Baked Eggs (or Eggs En Cocotte) is a delicious and simple breakfast that’s perfect for any day of the week. It’s a protein filled dish that’s very satisfying and can be made in under 30 minutes! We love serving this dish with a side of toast sticks for dipping!
Our Baked Eggs recipe (also called Eggs en Cocotte) is quickly becoming one of our favorite quick and easy breakfasts! The nature of the dish makes it seem fancy, but it’s not at all! Plus, it’s super delicious and can be made on even the busiest of mornings! Serve it with toast sticks for dipping for the best experience!
How to Make Baked Eggs
Ingredients
Process
- Preheat oven to 350ËšF. Bring a kettle of water to a boil. Divide butter into each cocotte (or ramekin) and evenly grease.
- Crack 2 eggs into each vessel.
- Top with shredded cheese.
- Â Spoon 1 tablespoon cream over each egg.
- Cover each cocotte with a lid, or cover each ramekin with foil.
- Place vessels into a small baking dish and set onto the middle rack in the oven. Pour boiling water from the kettle into baking dish until halfway up the vessels.
- Bake eggs en cocotte for 13 to 16 minutes for runny eggs (or 18 to 24 minutes for jammy to hard boiled eggs). Remove baking dish from oven and gently remove vessels from baking dish. Uncover, sprinkle with chives and thyme, if using. Season with salt flakes and cracked black pepper and serve with crusty bread or crostini.
How Long to Cook Baked Eggs?
- 13 to 15 minutes will result in a runny yolk
- 16-19 minutes will give you jammy to medium yolks
- 20-24 minutes for hard-cooked yolks
**Something to keep in mind – the thicker your baking vessel the longer your baking times will be**
Toppings for Baked Eggs
There are so many delicious toppings you can add to bulk up this dish. It’s not necessary, but a delicious way to mix things up! Some of our favorite toppings are:
- sautéed mushrooms (we like cremini or shiitake for this recipe) and spinach
- crumbled bacon
- crumbled goat cheese or feta
- fresh chopped tomatoes or thinly sliced sun-dried tomatoes and chopped basil
- diced and sautéed zucchini and corn
What to Serve with Baked Eggs
More Delicious Egg Recipes You Will Love
Baked Eggs (Eggs En Cocotte)
Baked Eggs (or Eggs En Cocotte) is a delicious and simple breakfast that’s perfect for any day of the week. It’s a protein filled dish that’s very satisfying and can be made in under 30 minutes! We love serving this dish with a side of toast sticks for dipping!
Prep Time: 5 minutes
16 minutes
Total Time: 21 minutes
Servings:
 INGREDIENTS Â
 INSTRUCTIONS Â
Preheat oven to 350ËšF. Bring a kettle of water to a boil.
Divide butter into each cocotte (or ramekin) and evenly grease.
Crack 2 eggs into each vessel and top with shredded cheese.
 Spoon 1 tablespoon cream over each egg.
Cover each cocotte with a lid, or cover each ramekin with foil.
Place vessels into a small baking dish and set onto the middle rack in the oven.
Pour boiling water from the kettle into baking dish until halfway up the vessels.
Bake eggs en cocotte for 13 to 15 minutes for runny eggs (or 16 to 24 minutes for jammy to hard boiled eggs).
Remove baking dish from oven and gently remove vessels from baking dish.
Uncover, sprinkle with chives and thyme, if using. Season with salt flakes and cracked black pepper and serve with crusty bread or crostini.
 NOTES Â
- 13 to 15 minutes will result in a runny yolk
- 16-19 minutes will give you jammy to medium yolks
- 20-24 minutes will give you hard-cooked yolks
- sautéed mushrooms (we like cremini or shiitake for this recipe) and spinach
- crumbled bacon
- crumbled goat cheese or feta
- fresh chopped tomatoes or thinly sliced sun-dried tomatoes and chopped basil
- diced and sautéed zucchini and corn
Calories: 338kcal Carbohydrates: 2g Protein: 16g Fat: 30g Saturated Fat: 16g Polyunsaturated Fat: 3g Monounsaturated Fat: 9g Trans Fat: 0.5g Cholesterol: 390mg Sodium: 1976mg Potassium: 166mg Fiber: 0.3g Sugar: 1g Vitamin A: 1318IU Vitamin C: 4mg Calcium: 216mg Iron: 2mg
CUISINE: French
KEYWORD: egg recipe
COURSE: Breakfast, brunch
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