Oeufs en cocotte

Oeufs en cocotte

Oeufs en cocotte

Oeufs en cocotte is just a fancy way of saying “Eggs in a pan”. This is very easy and quick way of upgrading your breakfast or lunch to a elegant little dish of delight. Below the recipe I’ve also placed a few tips on variations; how about adding a bit of spicy chili powder and chorizo?

Serves 4

Ingredients for the basic recipe

4 Eggs
150 gr. Crème Fraîche or Sour cream
A few fresh parsley leafs, chopped finely
Salt and pepper

4 little dishes (I used creme brulée dishes, but cups (oven-proved!) or ramekins will do the job as well)


– Preheat the oven to 180C (electric oven).
– Beat the cream loosely and season to taste with salt and pepper.
– Spoon a small amount of the cream mixture into the dishes and top with a pit of finely chopped fresh parsley.
– Crack an egg above each dish, making sure the yolk doesn’t break.
– Divide the leftover cream mixture over the eggs and top with the rest of the chopped parsley.
– The best result is to cook the eggs au bain marie. To do this; put the 4 small dishes onto a deep baking tray and fill the tray with warm water until the water is halfway up the dishes and place the tray carefully in the oven.
– Cook for about 15 minutes. If the whites are not completely set, add a few more minutes.

Serve with some fresh bread to soak up all the lovely runny yolk.


Spanish eggs: add a pinch of chili powder to the cream mixture and a few left over bits of chopped chorizo.

Indulgent eggs: add a chopped mushroom and plenty of grated cheese to the dish.

Italian eggs: add salami, a chopped olive and a pinch of paprika powder. You can replace the parsley or add other fresh herbs to it such as rosemary or thyme.

Refined eggs: replace the parsley for dill and add a pinch of nutmeg.

Classic eggs: replace the crème fraîche for 150 ml of double cream. Replace the parsley for chives or dill. Add some pieces of smoked salmon.

I think you get the point; you can give it your own twist. Use any left over vegetables, meat or fish (preferably precooked), fresh herbs or dried… basically whatever you love to eat.


One response to “Oeufs en cocotte

  1. Pingback: Recipe: Making Your Own Crème Fraîche and Crème Fraîche Ice Cream | The Rambling Epicure·

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