Baked Eggs or Eggs en Cocotte

Eggs en Cocotte.

That is the technical, French term for this delicious breakfast dish that we boringly call “baked eggs” here in ‘Merica.

And in my opinion, everything sounds better in French…

So if you make these I recommend you call them eggs en cocotte and totally impress your friends.  (Pronounced Ko-Kot).

But if that’s too fancy for you, you can keep calling them baked eggs…it’s just not as impressive.



This is the type of breakfast you can make a million different ways.

You can add any vegetables or meats you have on hand.

I didn’t have much left in my fridge which is why my eggs are a bit boring and I only used a few ingredients.

They are a great way to use leftovers.

You could do a mexican style with left over taco meat, peppers, onions, salsa and cheddar (that list could go on forever).

You could also do a baked egg on top of left over pasta, or with basil, tomato and mozzarella cheese.

You could even use left over stir-fry veggies or rice from Chinese take out.

You can also do a classic breakfast and put in pieces of bacon or sausage and a splash of maple syrup.

I’m going to stop there because I could seriously go on all day about all the different ways you can make these baked eggs.

You throw all your ingredients into a greased ramekin…

Bake everything together.

Make some toast and cut into strips…

And breakfast is served.

We like our eggs pretty runny in our house but I realize not everyone likes them that way…

I baked these for about 8 minutes and then put them under the broiler for 5. If you like a completely cooked egg, I would recommend cooking them for 10-12 minutes and then place them under the broiler. You can check your egg by shaking the cup to see if it is still too jiggly, or poke it and see if it runs out at all.


Recipe: Baked Eggs or Eggs En Cocotte

2-4 Eggs (1 to 2 Eggs Per person, per ramekin)

1 Tablespoon Olive Oil

2 Cups Spinach

2 Cloves Garlic

2 Tablespoons Heavy Cream or Milk

1 Cup Grated Cheese (any kind)

1 Tablespoon Butter

2-4 Pieces of toast, cut into strips


Preheat oven to 350 degrees.

Take butter and coat the insides of two ramekins.

Using a medium sauce pan, heat oil over medium heat. Add garlic and spinach and saute until spinach is wilted. Season with salt and pepper.

Place spinach and garlic around the bottom of the ramekin, making a well in the center.

Crack 2 eggs into the well and season with salt and pepper.

Pour 1 Tablespoon of heavy cream over eggs and top with 1/2 cup of cheese.

Place ramekins on a baking sheet and place into preheated oven.

Bake for about 8 minutes at 350 and then turn on the broiler and broil for about 5 minutes. Keep an eye on the cheese so it does not burn.

Remove from oven when cheese has browned.

Serve with slices of toast and sriracha hot sauce!


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