

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!

baked eggs en cocotte in ramekin

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.

baked eggs en cocotte in ramekin with fork

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. 

baked eggs en cocotte in ramekins

Baked eggs or eggs cocotte are the perfect recipe for a delicious and satisfying breakfast or brunch. 

With their creamy yolks, savory flavors, and endless customization options, this egg dish is sure to become a favorite in your kitchen.

Enjoy with a good friend or with family, and be grateful not just for this easy brunch, but for the easy clean up!

Still Hungry?

green chile baked egg souffle

Green Chile Baked Scrambled Egg Souffle

Savory Dutch Baby with Bacon and Cheese

Savory Dutch Baby with Bacon and Cheese

tater tot breakfast sandwich

Tater Tot Breakfast Sandwich

This post may contain affiliate links for which I may or may not be paid a small commission at no cost to you.

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
baked eggs en cocotte in ramekin

Easy Baked Eggs En Cocotte Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Abbe Odenwalder
  • Prep Time: 5 Minutes
  • Cook Time: 15-30 Minutes
  • Total Time: 0 hours
  • Yield: 4 Servings 1x
  • Category: Breakfast
  • Cuisine: French


These easy baked eggs en cocotte are as simple as dropping an egg into a buttered ramekin. Add some ingredients of your choice like prosciutto and cheese and you have a decadent way to welcome the morning!


Units Scale

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


Preheat oven to 375. Bring a kettle of water to a boil.

Butter each ramekin. Place 1/4 c of chopped prosciutto in each ramekin. Sprinkle with 1 T of grated cheese. Pour 1 T of heavy cream into each ramekin. Top with 2 cracked eggs, then sprinkle with salt and fresh pepper. Pour another tablespoon of cream on top and sprinkle with a little more cheese.

Place ramekins in a skillet or a deep rimmed tray and pour the boiling water in the pan or skillet until it reaches about halfway up on the ramekins.

Place in oven and bake for 15 minutes until eggs have set. If eggs are done to your liking but the whites have still not set, take out of oven and cover with aluminum foil for 3-4 minutes and leave in the hot water bath until done to your liking.

Drizzle truffle oil over the top and sprinkle with fresh herbs. Serve with crusty bread or toast.


Times for Baked Eggs:

13 to 15 minutes will result in a runny yolk

16-19 minutes will give you jammy to medium yolks

20-24 minutes for hard-cooked yolks

Cover with foil if eggs are not setting the way you prefer.

Please see post for other additions to this eggs en cocotte recipe.

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star


Saturday 16th of March 2024

Individual servings always seem so elegant. And the addition of prosciutto and Gruyere sounds delicious!!!