Eggs en Cocotte is a simple baked egg dish in cream—perfect for breakfast or brunch. It’s quick to make and easy to customize with spinach, bacon, cheese, or whatever you have on hand.
Eggs en cocotte is a classic French preparation: eggs baked in small ramekins with cream and added ingredients. It looks elegant on the table but is effortless to prepare—ideal for relaxed mornings or serving to guests. Feel free to swap in mushrooms, peppers, or your favorite cheese and herbs.
These eggs are baked in a bain-marie (a water bath) so they cook gently and evenly without overbrowning. Serve with toasted bread, roasted potatoes, or scones for a full brunch.
Video: Watch me make eggs en cocotte!
Ingredients you’ll need
The essentials are eggs and heavy cream; everything else is optional and up to your taste. This version uses spinach and bacon, but you can easily substitute other vegetables, meats, or cheeses.
- Eggs
- Heavy cream
- Cooked spinach (optional)
- Cooked bacon (optional)
- Kosher salt and freshly ground black pepper
Recipe variations
Eggs en cocotte are very flexible. Mix and match vegetables, cheeses, meats, and fresh herbs to suit your pantry. A few ideas:
- Mushrooms with Gruyère and parsley
- Roasted red peppers with crispy prosciutto and basil
- Cooked sausage with scallions and cheddar
- Goat cheese with caramelized onions
How to make eggs en cocotte
Step 1: Prep the cocottes and cook bacon
Preheat the oven to 350°F (175°C). Grease each ramekin or small ovenproof dish with butter or oil. Cook bacon by your preferred method; microwaving is a fast, low-mess option.
Step 2: Cook the spinach
In a skillet over medium heat, melt butter or heat olive oil. Quickly wilt the spinach until just softened. Divide the spinach evenly among the ramekins.
Step 3: Combine eggs, cream and spinach
Add about 4 tablespoons of heavy cream to each dish. Make a small well in the spinach and crack in the eggs—this recipe uses two eggs per ramekin. Season with salt and pepper.
Season, then top or set aside the cooked bacon until after baking.
Step 4: Bake
Place the ramekins on a rimmed baking sheet or inside a larger casserole dish. Carefully pour hot water into the pan so it reaches about one-third to halfway up the sides of the ramekins—this creates a bain-marie for gentle, even cooking. It’s easier to add the water after the pan is in the oven to avoid sloshing.
Bake for 10–15 minutes, depending on how set you like your yolks. For runny yolks, check at the earlier end of the time; bake longer for firmer yolks. Once done, crumble the bacon over each dish and serve immediately with toasted bread for dipping.
Eggs en cocotte tips
- Adjust baking time to your preferred yolk consistency. Shorter for runny yolks, longer for firm yolks.
- If the whites aren’t fully set when the yolks are done, cover the ramekins and let residual heat finish cooking the whites for a minute or two, or cook one egg per cocotte for more even results.
- Use different sized dishes depending on appetite—one egg in a small cocotte or two in a larger one.
- Wait to add water to the baking pan until it’s already in the oven; it prevents spills and makes handling easier.
- Serve with toasted strips of bread for dipping into the rich cream and yolk.
FAQ
Eggs en cocotte are individual portions of eggs baked in small ovenproof dishes (cocottes) with heavy cream and optional additions like vegetables, cheese, or bacon. They’re cooked in a water bath so the eggs cook gently and evenly.
Eggs en cocotte are best eaten fresh. The texture changes if reheated and the cream can separate. You can, however, prepare toppings and fillings in advance so assembly and baking are quick.
Use small ceramic ramekins, soup crocks, or ovenproof cast-iron dishes. Ensure the vessel is oven safe and suitable for a water bath.
A bain-marie is a water bath used in baking and cooking. The hot water surrounds the dishes, moderating the heat so food cooks evenly without browning too quickly.
More egg recipes
- Shakshuka with feta: baked eggs in a spiced tomato sauce.
- Baked eggs in avocados: a creamy, simple option for brunch.
- Green chilaquiles with eggs and chorizo: a bold Mexican-style breakfast.
- Zucchini frittata: quick to make and great any time of day.
Eggs en cocotte is the ultimate lazy brunch recipe!
- Use whatever add-ins you have in the fridge.
- Assemble, bake, and serve—no fuss required.
- Ready in about 15–25 minutes, depending on prep and baking time.
- Naturally gluten-free.
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Recipe
Eggs en Cocotte with Spinach and Bacon
Equipment
- Small nonstick skillet
- Small ovenproof ramekins
Ingredients
- 8 eggs
- 6 oz baby spinach
- 1 tablespoon butter or olive oil
- 8 slices bacon
- 16 tablespoon heavy cream
- kosher salt
- cracked black pepper
Instructions
- Preheat oven to 350°F (175°C).
- Grease ramekins with butter or olive oil.
- Cook bacon as desired and set aside.
- Sauté spinach in butter or oil until wilted and divide among the ramekins.
- Add 4 tablespoons of heavy cream to each dish.
- Create a small well in the spinach and crack two eggs into each ramekin. Season with salt and pepper.
- Place ramekins on a baking tray and place in the oven. Carefully add hot water to the tray so it reaches 1/3 to 1/2 up the sides of the ramekins.
- Bake 10–15 minutes or until eggs are cooked to your liking. Remove from oven, crumble bacon on top, and serve immediately.
Notes
- This recipe assumes each cooking vessel holds two eggs. Adjust ingredient quantities if using smaller dishes and baking one egg per cocotte.
- Add the hot water to the baking pan after it is already in the oven to avoid spills.
- Ovenproof cast-iron mini skillets make a charming presentation but any ramekin will work.
Nutrition information is an estimate; calorie accuracy is not guaranteed.
Video
Nutrition
Nutrition information is automatically calculated as an estimate.