If you’re looking for a simple dish that feels both elegant and comforting, this Eggs en Cocotte recipe is the perfect breakfast to start your day. Delicate large eggs are gently cooked in individual ramekins with heavy cream, cheese, and fresh herbs, resulting in a rich, creamy texture with runny yolks that pair beautifully with buttery toast or crusty bread.

Unlike the traditional oeufs en cocotte that are baked in a preheated oven, this stovetop en cocotte recipe uses a hot water bath on the stove, creating a gentle cooking environment that results in perfectly set egg whites while keeping the yolks soft and silky.

Jump to Recipe

Why You’ll Love This Recipe:

Classic French Recipe: Inspired by the traditional oeufs en cocotte, this dish brings a touch of French elegance to your morning routine.
Easy & Versatile: A simple recipe that can be customized with different toppings like goat cheese, truffle oil, sautéed mushrooms, or sun-dried tomatoes.
Perfectly Cooked Eggs: Using a small saucepan with boiling water ensures gentle cooking, allowing you to control the cooking time for jammy yolks or runny eggs.
Great for Any Occasion: Whether you’re enjoying a leisurely breakfast or impressing guests at brunch, this egg dish is a great way to elevate your morning.

What is Eggs en Cocotte?

Eggs en Cocotte, or oeufs en cocotte, is a classic French recipe where 1-2 eggs are gently baked or steamed in mini cocottes (small oven-safe dishes) with a dash of cream, cheese, and fresh herbs. The name “cocotte” refers to a little cocottes or casserole dish used for baking. Traditionally, these eggs are cooked in a baking dish using a hot water bath (bain-marie) in a preheated oven, but this stovetop method offers a quicker and more convenient way to achieve the same silky, luscious texture.

Historically, oeufs en cocotte have been a staple in French cuisine, often served in small ramekins with cheddar cheese, gruyère cheese, or boursin cheese, paired with buttery toast or a fresh salad.

Ingredients:

2 large eggs (room temperature eggs work best)
2 tablespoons heavy cream
1 tablespoon tbsp butter (plus extra for greasing)
1 tablespoon grated cheese (gruyère cheese, cheddar cheese, or parmesan cheese)
1 teaspoon fresh herbs (fresh chives, parsley, or thyme)
Pinch of salt and freshly ground black pepper, to taste
Optional toppings: smoked salmon, sautéed mushrooms, red onion, or cherry tomatoes

Equipment:

Small ramekins (or other oven-safe dishes)
Large, deep skillet or small saucepan with a lid
Measuring spoons
Tongs or spatula for removing ramekins

How to Make Stovetop Eggs en Cocotte:

Prepare the Ramekins:

Lightly grease the inside of each individual ramekin with butter to prevent sticking.
Add 1 tablespoon of heavy cream and a little cheese to each ramekin

Prepare the Water Bath:

Fill a large skillet or small saucepan with 1 inch of water.
Bring the water to a gentle simmer over medium heat—you don’t want it to boil rapidly.

Add the Eggs:

Crack one large egg into each individual ramekin, being careful not to break the yolk.
Sprinkle with a pinch of salt, fresh chives, and black pepper.
Add another small pinch of grated gruyère cheese for extra flavor.

Cook the Eggs:

Carefully place the ramekins into the hot water bath so the water reaches halfway up the sides of the ramekins.
Cover the pan with a lid and let the eggs steam gently for 8–12 minutes:
- 8 minutes for runny egg yolks
- 10 minutes for jammy yolk
- 12-15 minutes for fully set yolks

Serve & Enjoy:

Use tongs to carefully remove the ramekins from the hot water bath.
Let the little cocottes cool for a couple of minutes before serving.
Garnish with extra fresh herbs, truffle oil, or a drizzle of olive oil.

Tip for the Best Eggs en Cocotte:

Use Room Temperature Eggs: Cold eggs straight from the fridge may take longer to cook and can result in uneven textures.
Don’t Skip the Heavy Cream: The tablespoon of cream helps keep the egg whites tender and prevents overcooking.
Control the Cooking Time: If you love runny eggs, check at 8 minutes; for firmer eggs, let them cook for 12-15 minutes.
Experiment with Flavors: Add boursin cheese, sun-dried tomatoes, or goat cheese for a unique twist.

What to Serve with Eggs en Cocotte:

This en cocotte recipe pairs beautifully with:

Crusty bread or buttery toast: The perfect way to scoop up those runny yolks.
Fresh side salad: Light greens with olive oil and red onion balance the richness.
Breakfast potatoes: Adds a hearty, comforting touch.
Roasted cherry tomatoes: A fresh, juicy contrast to the creamy eggs.

Can You Store and Reheat leftovers?

While oeufs en cocotte are best enjoyed fresh, you can store leftovers:

Refrigerate: Cover the ramekins and store in an airtight container for up to 1 day.
Reheat Gently: Place in a small saucepan with a couple of minutes of steaming to warm them without overcooking.

This Eggs en Cocotte recipe is the perfect breakfast for when you want something easy yet luxurious. Whether you enjoy it with crusty bread, fresh chives, or a drizzle of truffle oil, this classic French recipe is an easy way to bring café-style brunch into your home.

📌 Save this recipe for later! And let me know in the comment section if you try it—I’d love to hear your thoughts!

Print Pin

Stovetop Eggs en Cocotte Recipe

Course Breakfast, brunch

Total Time 15

Servings 1 person

Equipment

Small ramekins (or other oven-safe dishes)
Large, deep skillet or small saucepan with a lid
Measuring Spoons
Tongs or spatula for removing ramekins

Ingredients

2 large eggs room temperature eggs work best
2 tablespoons heavy cream
1 tablespoon tbsp butter plus extra for greasing
1 tablespoon grated cheese gruyère cheese, cheddar cheese, or parmesan cheese
1 teaspoon fresh herbs fresh chives, parsley, or thyme
Pinch of salt and freshly ground black pepper to taste
Optional toppings: smoked salmon sautéed mushrooms, red onion, or cherry tomatoes

Instructions

Lightly grease the inside of each individual ramekin with butter to prevent sticking.
Add 1 tablespoon of heavy cream and a little cheese to each ramekin
Fill a large skillet or small saucepan with 1 inch of water.
Bring the water to a gentle simmer over medium heat—you don’t want it to boil rapidly.
Crack one large egg into each individual ramekin, being careful not to break the yolk.
Sprinkle with a pinch of salt, fresh chives, and black pepper.
Add another small pinch of grated gruyère cheese for extra flavor.
Carefully place the ramekins into the hot water bath so the water reaches halfway up the sides of the ramekins.
Cover the pan with a lid and let the eggs steam gently for 8–12 minutes: 8 minutes for runny egg yolks, 10 minutes for jammy yolk, 12-15 minutes for fully set yolks.
Use tongs to carefully remove the ramekins from the hot water bath.
Let the little cocottes cool for a couple of minutes before serving.
Garnish with extra fresh herbs, truffle oil, or a drizzle of olive oil.

I hope you enjoy this recipe as much as I do! For more delicious recipes, visit the recipes tab. Please comment below with any feedback or questions you may have, and don’t forget to share your creations with me on social media – I’d love to see how you make your homemade praline pecans turn out!

Bon appétit!

Stovetop Eggs en Cocotte (Oeufs en Cocotte)