Œufs Cocotte (Eggs in Ramekins)

A typical family dish, Œufs Cocotte can be served as an appetizer or an entrée. Try to use the freshest eggs you can for an even better taste.

Serves: 4Hands-on: 5 minutesTotal: 11 minutesDifficulty: Medium

Serves: 4


  • 1 Tbsp. butter
  • 1 tsp. salt
  • 1 tsp. ground black pepper
  • 1⁄2 tsp. ground nutmeg
  • 2⁄3 cup crème fraîche or crema Mexicana
  • 4 large eggs
  • 3 Tbsp. fresh chives, minced


  • Preheat the oven to 350°F.
  • Butter four ramekins. Sprinkle salt, pepper, and nutmeg in the bottom of each one.
  • In a small saucepan, heat the crème fraîche or crema Mexicana over medium-high heat, and stir continuously. Remove from heat right before it begins to boil. Pour 2 tablespoons of warm cream in each ramekin, and break an egg on the top of each one. Be careful not to break the egg yolk.
  • Cook in a bain-marie: Pour water to a depth of 1 inch in a larger dish, then put the smaller ramekins in it. Put in the oven and bake for about 6 minutes. Watch closely; the egg whites should not be transparent anymore, but the egg yolk should still be runny.
  • Sprinkle about 1 tablespoon minced chives over each pot. Serve the Œufs Cocottes directly in their ceramic ramekins.