French Baked Eggs

5 from 1 vote

French Baked Eggs with creme fraiche or Oeufs en Cocotte, a simple but impressive restaurant-style breakfast or brunch recipe that is very easy to make at home. in under 20 minutes. This classic French dish is best served straight out of the oven with some crusty bread dipped into it. What a treat!

Prep Time5

Cook Time15

Total Time20

Course: Breakfast, Brunch

Cuisine: French

Servings: people

Calories: 171kcal

Author: Daniela Apostol

Ingredients

2 eggs
4 tablespoon creme fraiche
2 teaspoon fresh dill
½ teaspoon paprika
½ teaspoon grated nutmeg
¼ teaspoon salt
⅛ teaspoon pepper

Instructions

Preheat the oven to 190 degrees Celsius (375 Fahrenheit).
Add one tablespoon of creme fraiche in each ramekin, crack an egg in, season with salt, pepper, a pinch or paprika, nutmeg and dill.
Add another tablespoon of cream, then repeat the seasoning.
Place the ramekins onto a baking tray with hot water, making sure the ramekins are half covered in water.
Bake for 12-15 minutes until the egg whites are set, but the yolks are still slightly runny.
Serve immediately with crusty bread.

Video

Notes

The baking time decides the doneness of the eggs, the longer you keep them in the oven, the harder the egg yolks.
If you like you egg yolk really runny, you can have a look at them after 10 minutes, otherwise, after 15 minutes both the egg whites and yolks will be completely set. Anything in between these times will give you nice creamy eggs.
All ovens are different, plus preheating the oven also plays a major part here, so the times can be approximate, it is best to keep an eye on them after the initial 10 minutes.
If you add any other ingredients to the baked eggs, make sure they are cooked and ready to eat, otherwise they will not have time to cook in the oven, and it will spoil the texture of the eggs.

Nutrition