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French

Œufs en cocotte (baked eggs with cream)

Non-vegetarian

Œufs en cocotte

Eggs baked gently in buttered ramekins over a spoonful of cream in a water bath, until the whites just set and the yolks stay runny — for dipping toast soldiers.

Œufs en cocotte (baked eggs with cream) is a French egg dish from France, ready in about 20 minutes and made with egg and heavy cream. It serves 4 and is rated easy to cook.

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Baked egg with cream in a white ramekin
Photo: Jpbrigand2 / Wikimedia Commons · CC-BY-SA-4.0
Prep
5 min
Cook
15 min
Total
20 min
Serves
4
Level
Easy
Calories
214

Ingredients

4 servings

Equipment

Method

  1. Step 1

    Heat the oven (opens in a new tab) to 180 °C (fan 160 °C) and boil a kettle (opens in a new tab). Butter four ramekins and put a spoonful of cream, a little ham (opens in a new tab) and cheese if using, and seasoning in each.

  2. Step 2

    Crack an egg (opens in a new tab) into each ramekin. Set them in a baking dish (opens in a new tab) and pour in boiling water to come halfway up the sides.

    Food safety: Carry the dish to the oven before adding the water, or pour it in with the dish on the oven shelf.

  3. Step 3

    Bake 12–15 minutes until the whites are set but the yolks still wobble. Scatter with chives (opens in a new tab) and serve with toast soldiers.

    Take them out a minute early — the hot ramekin keeps cooking the egg.

    Fresh herbs scattered over a finished dish
    How it looks · Photo: Klaus Nielsen on Pexels

About this dish

Origin
France · Commonly attributedAlso popular in United KingdomMore food from France
Dish
Breakfast · Brunch · Egg dishes
Cooking method
Oven-baked
Taste
creamy, rich, mild
Diet
No nut ingredients · Low-carb
All labelsNon-vegetarian · Flexitarian-friendly · No nut ingredients · No added sugar · Alcohol-free · Beef-free · Low-carb
Without the optional extras: Vegetarian (lacto-ovo), Eggetarian, Pescatarian, Pork-freeWorked out from the ingredients. How labels work
Cook more with
Egg · Heavy cream · Unsalted butter · Chives · White bread
Techniques
Baking · Boiling

Allergens

  • Contains: Milkfrom heavy cream, unsalted butter, gruyère, white bread
  • Contains: Eggsfrom egg, white bread
  • Contains: Wheatfrom white bread
  • Contains: Glutenfrom white bread
  • May contain: Soyfrom white bread
  • May contain: Sesamefrom white bread

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

214 kcal per serving

Estimated

1 serving ≈ 96 g · recipe makes 4

Where the energy comes from

  • Protein 17%
  • Carbohydrate 28%
  • Fat 55%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g*
Energy214 kcal223 kcal
Protein9.2 g9.6 g
Carbohydrate14.7 g15.3 g
Net carbohydrate13.9 g14.4 g
Sugars2.2 g2.3 g
Added sugars0 g0 g
Fibre0.8 g0.8 g
Fat13.1 g13.6 g
Saturated fat6.4 g6.7 g
Trans fat0.2 g0.2 g
Cholesterol208 mg217 mg
Sodium——
Salt equivalent——
Vitamins & minerals per serving
Potassium
121 mg
Calcium
79 mg
Iron
1.9 mg
Magnesium
14 mg
Vitamin A (RAE)
160 µg
Vitamin C
1 mg
Vitamin D
1.2 µg
Vitamin B12
0.5 µg
Folate (DFE)
73 µg

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
  • Optional ingredients are not included: gruyère, ham.
  • Not counted (tiny amounts or “to taste”): salt, black pepper — so sodium is shown as unknown.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Food safety

  • Runny or lightly cooked eggs: the UK Food Standards Agency says hen eggs with the British Lion mark or from the Laid in Britain scheme can be eaten lightly cooked by everyone, including young children, pregnant people and older adults (but not people who are severely immunocompromised). Otherwise — and following USDA advice in the US — cook eggs until white and yolk are firm for vulnerable groups, or use pasteurised eggs. Duck, goose and quail eggs should always be cooked through.

Storage

  • Serve immediately.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Recipe DNA

How this dish is built

Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

Used in steps 1, 2, 3

Reviews & corrections

Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

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