Œufs en Cocotte
Eggs gently baked in cream over sautéed mushrooms, served straight from the ramekin.
- prep
- 10 min
- cook
- 15 min
- total
- 25 min
- serves
- 2
- level
- easy
Œufs en cocotte is one of the simplest things on a French bistro menu: eggs baked gently in cream inside individual ramekins, set in a water bath so they cook evenly.
Mushrooms are a classic base, but the format takes well to whatever's on hand, ham, cheese, or herbs alone.
Part of our 20 best egg recipes list.
method
Preheat the oven to 180°C (350°F). Butter two ramekins generously.
Melt a little butter in a pan and sauté the mushrooms over medium-high heat until golden and any liquid has evaporated, about 5 minutes. Season and divide between the ramekins.
Pour a tablespoon of cream into each ramekin, then crack two eggs into each on top of the mushrooms and cream.
Spoon another tablespoon of cream over each pair of eggs, and season with salt and pepper.
Set the ramekins into a baking dish, and pour hot water into the dish to come halfway up the sides of the ramekins, forming a water bath.
Bake for 12 to 15 minutes, until the whites are just set and the yolks are still soft; check a minute or two early since ramekin sizes vary.
Scatter with chives and serve immediately with baguette for dipping, straight from the ramekin.
chef's tips
- Baking in a water bath keeps the eggs cooking gently and evenly, rather than letting the bottoms overcook before the tops set.
- Check a minute or two before the time is up; the yolks go from soft to firm fast in the last few minutes.