Baked Egg Ramekin
Elegant baked eggs in individual ramekins with set whites and creamy yolks. Also known as eggs en cocotte, this French technique creates a restaurant-quality presentation perfect for brunch.
Ingredients
- 1Large Eggs1-2 large eggs per ramekin
- 2Butter1 teaspoon butter for greasing ramekin
- 3Heavy Cream1-2 tablespoons heavy cream
- 4Gruyere Cheese2 tablespoons grated Gruyere or Parmesan cheese
- 5SaltPinch of salt
- 6Black PepperFreshly ground black pepper to taste
- 7Fresh HerbsFresh chives or thyme for garnish
Instructions
- 1
Preheat oven to 375°F (190°C). Place a baking dish with about 1 inch of hot water in the oven to create a water bath.
- 2
Generously butter 4-ounce ramekins to prevent sticking.
- 3
Pour 1 tablespoon of cream into the bottom of each ramekin. Add a sprinkle of cheese if desired.
- 4
Carefully crack 1-2 eggs into each ramekin, trying not to break the yolks.
- 5
Drizzle remaining cream over the eggs and season with salt and pepper. Top with remaining cheese.
- 6
Place ramekins in the water bath in the oven. The water should come about halfway up the sides of the ramekins.
- 7
Bake for 10-12 minutes for runny yolks, or 14-15 minutes for firmer yolks. The whites should be completely set.
- 8
Remove carefully from oven and water bath. Garnish with fresh herbs and serve immediately with crusty bread or toast points.
Helpful Links
Baked Eggs in Ramekins
Learn the perfect technique for elegant baked eggs
How to Make Eggs en Cocotte
French technique for perfect baked eggs in ramekins
How to Bake Eggs in the Oven (Eggs en Cocotte)
The Kitchn's comprehensive guide to baking eggs in ramekins
Cheesy Baked Eggs for One
Simple recipe for individual baked egg portions with cheese
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