Description
Baked French Eggs, also known as Oeufs en Cocotte, are a delicious and elegant way to enjoy eggs with creamy texture and cheesy topping. This recipe involves baking eggs in a muffin tin with a drizzle of heavy cream and parmesan cheese, resulting in perfectly baked eggs with customizable doneness. The dish can be tailored with protein add-ins, vegetables, or different cheeses, making it a versatile and sophisticated breakfast or brunch option.
Ingredients
Scale
Eggs and Dairy
- 12 large eggs (or desired amount)
- 8 oz grated or shredded Parmesan cheese
- 1/2 cup heavy cream (more or less depending on how many eggs are being prepared)
Seasonings
- Salt to taste
- Black pepper to taste
- Butter flavored cooking spray (for greasing muffin cups)
Instructions
- Preheat Oven: Preheat the oven to 425°F (218°C). Prepare your muffin tin by spritzing each muffin cup with butter flavored cooking spray to prevent sticking.
- Crack Eggs: Crack one egg into each greased muffin cup carefully to avoid breaking the yolk.
- Add Cream: Drizzle 1-2 teaspoons of heavy cream over each egg. Alternatively, a drizzle of melted butter can be used for richness.
- Season and Cheese: Season each egg with salt and freshly ground black pepper according to your taste. Sprinkle approximately 1 tablespoon of grated Parmesan cheese on top of each egg for flavor and a tasty crust.
- Bake: Place the muffin tin in the preheated oven. Bake the eggs for 7-8 minutes for soft centers, 9-10 minutes for semi-soft centers, or 11-12 minutes if you prefer firm yolks. Adjust timing based on egg size and desired doneness.
- Garnish and Serve: After baking, sprinkle additional Parmesan cheese on top if desired and serve immediately while warm.
Notes
- Protein Additions: Line muffin cup wells with slices of ham or Canadian bacon for added protein, or use spinach for a vegetarian option.
- Vegetable Variations: Add sautéed vegetables such as zucchini, shallots, red onion, garlic, mushrooms, or bell peppers before cracking the egg, then bake.
- Seasoning Options: Enhance with crushed red pepper flakes, hot sauce, garlic salt, or minced fresh garlic mixed into the cream.
- Egg Size: Baking times are based on large eggs; adjust slightly for medium or extra-large eggs as needed.
- Alternative Fats: Melted unsalted butter can be substituted for heavy cream for richness.
- Cheese Variations: Substitute Parmesan with Gruyere, sharp cheddar, Swiss, Asiago, feta, or goat cheese for different flavors.
- Doneness Tip: Use the suggested baking times as a guide and adjust based on your oven and yolk preference. It may take a couple of tries to perfect.
- Fresh Herbs: Garnish with fresh herbs such as chives, parsley, or thyme for extra freshness.
Nutrition
- Serving Size: 1 egg (with cheese and cream)
- Calories: 115
- Sugar: 0.4g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 3.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 8g
- Cholesterol: 185mg
