Rating: 4.67 stars
12 Ratings
  • 5 star values: 10
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

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 Summary test

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 (12)

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
(2)
12 Ratings
  • 5 star values: 10
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 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
(2)
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
(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
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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
Rating: 5 stars
05/28/2020
Fantastic recipe. Restaurant Le Coupe Chou in Paris Inspired Read More
Rating: 5 stars
01/14/2022
Followed the recipe, although I did have to cook it a bit longer than indicated to get the whites to firm up. Came out great, and my girlfriend (who had requested them as she had them in the past and loved them) said they were perfect. I do plan to make them again, and may experiment with different things beyond ham or bacon. Read More
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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
02/07/2021
I have made several types of baked eggs and could not believe I had not made this one yet! I made it as is bu with prosciutto as that was what I had on hand. All I can say is that is fabulous and will make it again! It is perfect for any time of the day and don't be fooled these are filling! Don't be tempted to add any more of the ingredients than it calls for especially the eggs! Read More
Rating: 2 stars
12/08/2021
Let's start with what works: the combination of ingredients creates a rich flavor profile that would make for an impressive brunch. What doesn't work is the proportions, specifically the heavy cream. As written, you'll be left with a cream soup that doesn't fit in an 8oz cocotte. The amount of cream used almost requires toast or bread to be listed as an ingredient unless you enjoy spoonfuls of eggy cream. I'll be trying the recipe again tomorrow with 1/4 cup of heavy cream to see if that works any better. Speaking of too much cream, note that it does not thicken up in the oven. Be careful not to overcook the egg as there will still be a "jiggle" when pulling it out of the oven. Read More