Eggs cocotte
Prep time
Cook time
Total time
This is a classic French dish which is suitable for breakfast, brunch or a creative entrée for a nice dinner. Read the blog post about the cooking part which is tricky if you want runny yolks. Note that it is delicious even if your yolks are a bit overcooked.
Recipe type: Eggs
Cuisine: French
  • A slither of butter to grease the ramekin
  • 2 eggs
  • 2 small button mushrooms (or 1 medium)
  • A few pieces of speck or ham or bacon
  • Any cheese, cubed or grated (I use emmenthal, gruyère, cheddar, jarlsberg, gouda, even cumin gouda)
  • Enough pouring cream to reach 1cm (0.4in) under the top of the ramekin.
  • Salt & Pepper
  • A bit of grated nutmeg
  • 1 pinch of fresh chives, chopped
  • 1 pinch of fresh oregano, chopped
  • 1 pinch of fresh parsley, chopped
  1. Preheat oven at 190°C.
  2. Grease 1 ramekin or mini cast iron casserole per person.
  3. Pour 2 cm (0.8in) of cream in every ramekin.
  4. Crack the 2 eggs in each.
  5. Add all the other ingredients and top up with cream up to 1 cm (0.4in) below the top of the ramekin.
  6. Place the ramekins on an oven tray, fill tray with boiling water.
  7. Cooking time depends entirely on the temperature of your ingredients and how you oven works. I usually put 12 mins with porcelain and 10 mins with cast iron. Do not hesitate to check with a small spoon if the egg whites are stiff. Cream and yolks should remain runny.
  8. For the first time check after 10 mins, every mins so you know the proper cooking time for every other time :)
  9. Eat with toasted and buttered bread or pain d'épices (French cake full of spices and honey).
Recipe by The Flo at