Bakers Royale

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Simple Eggs en Cocotte (Baked Eggs)

By 20 Comments

Eggs en cocotte, sounds sorta fancy, huh? But it’s really nothing more than over-baked eggs. Bake the eggs in individual ramekins and top with whatever you have on hand. Ready in 15 min! 

ggs en Cocotte ~ An easy breakfast of baked eggs

It’s a simple dish you can quickly throw together, even for a large crowd.

Five ramekins filled with eggs en cocotte. Three on a platter with spoons on the side.

The best part is you can make it any way you want. I usually make mine with chanterelles or porcinis for their strong flavor and then accompany it with some wilted greens or with broccolini, as you see in the pictures. The rest of the family here likes theirs with crumbled sausage and a little cheese. See what I mean about it being highly adaptable?

Five ramekins filled with eggs en cocotte

If I have overnight guests, I’m totally going to make a breakfast bar out of this idea. How fun would that be? Forget omelette bars, this is so much easier. Everyone can throw what they want into a dish; crack an egg on it, then into the oven it goes and 15 minutes later—done. Breakfast served for a large crowd all at the same time.
 

Five ramekins filled with eggs en cocotte.

Simple Eggs en Cocotte (Baked Eggs)

Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 15 minutes 10 seconds
Total Time: 25 minutes 10 seconds

Ingredients

  • 2  tablespoons butter,
  • 1/4 cup heavy cream
  • salt and pepper
  • 6 eggs
  • 1 tablespoon olive oil
  • 1 broccolini bunch, blanched
  • 6 oz. chanterelles
  • 1 tablespoons thyme
  • 3 large sage leaves, chiffonade
  • 1 shallot, minced

Instructions

Preparation: Heat oven to 375 degrees F.

  1. Butter 6 small bowls (or six 6 0z. ramekins) and season with a pinch of salt and pepper. Pour a scant tablespoon of cream into each ramekin; set aside.
  2. Heat olive oil in a small saute pan  over medium high heat and add in chanterelles, thyme and sage. Cook until chanterelles are tender, about 3-5 minutes. Evenly divide mixture between 6 bowls and crack one egg on top of each bowl.
  3. Place bowls in a baking dish, and pour water into baking dish until it is halfway up the sides of the bowl. Transfer baking dish to oven, being careful not to let the water splash into the bowls. Bake for 10-15 minutes or until whites are set and the yolk is still soft.
© Naomi Robinson | Bakers Royale
Cuisine: French / Category: Savory
For more egg breakfast ideas check out:

Comments

  1. Medha @ Whisk & Shout says

    Love the minimalist white on white presentation of these! Classed up baked eggs? Sign me up! 🙂

  3. Samina | The Cupcake Confession says

    Wow!!!! These really are adaptable and versatile, aren’t they!? Loveeee it!

  6. Stephanie @ A Magpie in the Sky says

    I love this idea, I have friends coming round on Sunday, all with different dietary requirements (e.g. whole 30, dairy free, vegetarian) I can get all the ingredients ready in the fridge the night before then we can just build and bake after our run!
    Thanks for a super idea!

  12. Dannii @ Hungry Healthy Happy says

    I love baked eggs, as there are so many different ways to do them. These look really good.

  16. Joanna @ the knitlit twit says

    I also start thinking about Christmas in summer, partly because I knit or sew some of them, so I need a little more preparation. These eggs looks gorgeous and delicious. Forget just breakfast, I think I need them for a quick breakfast-for-dinner during the week.

  17. Kepanie says

    This looks great. Our ohana loves eggs. At what temperature would you bake these?

  19. katie says

    I’m not the biggest egg eater but I keep coming back to this recipe. Just so simple but elegant. Love it!

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