📝 About This Recipe
Transport your breakfast table to a chic French bistro with these exquisite baked eggs, known traditionally as Oeufs en Cocotte. This classic dish features silky eggs gently steamed in individual ramekins atop a bed of buttery sautéed mushrooms and luscious crème fraîche. The result is a sophisticated, velvety texture that balances earthy flavors with a decadent, golden finish.
🥗 Ingredients
The Base
- 2 tablespoons Unsalted Butter (plus extra for greasing the ramekins)
- 1.5 cups Cremini Mushrooms (finely chopped)
- 1 Shallot (minced)
- 1 teaspoon Fresh Thyme (leaves only, chopped)
- 1 tablespoon Dry White Wine (such as Sauvignon Blanc)
The Eggs and Cream
- 8 pieces Large Eggs (at room temperature)
- 1/2 cup Crème Fraîche (heavy cream can be substituted)
- 1/4 cup Gruyère Cheese (finely grated)
- 1/2 teaspoon Fine Sea Salt (divided)
- 1/4 teaspoon Freshly Ground Black Pepper (to taste)
- 1 pinch Nutmeg (freshly grated)
Garnish and Sides
- 2 tablespoons Fresh Chives (finely snipped)
- 1 loaf Baguette (sliced into long 'soldiers' and toasted)
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C) and place a kettle of water on to boil for the bain-marie (water bath).
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2
Generously grease four 6-ounce ramekins with softened butter and set them aside.
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3
In a medium skillet, melt 2 tablespoons of butter over medium heat. Add the minced shallots and cook for 2 minutes until translucent.
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4
Add the chopped mushrooms and thyme to the skillet. Increase heat slightly and sauté until the mushrooms have released their moisture and turned golden brown, about 5-7 minutes.
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5
Deglaze the pan with the white wine, scraping up any browned bits. Season with a pinch of salt and pepper, then remove from heat.
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6
Divide the sautéed mushroom mixture evenly among the four prepared ramekins, pressing it down lightly into a flat layer.
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7
In a small bowl, whisk together the crème fraîche, grated nutmeg, and a pinch of salt until smooth. Spoon one tablespoon of this mixture over the mushrooms in each ramekin.
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8
Carefully crack two eggs into each ramekin, being mindful not to puncture the yolks. If you're nervous, crack them into a small cup first, then slide them in.
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9
Top the eggs with another tablespoon of crème fraîche and a generous sprinkle of grated Gruyère cheese.
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10
Place the ramekins into a high-sided baking dish or roasting pan. Carefully pour the boiling water from the kettle into the pan until it reaches halfway up the sides of the ramekins.
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11
Transfer the pan to the oven and bake for 12 to 15 minutes. At 12 minutes, the whites should be set but the yolks still beautifully runny.
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12
Remove the ramekins from the water bath immediately using tongs or a kitchen towel to prevent further cooking.
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13
Season the tops with additional salt, pepper, and a shower of fresh chives. Serve immediately with warm baguette soldiers for dipping.
💡 Chef's Tips
Always use a bain-marie (water bath); it ensures the eggs cook evenly and prevents the edges from becoming rubbery. Room temperature eggs are essential for even cooking times—if they are cold, you may need to add 2-3 minutes to the bake time. Do not overbake! The eggs will continue to firm up for a minute after being removed from the oven, so pull them out when the whites are just opaque. For a variation, swap the mushrooms for sautéed spinach and leeks or a small amount of smoked salmon at the bottom. Ensure your ramekins are well-buttered to make the cleanup easier and to add extra flavor to the egg edges.
🍽️ Serving Suggestions
Serve with 'mouillettes' (toasted bread strips) brushed with garlic butter for the ultimate dipping experience. Pair with a crisp, chilled glass of Champagne or a light Mimosa for a luxury brunch. A simple side salad of bitter greens like arugula or frisée with a lemon vinaigrette cuts through the richness of the cream. Offer a small bowl of Maldon sea salt and a pepper mill at the table for guests to season to their preference. Serve alongside a few slices of crispy prosciutto or high-quality thick-cut bacon.