Fluffy Baked French Eggs: A Brunch Game-Changer

ByEmma

Looking for a simple yet impressive brunch dish? These baked French eggs—also known as Oeufs en Cocotte—are creamy, dreamy, and foolproof. Perfect for lazy weekends or entertaining guests!

Contents

Why You’ll Love This Recipe

  • Effortless elegance – Looks fancy with minimal work.
  • Customizable – Add cheese, herbs, or veggies.
  • Perfect texture – Silky yolks with just-set whites.

Ingredients You’ll Need

(Serves 2)

  • 4 large eggs
  • 2 tbsp heavy cream (or sub whole milk for lightness)
  • 1 tbsp butter
  • Salt & freshly cracked pepper
  • Optional: Grated Gruyère, fresh thyme, or sautéed mushrooms

Step-by-Step Instructions

1. Prep Your Ramekins

Preheat oven to 375°F (190°C). Lightly butter two 6-oz ramekins—this prevents sticking and adds richness.

Pro Tip: Warm the ramekins first by placing them in hot water—this helps the eggs cook evenly.

2. Layer the Base

Pour 1 tbsp cream into each ramekin. Crack 2 eggs into each, keeping yolks intact. Season with salt and pepper.

Optional Upgrade: Sprinkle cheese or herbs between the cream and eggs for extra flavor.

3. Bake to Perfection

Place ramekins in a baking dish and fill the dish with hot water halfway up the sides (this gentle heat prevents rubbery eggs). Bake for 12–15 mins—whites should be set, but yolks still jiggle slightly.

Don’t Overbake! Residual heat will continue cooking the eggs after removal.

4. Serve & Enjoy

Let cool for a minute, then garnish with fresh herbs or a drizzle of truffle oil. Pair with crusty bread for dipping into those luscious yolks.

Customization Ideas

  • Mediterranean: Feta, sun-dried tomatoes, and oregano.
  • Savory: Crispy bacon bits and chives.
  • Truffle Luxe: A drop of truffle oil before baking.

Final Thoughts

Baked French eggs are the ultimate lazy gourmet hack. They’re forgiving, versatile, and guaranteed to wow. Try them this weekend—your brunch game will never be the same!

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