Ouef en Cocotte

Ouef en cocotte may sound fancy but it’s simply another way to say baked eggs! We love eating these and I find it’s great way to feed a crowd. The eggs are served up in little individual pots but they can all be cooked at once. This is much easier than trying to poach eggs for a crowd. The ouef en cocotte tastes rather deliciously decadent too!

5 from 1 vote

Ouef en Cocotte

Deliciously mourish eggs baked in a ramekin


  • 150 g crème fraîche or sour cream
  • salt and freshly ground black pepper
  • pinch nutmeg
  • handful of chopped dill
  • 4 free-range eggs


  1. Preheat the oven to 180C/350F/Gas 4. Season the crème fraîche with salt, freshly ground pepper and a pinch of nutmeg. Place a heaped tablespoon of crème fraîche in the bottom of a ramekin, followed by a little dill. Crack an egg on top, add a second tablespoon of crème fraîche and sprinkle with a pinch each of salt, pepper and nutmeg. Repeat with three more ramekins. Place the ramekins in a baking dish and pour enough lukewarm water into the dish to come halfway up the sides of the ramekins. Bake for 12 minutes or until the egg yolks are set to your liking.

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