A Recipe for Baked Eggs

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There’s something uncomplicated and comforting about a warm, creamy Recipe for Baked Eggs, especially on slow weekends when brunch feels like the ultimate luxury. Whether you’re a fan of simple flavors or love getting fancy with toppings, this dish brings elegance to your table without requiring you to juggle a dozen pans. Plus, it’s versatile enough to suit everyone’s preferences!

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A skillet filled with baked eggs in a creamy sauce, garnished with herbs. It's placed on a dark fabric within a wooden tray. Below, a floral-patterned plate holds several slices of toasted bread. Shallots and fresh herbs are nearby.

During a visit to Occitanie in the Aude region of southern France, I experienced the area’s rich culinary heritage firsthand. Known for its rustic, hearty dishes like cassoulet and fréginat, the cuisine of Aude is rooted in fresh, local ingredients and timeless techniques. One standout was eggs en cocotte—eggs baked in cream with chèvre and garden-fresh herbs, served in a well-worn copper rondeau with a side of baguette. Simple yet elevated, this dish perfectly embodied the region’s emphasis on comfort and quality.

The influence of French Huguenots, many from regions like Occitanie, is deeply woven right here at home into Charleston (South Carolina) history. Arriving in the late 17th century, these settlers brought with them their culinary traditions, which have since melded into the local food scene. Today, dishes like eggs en cocotte are not only a nod to French heritage but have become favorites in Charleston’s vibrant culinary landscape. In the city’s French Quarter, numerous restaurants feature this classic dish, showcasing its versatility and timeless appeal.

As a Southern food blogger, I find joy in exploring and sharing these cross-cultural connections. Recipes that blend the rich flavors of southern France with the comforting tastes of the American South—such as Cassoulet-Style French Bean Stew, Baked Figs with Roquefort and Honey, and Normandy French Onion Soup—highlight the shared appreciation for hearty, flavorful cuisine. I invite fellow food enthusiasts to join me in celebrating these culinary traditions that bridge continents and histories.

A slice of goat cheese on a white plate surrounded by a baguette, cracked eggshells, chopped herbs in a small bowl, and sprigs of thyme on a marble surface.

Why This Egg Method Will Be a Keeper

  • Customizable Toppings: From fresh herbs to gooey cheeses, the options are endless.
  • Creamy Perfection: Baking eggs in heavy cream makes them irresistibly rich.
  • Effortless Brunch Dish: Minimal prep with maximum “wow” factor.

Here’s What You’ll Taste in This Egg Dish

  • The eggs are bathed in thick cream, creating a velvety texture that complements the dish perfectly.
  • The addition of chèvre cheese adds a mild, tangy flavor that balances the richness of the cream and eggs.
  • Fresh chives and thyme bring a burst of aromatic, garden-fresh flavor to each bite.
  • Butter enhances the dish with its rich, smooth flavor, making every spoonful even more indulgent.
  • The perfectly baked egg yolk, soft and slightly runny, offers a satisfying, savory sweetness.
A small square bowl contains two raw eggs with bright orange yolks, surrounded by a broken eggshell, sliced shallots in a dish, a loaf of bread, fresh herbs, and sprigs of thyme, all set on a light marble surface.

Ingredients for Baked Eggs

Each ingredient brings its own unique flavor and texture, creating a delicious amalgamation. Should you need to substitute, do it thoughtfully so you will still arrive at deliciousness! I bake my eggs in an oven-safe skillet from which I also serve and eat.

A flat lay of ingredients labeled for a dish: heavy cream, eggs, shallots, unsalted butter, Parmesan, Chèvre (goat cheese), a baguette, kosher salt, pepper, and fresh herbs, all arranged neatly on a white surface.

A Buying Guide for Eggs

Look for a bright shell color and check the sell-by date. Organic and free-range options are typically fresher and taste better. If unsure, gently shake the egg to check for freshness—less movement indicates better quality.

Recipe Shortcuts

  • Opt for ramekins that don’t require greasing with butter.
  • Skip chopping by tearing herbs by hand.

Ingredient Notes

A skillet with two sunny-side-up eggs on a creamy sauce, garnished with herbs and served with slices of toasted bread. A small plate with more toasted bread and herbs is on the side, along with garlic cloves and thyme sprigs.

Eggs: Best choices are large, free-range eggs for a vibrant yolk. 

  • Substitutions: Duck eggs for extra richness. 
  • Find It: Typically, in the dairy section.

Heavy Cream: Best choice is a full-fat for creaminess. 

  • Substitutions: Half-and-half or non-dairy creamers for lighter options. 
  • Where to Find: Near the milk section.

Cheese: Best choice is Chevre with Gruyere and Parmesan as finishing cheeses.

  • Substitutions: Marinated Danish Feta or goat cheese. 
  • Where to Find: Specialty cheese aisle.

Fresh Herbs: Best choices include thyme, parsley, and chives. 

  • Substitutions: Dried herbs but reduce quantity. 
  • Where to Find: Produce section.

A small bowl filled with chopped herbs sits on a countertop surrounded by cracked eggshells, a loaf of bread, and a dish of raw egg yolks. Bright lighting highlights the fresh ingredients, hinting at a cooking preparation scene.

How to Bake Eggs Using Your Oven

Use the button to ‘JUMP’ to the full printable recipe or stick around for the step-by-step breakdown with photos to walk you through every delicious detail.

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1

Sauté the Aromatics

Begin by setting the eggs on the counter to come to room temperature while you gather and measure out your other ingredients. Using room temperature ingredients ensures the eggs will set up quickly. Using cold eggs in cold cream will extend cooking times and alter the consistency making runny yolks less likely. Also, you will require an oven-safe pan or individual rondeau or other similar style baking dish. A broad base ensures a quicker bake without overbaking which can also spoil your chances for a jammy yolk.

Preheat your oven to 375°F (190°C). In a small pan, melt 2 tablespoons unsalted butter over medium-low heat. Allow the butter to foam first and then the milk solids to turn golden. It is ready when the butter is hazelnut in color and smells nutty and fragrant.

Add a sliced shallot and cook for 1-2 minutes until fragrant and the shallots are golden. Turn off the heat and add half the fresh herbs. 

The image depicts butter, onions, mushrooms, assorted herbs, a skillet on a stovetop, and baked eggs.

2

Assemble the Layers

Break a couple ounces of chevre into pieces and add to the pan, followed by 1/2 cup heavy cream. Crack 2 large eggs into the pan being careful not to break the yolks. Sprinkle everything with freshly cracked black pepper and sea salt before placing it on a parchment-lined sheet pan (in case of bubble-over) in the oven for 9 to 13 minutes. The eggs are done when the whites are mostly set, and the yolks are slightly jammy. They will continue to set up even after removed from the oven.

Note – because all ovens tend to vary, if the whites are NOT to the level of doneness you prefer, continue baking, checking in 1-minute intervals, shimmying the pan to gauge.

The image features a skillet containing baked eggs, surrounded by vegetables, cheese, and herbs. The skillet rests on a wooden tray.

3

Toast Some Baguette

Remove from oven and set atop a serving tray for ease of handling. Sprinkle with freshly shaved Parmesan or Gruyere. Let stand for several minutes. While the eggs rest, toast slices of baguette brushed with oil and dusted with Parmesan if desired.

The image shows six slices of toasted baguette topped with herbs and grated cheese in a rectangular baking dish, alongside baked eggs.

3

You’re Done! Divine!

Make that skillet your happy place.

A skillet with baked eggs in a creamy sauce, topped with herbs, is next to a plate of toasted bread.

Beer, Wine and Cocktail Pairings

If serving this dish as a Brunch or lite lunch, definitely consider pairings thoughtfully.

A light, crisp Pilsner or a refreshing Wheat Beer will complement the creamy richness of the eggs without overpowering the flavors.

A dry, aromatic Sauvignon Blanc or a light Chardonnay pair perfectly with the creamy texture and herby notes.

A Mimosa (classic orange juice and champagne) adds a refreshing citrusy contrast, while a Gin and Tonic offers an herbal, crisp balance to the richness of the dish.

How To Serve

To serve, and for a rustic touch, enjoy hot directly from the skillet, with toast (baguette), and garnish with fresh herbs. Toasted sourdough works fantastically, too. Offer bacon, pate, and either fruit or leafy salads. Garnish with a sprinkle of fresh chives and thyme, and a light drizzle of melted butter if desired. This dish is perfect for a leisurely brunch or light lunch, offering both comfort and elegance in every bite.

A skillet containing two sunny-side-up eggs with herbs and cheese, accompanied by slices of bread, next to a plate with more bread. The skillet is on a dark cloth with scattered herbs and garlic.

Make-Ahead and Storage Instructions

You can prepare the eggs up to the point of baking. Assemble the dish in the skillet, cover with plastic wrap, and refrigerate for up to 3 hours. When ready to serve, simply bake the eggs as directed, adding a few extra minutes to the cooking time if the pan is cold.

Leftovers can be stored in an airtight container in the fridge for up to 2 days. To reheat, place the eggs in the oven at a low temperature (about 300°F/150°C) for 10-15 minutes, or until warmed through. Note that the texture may change slightly upon reheating, but the flavors will still be delicious!

A skillet with baked eggs topped with fresh herbs, accompanied by crispy bread slices. A side plate holds additional bread.
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A Recipe for Baked Eggs

This easy oven-baked eggs recipe creates creamy, dreamy eggs in cream, topped with cheese and herbs. Perfect for brunch or quick, cozy breakfasts.
Prep: 5 minutes
Cook: 20 minutes
Rest: 3 minutes
Total: 28 minutes
Servings: 1 serving
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Equipment

  • 1 oven-safe skillet, about 8 to 8 1/2-inches

Ingredients 

  • 2 tablespoons unsalted butter
  • 1 medium shallot, thinly sliced
  • 2 tablespoons herbs, fresh; parsley, chives, marjoram, rosemary, or thyme in any combination, and more for serving
  • 2 large eggs, room temperature
  • 2 ounces chevre cheese, room temperature and broken or spooned into small pieces
  • 1/2 cup heavy cream, room temperature
  • toast points or baguette, for serving
  • grated gruyere, for serving
  • grated parmesan, for serving

Instructions 

  • Adjust your oven rack for the top third of the oven. Preheat oven to 350°F. In a small pan, melt butter over medium-low heat. Allow the butter to foam first and then the milk solids to turn golden. It is ready when the butter is hazelnut in color and smells nutty and fragrant.
    2 tablespoons unsalted butter
  • Add a sliced shallot and cook for 1-2 minutes until fragrant and the shallots are golden. Turn off the heat and add half the herbs. 
    1 medium shallot, 2 tablespoons herbs
  • Break the chevre into 1/2-inch pieces and add to the pan, followed by 1/2 cup heavy cream. Crack 2 large eggs into the pan. Sprinkle everything with freshly cracked black pepper and sea salt before placing it in the oven for 7 to 13 minutes. See Notes Below
    2 ounces chevre cheese, 1/2 cup heavy cream, 2 large eggs
  • Remove from oven and set atop a serving tray for ease of handling. Let cool for several minutes while you toast baguette slices. Serve hot, garnished with grated gruyere or Parmesan cheese, a drizzle of quality melted butter, and additional herbs if desired.
    toast points or baguette, grated gruyere, grated parmesan

Notes

How to Know If Your Eggs Are Cooked – Oven temperatures vary widely. Set the oven timer for 7 minutes. Then, gently jiggle the pan to check for doneness. If the egg whites still appear slightly runny, close the oven and check again in 1 minute. Proceed with 1-minute increments until they’re cooked to your liking. Keep in mind that the eggs will continue to cook/set even after being removed from the oven, so the tiniest jiggly whites will set by the time you are ready to dig in. It’s all about your personal preference – so don’t be afraid to get egg-actly what you want!

Nutrition

Serving: 1serving | Calories: 917kcal | Carbohydrates: 8g | Protein: 27g | Fat: 87g | Saturated Fat: 53g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 23g | Trans Fat: 1g | Cholesterol: 593mg | Sodium: 389mg | Potassium: 368mg | Fiber: 1g | Sugar: 6g | Vitamin A: 3787IU | Vitamin C: 3mg | Calcium: 237mg | Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Prep Time: 5 minutes
Cook Time: 20 minutes
Rest: 3 minutes
Total Time: 28 minutes
Course: Breakfast, Brunch
Cuisine: American, Southern
Servings: 1 serving
Calories: 917
Keyword: baked eggs, cocotte egg
Like this recipe? Leave a comment below!
A skillet with baked eggs in a creamy sauce, garnished with fresh herbs, is accompanied by a slice of toasted bread. A plate with additional toasted slices is also present.

Frequently Asked Questions

Can I use milk instead of cream?

Yes, but the texture will be less creamy. To that end, anything less than whole milk will not perform well.

How do I avoid overcooking?

Check frequently after 10 minutes, as ovens vary.

What cheese works best?

Chevre, Gruyère and Parmesan add great flavor without overpowering.

About Jenny deRemer

I am a Charleston, South Carolina-based culinary novice, an ardent authority on all things travel, a designer by trade, and the creator of Not Entirely Average. I have a weakness for farmers' markets, delight in adventures way off the beaten path, enjoy documenting my many moods through photography, and have been known to conquer the occasional yard sale with gusto!

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