Oeufs en Cocotte
Oeufs en Cocotte
© Chef Laura Bonicelli
A French breakfast classic — eggs baked in ramekins set in a water bath, with butter and cream gently enriching the whites while the yolk stays soft. The water bath is the whole secret: it cooks the eggs slowly and evenly, so the texture is silky rather than rubbery. Serve with crostini or toast for dipping.
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Servings
1 servings
Ingredients
- 1 teaspoonsalted butter (melted)
- 1 tablespoonheavy cream or half-and-half
- 1 largeegg
- Kosher salt
- freshly ground black pepper
- topping options (choose one or a combination)
- chopped fresh herbs (chives (basil, or tarragon))
- freshly grated cheese (Gruyère (Asiago, or Parmesan))
- marinara or tomato sauce
- an additional drizzle of melted butter
- an additional spoonful of cream
Instructions
- 1
Preheat the oven to 375°F. Fill an oven-safe skillet halfway with water and bring to a simmer over medium heat.
- 2
Pour the melted butter and cream into a ramekin. Set the ramekin in the simmering water and let it sit for , until the cream is hot.
- 3
Crack the egg into the ramekin. Season with Kosher salt and freshly ground black pepper. Add your chosen topping, then finish with an additional tablespoon of cream and a small drizzle of melted butter.
- 4
Let the ramekin sit in the simmering water until the bottom of the egg just begins to set, 2 to .
- 5
Transfer the skillet, with the ramekin still in the water, to the middle rack of the oven. Bake until the white is set but the yolk is still runny, 6 to .
- 6
Remove from the oven. Let the ramekin rest in the hot water for 5 to more — the residual heat finishes the white without overcooking the yolk. Serve with crostini or toast.
Nutrition Facts
Per Serving (serves 1 servings)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.
Chef's Notes
The water bath is what separates this from a baked egg. The gentle, even heat keeps the white tender and the yolk soft. Don't skip it, and don't let the water come to a hard boil — a low simmer is what you want. To make multiple servings, use one ramekin per person and a skillet or roasting pan large enough to hold them all without crowding. The timing stays the same.