If you’re looking for a simple dish that feels both elegant and comforting, this Eggs en Cocotte recipe is the perfect breakfast to start your day. Delicate large eggs are gently cooked in individual ramekins with heavy cream, cheese, and fresh herbs, resulting in a rich, creamy texture with runny yolks that pair beautifully with buttery toast or crusty bread.
Unlike the traditional oeufs en cocotte that are baked in a preheated oven, this stovetop en cocotte recipe uses a hot water bath on the stove, creating a gentle cooking environment that results in perfectly set egg whites while keeping the yolks soft and silky.
Why You'll Love This Recipe
Stovetop Eggs en Cocotte may be a French classic, but it’s a dish that feels perfectly at home here in Florida. With our abundance of fresh herbs, citrus, and sun-ripened produce, it’s easy to give this elegant recipe a coastal twist. Think creamy baked eggs, infused with a hint of brightness, served alongside a mimosa made with fresh Florida orange juice; the perfect brunch for a slow, sunny morning.
- Easy & Versatile: A simple recipe that can be customized with different toppings like goat cheese, truffle oil, sautéed mushrooms, or sun-dried tomatoes.
- Perfectly Cooked Eggs: Using a small saucepan with boiling water ensures gentle cooking, allowing you to control the cooking time for jammy yolks or runny eggs.
- Great for Any Occasion: Whether you’re enjoying a leisurely breakfast or impressing guests at brunch, this egg dish is a great way to elevate your morning.
Jump to:
What is Eggs en Cocotte?
Eggs en Cocotte, or oeufs en cocotte, is a classic French recipe where 1-2 eggs are gently baked or steamed in mini cocottes (small oven-safe dishes) with a dash of cream, cheese, and fresh herbs. The name “cocotte” refers to a little cocottes or casserole dish used for baking. Traditionally, these eggs are cooked in a baking dish using a hot water bath (bain-marie) in a preheated oven, but this stovetop method offers a quicker and more convenient way to achieve the same silky, luscious texture.
Historically, oeufs en cocotte have been a staple in French cuisine, often served in small ramekins with cheddar cheese, gruyère cheese, or boursin cheese, paired with buttery toast or a fresh salad.
Equipment
- Small ramekins (or other oven-safe dishes)
- Large, deep skillet or small saucepan with a lid
- Measuring spoons
- Tongs or spatula for removing ramekins
Ingredients
- Large eggs (room temperature eggs work best)
- Heavy cream
- Unsalted butter (plus extra for greasing)
- Grated cheese (gruyère cheese, cheddar cheese, or parmesan cheese)
- Fresh herbs (fresh chives, parsley, or thyme)
- Pinch of salt and freshly ground black pepper
- Optional toppings: smoked salmon, sautéed mushrooms, red onion, or cherry tomatoes
See recipe card for quantities.
Instructions
Prepare the Ramekins:
- Lightly grease the inside of each individual ramekin with butter to prevent sticking.
- Add 1 tablespoon of heavy cream and a little cheese to each ramekin
Prepare the Water Bath:
- Fill a large skillet or small saucepan with 1 inch of water.
- Bring the water to a gentle simmer over medium heat—you don’t want it to boil rapidly.
Add the Eggs:
- Crack one large egg into each individual ramekin, being careful not to break the yolk.
- Sprinkle with a pinch of salt, fresh chives, and black pepper.
- Add another small pinch of grated gruyère cheese for extra flavor.
Cook the Eggs:
- Carefully place the ramekins into the hot water bath so the water reaches halfway up the sides of the ramekins.
- Cover the pan with a lid and let the eggs steam gently for 8–12 minutes:
- 8 minutes for runny egg yolks
- 10 minutes for jammy yolk
- 12-15 minutes for fully set yolks
Serve & Enjoy:
- Use tongs to carefully remove the ramekins from the hot water bath.
- Let the little cocottes cool for a couple of minutes before serving.
- Garnish with extra fresh herbs, truffle oil, or a drizzle of olive oil.
What to Serve with Eggs en Cocotte
This en cocotte recipe pairs beautifully with:
- Crusty bread or buttery toast: The perfect way to scoop up those runny yolks.
- Fruit and yogurt parfaits: The sweetness of the parfaits will add a nice balance to this dish. Try these blackberry parfait or blueberry lemon parfait recipes.
- Breakfast potatoes: Adds a hearty, comforting touch.
- Roasted cherry tomatoes: A fresh, juicy contrast to the creamy eggs.
Can You Store and Reheat leftovers?
While oeufs en cocotte are best enjoyed fresh, you can store leftovers:
- Reheat Gently: Place in a small saucepan with a couple of minutes of steaming to warm them without overcooking.
- Refrigerate: Cover the ramekins and store in an airtight container for up to 1 day.
Related
In need of another egg recipe? Try one of these:
Pairing
These are my favorite dishes to serve with eggs en cocotte:
Stovetop Eggs en Cocotte Recipe
Equipment
- Small ramekins (or other oven-safe dishes)
- Large, deep skillet or small saucepan with a lid
- Measuring Spoons
- Tongs or spatula for removing ramekins
Ingredients
- 2 large eggs room temperature eggs work best
- 2 tablespoons heavy cream
- 1 tablespoon tbsp butter plus extra for greasing
- 1 tablespoon grated cheese gruyère cheese cheddar cheese, or parmesan cheese
- 1 teaspoon fresh herbs fresh chives parsley, or thyme
- Pinch of salt and freshly ground black pepper to taste
- Optional toppings: smoked salmon sautéed mushrooms red onion, or cherry tomatoes
Instructions
- Lightly grease the inside of each individual ramekin with butter to prevent sticking.
- Add 1 tablespoon of heavy cream and a little cheese to each ramekin
- Fill a large skillet or small saucepan with 1 inch of water.
- Bring the water to a gentle simmer over medium heat—you don’t want it to boil rapidly.
- Crack one large egg into each individual ramekin, being careful not to break the yolk.
- Sprinkle with a pinch of salt, fresh chives, and black pepper.
- Add another small pinch of grated gruyère cheese for extra flavor.
- Carefully place the ramekins into the hot water bath so the water reaches halfway up the sides of the ramekins.
- Cover the pan with a lid and let the eggs steam gently for 8–12 minutes: 8 minutes for runny egg yolks, 10 minutes for jammy yolk, 12-15 minutes for fully set yolks.
- Use tongs to carefully remove the ramekins from the hot water bath.
- Let the little cocottes cool for a couple of minutes before serving.
- Garnish with extra fresh herbs, truffle oil, or a drizzle of olive oil.
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