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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!

Table of Contents
- Why This Egg Method Will Be a Keeper
- Here’s What You’ll Taste in This Egg Dish
- Ingredients for Baked Eggs
- A Buying Guide for Eggs
- Recipe Shortcuts
- Ingredient Notes
- How to Bake Eggs Using Your Oven
- Beer, Wine and Cocktail Pairings
- How To Serve
- Make-Ahead and Storage Instructions
- Other Deliciously Eggy Dishes to Try!
- A Recipe for Baked Eggs
- Frequently Asked Questions
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.
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.
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 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
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.
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.
Jump to Recipe1
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.
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.
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.
3
You’re Done! Divine!
Make that skillet your happy place.
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.
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!
Other Deliciously Eggy Dishes to Try!
A Recipe for Baked Eggs
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 Below2 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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Frequently Asked Questions
Yes, but the texture will be less creamy. To that end, anything less than whole milk will not perform well.
Check frequently after 10 minutes, as ovens vary.
Chevre, Gruyère and Parmesan add great flavor without overpowering.