I love making oeuf en cocotte for breakfast. I mean, I’m a big fan of food in general (LOL). But breakfast time to me truly is the best part of the day. There’s something about mornings that just signal a fresh start. And nothing beats a sweet egg based breakfast.
Or should I say savory.
Cocotte in French translates to “casserole” in English. So basically we’re talking about making some delicious baked eggs in a teeny little casserole dish.
Easily the most awesome thing about this oeuf en cocotte recipe is that it’s easy. Although this dish looks elevated and dare I say a little fancy, it’s wicked easy to make and damn delicious.
Why make oeuf en cocotte AKA baked eggs in cocotte?
Well, why make any recipe, really? The big reason I’d say you should try making oeuf en cocotte is because it’s special. Here in the U.S., scrambled eggs tend to be the primary egg breakfast of choice. For those feeling extra pizazzy it might be an over easy egg on top of a slice of toast.
Baked eggs in cocotte are unique, they’re delicious, and the presentation feels like a true appreciation and celebration of good food. There’s just something extra special about eating your morning eggs this way. It’ll almost feel like eating at a restaurant. Except you’re getting this little piece of luxury from the comfort of home.
I also highly recommend this recipe if you’re looking to impress brunch guests! It’s unlikely they’ll have tried oeuf en cocotte anywhere else and these eggs will really kick any brunch up a notch.
What you’ll need to make baked eggs.
Lucky for you – and me – this recipe doesn’t require much effort, equipment, or ingredients.
Equipment
Mini Cocottes
As the oeuf en cocotte name states, you will need a miniature cocotte for this recipe. I’m a big fan of the Le Creuset Stoneware Mini Round Cocottes. They come in a wide variety of colors, and even sometimes come in special licensing collaborations (like my amazing Star Wars one shown in these photos). Mini cocottes can be a fun way to express yourself when it comes to cooking.
Mini cocottes are incredibly versatile, so if you’re looking to invest you can do so with the comfort that you’ll be able to use these little bad boys in many other recipes beyond oeuf en cocotte.
Pan or tray for the water bath
Baked eggs are made in bain marie (a water bath). Water baths are a gentler method of baking that helps give oeuf en cocotte a beautiful, soft texture and prevents over-baking. You don’t need anything fancy to make a water bath. A simple cake pan or baking dish will do just fine.
An oven
Please, I beg of you, do not make oeuf en cocotte microwave style. The heat is much more intense and dry, resulting in substandard poofy scrambled eggs. Definitely use an oven to make this dish!
Ingredients
Fresh eggs
The eggs are the centerpiece of oeuf en cocotte, so do not cheap out. Farm fresh eggs make all the difference when it comes to the taste of this simple dish.
Plus, farm fresh eggs are just all around better for you.
I recommend picking up your eggs from a local farmers market if possible. If a grocery store is your only option, the Vital Farms brand sells eggs that are darn close to the same quality of farmers market eggs. You can quickly tell the quality of your eggs by cracking one open and taking a peek at the color of the egg yolks. A truly fresh, high quality egg yolk will be a rich orangey yellow color, while lesser quality eggs will have lighter yellow yolks.
Cream and/or cheese (optional)
You can absolutely make oeuf en cocotte dairy-free, but man oh man does a little dairy make this dish delicious. If you’re going to add dairy, make sure to use cream and not milk – the thickness will make a big difference.
Garnishes
Oeuf en cocotte beautifully lends itself to various garnishes. From a pinch of freshly ground pepper to a sprinkle of green onions – grab whatever toppings you’d like to add to your dish. Some of my favorites are green onions, arugula, and prosciutto. I also really love dipping some of my homemade bread into my eggs when they’re baked beautifully runny.
Nothing beats a runny yolk and some homemade sourdough.
How to make oeufs en cocotte.
- Preheat your oven to 375 degrees farenheit
- While your oven is preheating, prep your hot water for your water bath. I like to use my kettle, so just fill it up and turn it on.
- Prep your mini cocotte for baking either by using a small amount of butter to grease the sides or using a baking spray.
- Layer your liquids first! If you’re opting to add cream into your oeuf en cocotte, add 1-2 tablespoons of cream into the bottom of the mini cocotte.
- Gently crack 1 or 2 eggs into the mini cocotte, on top of the cream (the number of eggs is up to you – and your hangry levels). Careful when cracking your eggs so as not to break the yolk or end up with any pesky shells inside.
- If adding cheese, sprinkle your cheese on top of your eggs along with any other garnishes (I recommend at the minimum a pinch of salt and pepper). If adding arugula or any other greens, wait until after your dish is baked to add.
- When the kettle is done and the oven is finished preheating, place your mini cocotte inside the pan you intend to house your water bath.
- Place the lid on your mini cocotte.
- Slowly (so as not to burn yourself!) pour the hot water from the kettle into the water bath pan or tray. Only fill up 1-1.5 inches up the side of the mini cocotte.
- Place your entire tray into the oven for approx 10 minutes. You’ll want to check on your eggs at this time and assess if they’re done to your satisfaction – some folks like eggs more thoroughly cooked and some like them on the runny side!
Let me know in the comments below if you try this yummy recipe!