Oven baked eggs (oeffs en cocotte) are delicious and make a great brunch or light lunch dish. Easily varied you can any combination of flavours that you like, get creative!
Oven baked eggs (oeffs en cocotte) are a deliciously light dish, also really quick and easy to make, ideal for a lazy weekend brunch or light lunch.
Oven baked eggs, or oeuffs en cocotte as they are known in France, are individual pots of baked egg. You can use ramekins as we have done here, however, equally you can use any small round dish.
Working from home, I enjoy my lunch break and try not to get bogged down eating sandwiches every day.
Eggs always hit the spot for me, scrambled with some grated cheese, a quick omelette or poached and served on top of avocado toast.
These baked eggs are something I enjoy for lunch when I am working, as I can pull them together quickly, using ingredients from the fridge.
Oven baked eggs – recipe steps:
Assembling the oven baked eggs really could not be any easier!
How long to bake eggs in oven?
We like to bake these eggs in the oven for 15 minutes as this will give you a lovely soft set yolk. However if you want a firmer set yolk then cook for closer to 18-20 minutes.
A great use of leftovers!
Get creative with flavours, eggs are so flexible you can add pretty much anything. Just be careful not to overload the egg.
You don’t need much additional toppings either, use what’s lying around in the fridge, they’re a great way to use up any leftovers – a mushroom, a tomato, a slice of salami, a spring of fresh herb, some grated cheese.
Baked egg flavour toppings:
Our oven baked eggs recipe is a great dish to get creative with. Here are some suggested flavour combinations to try:
- saute mushrooms in a garlic butter
- sliced tomato and tarragon
- grated gruyere cheese with leek and asparagus
- smoked salmon with dill or chive
- smoked mackerel with spring onion
- ham, tomato, grated cheddar cheese and chive
- chorizo, roasted red pepper and chilli
Just take care not to add too much of any one flavour, otherwise you will overpower the egg!
Useful hints and tips:
- You can also substitute the creme fraiche for sour cream or even some thick Greek yogurt if you would prefer.
- This is not a make-ahead dish, serve these oven baked eggs straight from the oven. The eggs cannot be reheated later as they will overcook and turn rubbery!
- If planning a family brunch and you do want to get ahead you can always prepare the various flavourings into pots and leave them in the fridge until you are ready to assemble and bake the eggs.
- We have used ramekins as they are the perfect sized dish for baking eggs. However, do not go out any buy ramekins just for making this dish. I have also seen eggs en cocotte prepared in small bowls and even in teacups.
- We recommend using a tray with high sides and handles for placing the ramekins in. You are going to be filling the tray with boiling water to cook the eggs and want a tray that is easy to take in and out of the oven without burning yourself.
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Additional recipe suggestions:
If you like this recipe then try some of our other great brunch dishes:
- Curried Baked Eggs
- Savoury Egg Muffins with Parma Ham
- Croque Madame
- Green Omelette
- Chorizo Hash with Chickpeas
Hosting your own brunch then take the stress out of it and head to our Ultimate Guide to Brunch. Here you’ll find all our brunch recipes together with some great advice on how to get started.
- 1 large free-range egg
- 2 tbsp creme fraiche
- 20 g smoked salmon (cut into thin strips)
- 1 tsp chives (finely chopped)
- salt & pepper
- Season the creme fraiche with salt and pepper and place 1tbsp on the bottom of a ramekin dish. Add some of the smoked salmon strips and sprinkle over the chives.
- Alternatively, you can use any of the flavour combinations noted below – or simply add what you have in your fridge!
- Gently crack an egg over the top of the smoked salmon and then add the remaining creme fraiche. Add a little more of the smoked salmon, but don't add too much. Take care not to overdo any of the additional flavours or the egg will get lost.
- Place the ramekin in a baking tray and pour in boiling water enough to come halfway up the side of the ramekin. Place in an oven at 180C/160CFan and cook for 15 minutes or thereabouts until the egg is cooked how you like it.
- Serve immediately with hot buttered toast.
- saute mushrooms in garlic butter
- tomato and tarragon
- smoked salmon and dill
- smoked mackerel and spring onion
- ham, tomato, cheddar cheese and chive
- chorizo, roasted red pepper and chilli
• Please note that the nutrition information provided above is approximate and meant as a guideline only •Share on Facebook
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