Oeufs cocotte is a French way of baking eggs in a water bath in the oven - you can add other ingredients as well but ham and cheese is one of the easiest variations. Oeufs cocotte taste best served hot with toast or strips of bread to dip in the egg yolks. [Recipe originally submitted to Allrecipes.fr]

Recipe Summary

prep:
10 mins
cook:
15 mins
total:
25 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 375 degrees F (190 degrees C). Boil water in a kettle.

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  • Grease a small lidded casserole dish with olive oil. Distribute diced ham over the bottom and sprinkle with 1 tablespoon Gruyere cheese. Pour cream on top and season with a little pepper.

  • Crack eggs into the casserole dish one at a time, making sure egg yolks remain intact. Sprinkle with remaining 1 tablespoon Gruyere cheese and fresh chives. Season with salt and pepper. Cover casserole dish and place into a roasting pan. Pour in enough boiling water so it reaches about halfway up the casserole dish.

  • Bake in the preheated oven for 9 minutes with the lid on. Uncover and continue baking until the egg whites are just set but the yolks are still runny, 3 to 6 additional minutes.

Cook's Notes:

My trick for making sure the egg yolks don't break is cracking them into a glass or cup first, then gently sliding them into the casserole dish.

You can also use Comte cheese instead of Gruyere.

Nutrition Facts

447 calories; protein 15.8g; carbohydrates 2.1g; fat 42.2g; cholesterol 293.8mg; sodium 626.3mg. Full Nutrition
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Reviews (8)

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Most helpful positive review

Rating: 5 stars
01/28/2020
So easy to make! I used bacon (instead of ham) only because it's all I had on hand. But I stuck with the Gruyure as the recipe specifies and I thought these eggs were excellent. There are many possibilities with this recipe by switching up the chives with regional herbs that pair well with a specific regional cheese. I'm sure all would be equally as good as this original recipe. Thanks chatoune. Read More
(1)
10 Ratings
  • 5 star values: 9
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/27/2020
So easy to make! I used bacon (instead of ham) only because it's all I had on hand. But I stuck with the Gruyure as the recipe specifies and I thought these eggs were excellent. There are many possibilities with this recipe by switching up the chives with regional herbs that pair well with a specific regional cheese. I'm sure all would be equally as good as this original recipe. Thanks chatoune. Read More
(1)
Rating: 5 stars
03/22/2018
I thought this was delicious! I cooked a little too long and the yolk wasn't runny. Next time I would shorten the time after removing the lid. Read More
Rating: 5 stars
12/31/2019
This was the first thing I made in my new cocotte! It was easy and delicious. Good for a beginner like me! I took it to a family gathering and served it with Hawaiian rolls. It was a hit! Read More
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Rating: 5 stars
05/28/2020
Fantastic recipe. Restaurant Le Coupe Chou in Paris Inspired Read More
Rating: 4 stars
05/29/2020
Very rich and delicious recipe. The first tie I took it off the oven the eggs were still raw so I had to put it back for a little longer. Other than that it was really yummy specially to dip the toasted bread in the cream. Recommend making it! Read More
Rating: 5 stars
03/30/2018
These eggs are excellent. They make up for a meal. Just toast a few pieces of bread and you got a hearty meal for the cold months. I however will have to fine tune my cooking times since my yolks came out overdone. I made this using my toaster oven so it is different from my big oven. Overall I will make this again. This is restaurant quality and simplicity all in one. Read More
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Rating: 5 stars
12/04/2020
I haven't made this yet but when I was in France for 5 months the person I was staying with made this on a regular basis . I couldn't get it out of my mind because it's soooo delicious! He used thick cut bacon and so will I. Read More
Rating: 5 stars
10/24/2019
I don't make it exactly like this (I omit the ham & gruyere but add oil-cured olives & a fresh tarragon sprig then top with Parmagiano-Reggiano under Panko crumbs also substituting butter for the olive oil) but it's my daily breakfast & I recommend it to all. Read More
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