Easter Eggs en Cocotte (Print View)

Creamy herbed baked eggs en cocotte with parmesan and chives — elegant, quick brunch or light supper.

# What You’ll Need:

→ Dairy

01 - 4 tablespoons unsalted butter, divided for greasing and dotting
02 - 1/2 cup heavy cream
03 - 1/4 cup grated Parmesan cheese

→ Eggs

04 - 8 large eggs

→ Herbs & Seasonings

05 - 2 tablespoons chopped fresh chives
06 - 2 tablespoons chopped fresh parsley
07 - 1/2 teaspoon fresh thyme leaves, stripped
08 - Salt and freshly ground black pepper, to taste

→ Optional Garnish

09 - Additional chopped chives or parsley, for finishing

# Directions:

01 - Preheat the oven to 375°F. Bring a kettle or saucepan of water to a gentle boil for the bain-marie.
02 - Generously butter four 6-ounce ramekins, coating the sides and bottoms to prevent sticking.
03 - Pour 2 tablespoons of heavy cream into the bottom of each buttered ramekin to form a silky base.
04 - Distribute half of the chopped chives and parsley evenly among the ramekins and sprinkle a light dusting of Parmesan over the cream.
05 - Carefully crack two eggs into each ramekin, keeping the yolks intact and centering them atop the herb-cheese layer.
06 - Season each ramekin with a pinch of salt and freshly ground pepper, scatter the remaining herbs and Parmesan, then dot each with a small piece of butter.
07 - Arrange the filled ramekins in a deep baking dish and pour the hot water into the dish until it reaches about halfway up the sides of the ramekins.
08 - Transfer the baking dish to the oven and bake 12–15 minutes, or until egg whites are just set and yolks remain soft; extend baking by 2–3 minutes for firmer yolks.
09 - Remove ramekins from the water bath, let them rest 2 minutes, garnish with additional chopped herbs if desired and serve hot with toasted brioche or crusty bread for dipping.

# Expert Advice:

01 -
  • You can prep all the layers ahead so you still look effortless in your pajamas.
  • Each ramekin is like a little edible present—everyone gets their own, and cleanup is minimal.
02 -
  • Once, I baked them too long and ended up with solid yolks—set a timer, or you’ll miss the magic.
  • Adding the cream cold directly from the fridge made the eggs cook unevenly, so I always let it come to room temperature now.
03 -
  • Set your ramekins on a towel in the baking dish—the gentle cushion keeps them from sliding when you pour in the hot water.
  • A pinch of smoked paprika on top adds an unexpected layer of flavor, especially with goat cheese.
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