Baked Eggs With Herbs {Oeufs en Cocotte}

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Wedding Brain, final chapter.

I made a grilled cheese for lunch a couple of days ago. I carefully rewrapped the cheddar and put it away. Hours later, I opened the microwave to reheat my tepid tea. “Hello cheese. That is not where you live.”

My sea salt went missing around the same time. Days passed before I eventually found it in the freezer. “How’d you get in there?”

I think I have naughty house elves playing tricks on me.

No, that sounds unlikely.

Maybe I need to start saying out loud what I am doing, as I do it, to see if something sounds awry, like: “I am putting the milk in the dishwasher” –

Nope, something is not right.

The good news is, I am capable of detecting when something is amiss so long as I hear it said back to me.

I guess so long as I’m already acting crazypants, there’s no further harm in self-narrating day-to-day activities…

This is likely to be my last post for the next couple of weeks. Adarsh and I nearing ever closer to the big day. We’ll be hopping on an airplane shortly for beautiful Prince Edward Island and two weeks of celebration with our family and friends.

Until my return, you can follow me on Twitter (@foodessdotcom), Instagram (foodess) and Facebook ( I’ll surely be posting lots and lots of photos.

In the meantime, make yourself a “fancy” breakfast. The bunny ears are around fancy because baked eggs – or oeufs en cocotte – look impressive, but are secretly the easiest thing in the world to make. Simply crack some eggs into buttered ramekins, top with a glug of cream and some herbs and seasoning, then into the oven they go. They emerge slightly puffed up, with runny yolks and set whites. Despite their dianty appearance, they are far less fussy to make for breakfast guests than eggs of any other kind. Serve with buttered toast and a side of bacon. Or fruit salad, if you’re feeling more virtuous…


  • 8 eggs
  • 4 tbsp heavy cream
  • 1 tbsp minced fresh herbs (I used chives and thyme; you could use dill, oregano or tarragon instead).
  • salt and pepper
  • butter, for ramekins


  1. Preheat oven to 400 degrees F. Butter four 8 oz (1 cup/250 mL) ramekins. Crack 2 eggs into each and top with 1 tbsp cream ramekins. Sprinkle herbs evenly between the 4 dishes, and season each with salt and pepper. Bake for 10 minutes, or until whites are set and yolks cooked to your preference.

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