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ByLeigh AndersonPublished onModified on
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Eggs en Cocotte is the perfect recipe for slow, cozy, weekend mornings! Once you master this simple recipe for cheesy, custardy baked eggs, you’re going to want to make it all the time!
There is something seriously magical about slowly cooking eggs in individual pots of cream and Boursin cheese! Eggs en Cocotte or shirred eggs as they’re sometimes called are prepared in ramekins and baked in a water bath (like cheesecake) resulting in creamy, custardy eggs perfect for dipping or spreading on buttery toast!
Looking for the perfect pairing? Serve eggs en cocotte for brunch with buttery toast, breakfast potatoes and an herby salad.
Ingredients You’ll Need
Here’s what you’ll need to make this recipe: eggs, cream, butter, Boursin cheese, chives(optional) and bread.
Recipe Variations:
Looking to mix it up? Eggs en Cocotte can be a blank slate for so many different ingredients! Try one of these variations:
- Mushroom & Gruyère Cheese
- Spinach and Goat Cheese
- Sun-dried Tomatoes and Feta Cheese
- Bacon and Cheddar
- Black Pepper and Parmesan Cheese
Recipe Step by Step
Step 1. Prepare the Ramekins
These are the ramekins I used. I like them because they have tight-fitting lids. Rub your ramekins with just enough butter to coat so that the eggs don’t stick. Crack 1-2 eggs into each ramekin then top with cream and cheese.
Step 2. Prepare a “Bain-Marie” or Water Bath
Cover the ramekins with a lid or foil then place in a high sided baking dish. Pour boiling water into the baking dish, about 2/3 of the way up the sides of the ramekins.
Step 3. Bake
Bake the eggs until they reach your desired doneness. Top with salt, pepper and minced chives. Serve with warm buttered toast for dipping.
Cooking times will vary greatly depending on how you like your eggs. I’ve found that 12-15 minutes is good for runny yolks, 20-25 minutes for jammy, firmer yolks.
FAQs and Expert Tips
How do I know when your eggs are done cooking?
Egg doneness is so much of personal preference. I like my egg whites fully set with a soft gooey, jammy yolk. I recommend setting a timer for 12 minutes to start. After 12 minutes, have a peek at your eggs. The cream should be just barely bubbling around the sides and if you give the ramekins a gentle shake there will be a slight wobble on top. Not there yet? Close the oven and check them again in two minutes. Continue until your eggs are just how YOU like them!
What is a bain-marie?
A bain-marie is a water bath that creates even, gentle heat around whatever your baking. Cheesecakes and custards are typically baked in a bain-marie.
What is Boursin Cheese?
Boursin cheese is a soft, fresh cheese from France thats seasoned with garlic and herbs. It’s texture is similar to a whipped cream cheese. It’s great for eggs or spreading on toast. Boursin cheese is readily available in most supermarkets. If you need a substitute try an herbed goat cheese.
Check Out More Great Breakfast Recipes:
- Brioche Breakfast Toast with Bacon, Egg, and Chipotle Aioli
- Banana Waffles with Salted Maple Butter
- Crispy Hash Brown Frittata
- Savory Smoked Salmon Dutch Baby
- Croque Monsieur Croissant Bake
- Soft Scrambled Eggs with Crème Fraîche and Chive
I love to hear from readers and always do my best to respond to each and every comment. If you make this recipe be sure to leave a comment and/or give it a rating! Don’t forget to follow along on Pinterest, Facebook, and Instagram for all the latest updates!
Eggs en Cocotte (Baked Eggs)
Eggs en Cocotte is the perfect recipe for slow, cozy, weekend mornings! Once you master this simple recipe for cheesy, custardy baked eggs, you're going to want to make it all the time!
4.86 from 35 votes
Print Pin Rate
Prep Time: 5 minutes minutes
Cook Time: 20 minutes minutes
Servings: 2
Calories: 330kcal
Author: Leigh Anderson
Ingredients
- 4 whole eggs
- 4 tbsp heavy cream
- 4 tbsp boursin cheese
- 2 tbsp butter
- 2 tbsp chopped chives
- salt and fresh cracked pepper
- 2 slices grainy, seedy bread
Instructions
Preheat the oven to 350 and bring a kettle of water to a boil. Line each ramekin with a little bit of butter. Crack two eggs into each ramekin. Top each egg with cream and crumbled cheese.
Put the ramekins into a high sided baking dish. Pour the boiling water into the baking dish until it reaches halfway up the sides of the ramekins. If your ramekins have lids put the lids on, if not cover the entire baking dish with foil.
Bake for 12-25 minutes or until the eggs reach your preferred doneness. Season with salt and pepper and serve with chopped chives and buttery toast!
Notes
Recipe Variations:
- Mushroom & Gruyère Cheese
- Spinach and Goat Cheese
- Sundried Tomatoes and Feta Cheese
- Bacon and Cheddar
- Black Pepper and Parmesan Cheese
How to know if your eggs are cooked:
- Egg doneness is so much of personal preference. I like my egg whites fully set with a soft gooey, jammy yolk. I recommend setting a timer for 12 minutes to start. After 12 minutes, have a peek at your eggs. The cream should be just barely bubbling around the sides and if you give the ramekins a gentle shake there will be a slight wobble on top. Not there yet? Close the oven and check them again in two minutes. Continue until your eggs are just how YOU like them!
What is Boursin Cheese?
- Boursin cheese is a soft, fresh cheese from France thats seasoned with garlic and herbs. It’s texture is similar to a whipped cream cheese. It’s great for eggs or spreading on toast. Boursin cheese is readily available in most supermarkets. If you need a substitute try an herbed goat cheese.
Equipment:
Nutrition
Calories: 330kcal | Carbohydrates: 2g | Protein: 3g | Fat: 35g | Saturated Fat: 22g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 298mg | Potassium: 35mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1244IU | Vitamin C: 2mg | Calcium: 46mg | Iron: 1mg
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