How To Make Baked French Eggs (In the Oven)

Recipe Pin
25 minutes
1 serving

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Sample the delicious flavor of Baked French Eggs (oeufs en cocotte), baked to perfection with caramelized shallots, fresh herbs like thyme, parsley, chives, and my favorite creamy cheese, Chèvre. This recipe will show you how to make perfect baked eggs in the oven with just a few ingredients and a short cooking time.

A copper serving tray with a skillet on it filled with baked eggs in cream.

Welcome to the epitome of indulgence – oven-baked French Eggs with Shallot, Chèvre, and Cream! This savory masterpiece is a symphony of textures and flavors, with eggs baked to your desired doneness, surrounded by sweet, caramelized shallots, tangy chevre, and rich, heavy cream, all infused with the freshness of homegrown herbs. And the best part? Whether you’re making brunch for one or a crowd, it’s effortlessly scalable.

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This recipe is all about sourcing your food locally and buying the best available to you, but feel free to substitute store-bought alternatives. Try experimenting with feta, Swiss, Gruyere, or parmesan cheese if chevre isn’t your taste. Le jambon (ham), crispy bacon, or sausage may be added for flavor. And there are scores of veggies that just make sense; spinach, red onion, chopped cherry tomatoes, young asparagus, and my all-time favorite, crispy, deep-fried zucchini slices.

I am sharing my version of this oeufs cocotte baked up in a copperbond pan, the 8 1/2-inch broad base ensuring a quick and even bake. For a larger crowd, use individual ramekins and a hot water bath (bain marie) to create multiple cocotte egg servings. Don’t forget to pour some heavy cream and sprinkle sea salt (or Kosher salt), and black pepper for added taste.

This modified method for eggs en cocotte celebrates a memory for me based on a trip to the Occitanie in Aude, France, and a crazy-delish peasant dish I enjoyed in Carcassonne at Comte Roger. Eggs bathed in cream thickened with chevre and seasoned only with herbs from the venue’s garden were presented in a well-loved copper rondeau. With baguette. The experience spoiled me. Fresh, locally sourced butter, chives, thyme, and the largest hen eggs I’ve ever seen, all baked to bubbling perfection with lovely jammy yolks. I am a Southern food blogger inviting fellow foodies to connect with me through recipes which connect the south of France to the great American South; Cassoulet-Style French Bean Stew, Baked Figs with Roquefort and Honey, and Normandy French Onion Soup. You’ll find some version or another of these when you come to visit!

A copperbond skillet with a cream eggs bake.
a pink circle with a 'J' inside representing the logo or branding for Not Entirely Average southern food blog

Highlights for French Baked Eggs

Versatile – Serve with toast, salad, or as a side dish. This dish lends itself to almost every meal.
New texture experience – Silky eggs, crisped bits of cheese, and creamy sauce.
Special occasion-worthy – If you plan to cook breakfast for anybody, THIS is the recipe to make them, perfect for the holidays, too!
Impressive presentation – Beautifully baked eggs in an individual skillet or dish.
Deliciously addictive – Rich, savory, and slightly sweet flavors combine. You’ll want to make them again and again!

Ingredients for Baked French 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!

Ingredients required to make Cocotte Egg.
  • Unsalted butter – We’ll brown it to perfection for a nutty flavor.
  • Large Eggs
  • Shallots – Caramelize them to bring out their natural sweetness.
  • Chevre – Fresh goat cheese adds a tangy, creamy element.
  • Fresh herbs – Choose from marjoram, parsley, chives, thyme, or rosemary for added depth. Dill is an absolute standout.
  • Sea salt – Enhance the flavors without overpowering.
  • Heavy cream – Adds richness and a silky texture.
  • Toast points or Baguette – for serving.
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See recipe card below for a full list of ingredients and measurements.

Variations

  • Olive oil and sea salt – mimic butter for a healthier version of the dish, but without the ability to brown it.
  • Caramelized Onions – sweet onions may be substituted for shallots.
  • Cheese – A blend of fresh parmesan, goat, and Gruyère cheese adds depth and richness.
  • Fresh herbs – chiffonade basil works well as a stand-alone herb in this dish.
  • Kosher salt – in lieu of sea salt, just less of it.
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This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!

A copperbond skillet and an egg.
A black field with a pink circle, the letter 'J' and an olive branch signifying the logo for the blog Not Entirely Average.

Tip – Beurre Noisette (Brown Butter)

Don’t stir too much – Let the butter develop a nice crust on the bottom of the pan, then stir occasionally to prevent burning.


Two images showing the stages of toasting butter.
Beurre Noisette (brown butter) is ready when it has a nutty, toasted aroma and a deep golden color.

Is There a Difference Between Chevre and Goat Cheese?

Chevre and goat cheese are often used interchangeably, but there is a subtle difference between the two.

Chevre is a type of cheese that is specifically made from the milk of goats that are less than one year old. It is typically softer, tangier, and more delicate in flavor than goat cheese. Chevre is often sold at different ages, ranging from young and creamy to aged and crumbly.

Goat cheese, on the other hand, is a broader term that refers to any cheese made from goat’s milk, regardless of the age of the goat. Goat cheese can range from soft and spreadable to hard and aged and may have a milder flavor than chevre.

In the context of the recipe, using chevre will give a more delicate and tangier flavor, while using goat cheese may result in a slightly milder taste. Both options are delicious, so feel free to experiment and find your preference!

Butter melting in a pan.

How to Make French Eggs in the Oven

You will require an oven-safe pan or individual rondeau or other similar style baking dish. I am using this Hestan CopperBond Skillet as it reminds me of my day in the Aude 🙂

Four images showing the stages of caramelizing shallots in brown butter.

Step 1. Preheat oven to 350°F.

Step 2. 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.

Step 3. Add a sliced shallot and cook for 1-2 minutes until fragrant and the shallots are golden.

Step 4. Turn off the heat and add half the fresh herbs. 

Four images showing the stages of preparing eggs en cocotte or baked eggs in brown butter.

Step 5. Break a couple ounces of chevre into pieces and add to the pan, followed by 1/2 cup heavy cream. 

Step 6. 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 in the oven for 7 to 19 minutes. (Images 6 & 7) See my NOTES in the recipe card.

Step 7. Remove from oven and set atop a serving tray for ease of handling. Let cool for one minute. Serve hot, enjoyed directly from the skillet, with toasted bread, simple fruit bread, or baguette, and garnished with grated gruyere cheese and the remaining fresh herbs.

A skillet with cocotte egg, shallots, and herbs.

How to Serve French Eggs

Foods to Serve Alongside Oven Baked Eggs:

  • Baguette, basic Fruit Bread, and toast points
  • Ragout of Garlic and Mushrooms
  • Broiled Tomato
  • Candied Bacon

Wine, Champagne Cocktail, and Beer Pairings

  • Wine – Chardonnay or Sauvignon Blanc
  • Champagne cocktails – Bellinis or Mimosas
  • Beer – IPAs or pale ales

My Professional Tips for This Dish

  • Begin with room temperature 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.
  • Bake in a Small Pan or Rondeau – A broad base ensures a quicker bake without overbaking which can also spoil your chances for a jammy yolk.
  • Watch Your Beurre Noisette – Brown butter can quickly go from perfect to burnt, so keep a close eye on it as it cooks.

Recipe FAQs

What are similar dished to French Baked Eggs?

Eggs en Cocotte, oeufs en cocotte, shirred eggs, and some methods for coddled eggs are all similar to baked French eggs.

What is the difference between shirred eggs and baked eggs?

Shirred eggs are baked in a flat-bottomed dish called a shirrer without a water bath, while baked eggs can be cooked in various dishes and methods, with or without a water bath. The key difference lies in the cooking vessel and technique used. I’ve demonstrated this dish using an 8 1/2-inch copperbond skillet.

Why copperbond cookware?

Copperbond cookware is constructed of layers of stainless steel and a copper core. It’s prized for its luxurious appearance, and for its quick and even heating.

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After trying this recipe, I would love to hear your thoughts! Consider leaving a star rating in the recipe card located below or sharing your feedback in the comment section. Your reviews and comments are highly valued and appreciated.

A skillet of eggs baked in cream with shallot and herbs.

How To Make Baked French Eggs (In the Oven)

Jenny DeRemer
Imagine a rich and creamy sauce, infused with the deep flavors of caramelized onions and the subtle tang of goat cheese, all wrapped around an egg with a perfectly set white and a soft gooey, jammy yolk. It's an eggs recipe brunch dream come true!
No ratings yet
Servings: 1 serving
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Breakfast, Brunch
Cuisine American, Southern
Servings 1 serving
Calories 917 kcal

Equipment

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

Ingredients
 

I am using this 8 1/2-inch skillet by Hestan in my images.

  • 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 brought to room temperature
  • 2 ounces chevre brought to room temperature and broken or spooned into small pieces; may substitute goat cheese
  • 1/2 cup heavy cream brought to room temperature
  • toast points or baguette for serving
  • grated gruyere or parmesan for serving

Instructions
 

Single Serving

  • 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 19 minutes. See Notes Below
    2 ounces chevre, 1/2 cup heavy cream, 2 large eggs
  • Remove from oven and set atop a serving tray for ease of handling. Let cool for one minute. Serve hot, garnished with grated gruyere cheese and additional herbs if desired.
    toast points or baguette, grated gruyere or 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 ramekins 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. It’s all about your personal preference – so don’t be afraid to get egg-actly what you want!

The nutrition value can vary depending on what product(s) you use. The information below is an estimate. Always use a calorie counter you are familiar with.

Please note that table salt and iodized salt are NOT substitutions for Kosher salt. Do not deviate unless otherwise specified.

Nutrition

Serving: 1servingCalories: 917kcalCarbohydrates: 8gProtein: 27gFat: 87gSaturated Fat: 53gPolyunsaturated Fat: 5gMonounsaturated Fat: 23gTrans Fat: 1gCholesterol: 593mgSodium: 389mgPotassium: 368mgFiber: 1gSugar: 6gVitamin A: 3787IUVitamin C: 3mgCalcium: 237mgIron: 3mg
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