• August 15, 2012

    Baked Eggs With Herbs {Oeufs en Cocotte}


    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 (facebook.com/foodess). 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.

    Hi, I'm Jennifer Pallian, BSc, RD. I studied cooking, baking and food chemistry in a university lab, have years of experience as a professional test kitchen recipe developer and providing technical baking support to bakeries and home bakers. Want to know why your bread didn't rise? I've got your back.I now work full-time as a blogger, putting the years of science and baking to work right here. On Foodess, I share the best recipes in my arsenal - tested-till-PERFECT recipes for cozy baking, easy recipes for weeknight meals and delicious globally-inspired comfort food, plus lots of science-based cooking and baking tips. Welcome!

    Review this recipe

    Notify of


    Thanks for signing up! Check your inbox to confirm.
    May 28, 2018
    Kimchi Breakfast Tacos

    Yummy, protein-packed breakfast tacos with sausage, egg, veggies and kimchi. They can be partially-made and frozen for weekday breakfasts in a flash.

    January 26, 2016
    Fried Egg Breakfast Salad with Mustard Vinaigrette

    Greens and shaved beets tossed in a bright mustard vinaigrette, topped with a fried egg. Salad for breakfast? Yes, please.

    January 10, 2016
    Shakshuka (Baked eggs in Tomato Sauce) with Broiled Feta

    This delicious Shakshuka recipe (baked eggs in spicy tomato sauce) is topped with broiled feta and za’atar.