Indulgent Oeufs Cocotte (Baked Eggs)

These Oeufs Cocotte (Baked Eggs) are a decadent delight! With a luscious Boursin cream sauce layered over a bed of buttery sautéed mushrooms and leeks, this dish is all about flavor and elegance!

Oeufs Cocotte topped with mushrooms and chives in a ramekin beside toasted bread.

After my training as a pastry chef, I eagerly bought my first set of charming white porcelain ramekins. Although perfect for delightful desserts like Crème Brûlée, these little dishes are equally amazing for baking eggs. The technique may seem straightforward, but some tips ensure your Oeufs Cocotte turns out perfectly the first time. You can count on my numerous egg experiments to guide you through!

Why Make This Recipe

Rich and Flavorful: The addition of Boursin cheese mixed with heavy cream creates a rich, flavorful experience.
Elegance at Brunch: This dish stands out at any fancy brunch, both savory and satisfying to the eyes and palate.
Meatless Satisfaction: The combination of mushrooms and leeks makes this a hearty meatless dish, perfect for any meal.
Versatile Technique: Once you master the method, feel free to substitute various fillings based on your preferences!

🥗 Ingredients

Mushrooms: White button mushrooms are great, but shiitake also adds a lovely touch.
Leek: Shallots or red onion can be substituted if you prefer.
Eggs: Fresh farm eggs bring the best flavor and texture.
Boursin Cheese: This garlic and herb cheese provides a quick burst of flavor! You can swap in soft goat cheese if desired.
Heavy Cream: It’s vital for that rich, luxurious texture as the eggs bake.
Gruyère Cheese: This classic French cheese lends an authentic touch, but you can use other hard cheeses as well.

🥣 Step-by-Step Instructions

Start by preheating your oven to 350°F (180°C), and grease four 4-ounce ramekins with butter.

Prep Your Ingredients

Begin by wiping 6 ounces of white button mushrooms with a damp paper towel to clean them. Trim the stems and slice them thinly. For the leek, trim the root end, remove the dark green leaves, and carefully wash the white and light green parts. Cut it in half lengthwise and slice into thin half moons.

Sauté the Vegetables

In a large nonstick skillet, melt 1 tablespoon of butter or olive oil over medium-high heat. Add the sliced leeks and mushrooms, stirring occasionally until the mushrooms release their liquid and start to brown, which should take about 8-10 minutes. Season with salt and pepper to taste.

Prepare for Baking

While the vegetables are cooking, put the kettle on to boil water. Once sautéed, spoon a tablespoon or two of the mushroom and leek mixture into the bottom of each ramekin, setting aside some to garnish the eggs later.

Create the Cream Mixture

In a liquid measuring cup, combine 5 tablespoons of Boursin cheese with ½ cup of heavy cream. Microwave briefly for about 15 seconds until the cheese softens enough to whisk smoothly. Whisk until blended, then add ½ teaspoon of kosher salt and ground black pepper to taste. Pour about 2 tablespoons of this mixture into each ramekin.

Assemble Your Dish

Top each ramekin with ½ tablespoon of shredded Gruyère cheese. Crack one egg into each ramekin and sprinkle with another ½ tablespoon of Gruyère cheese, a teaspoon of chopped chives, and a dash of ground black pepper.

Prepare for Water Bath

Cover each ramekin with foil or lids. Arrange them in a baking dish and pour boiling water halfway up the sides of the ramekins.

Bake Your Oeufs Cocotte

Place the baking dish in the oven and bake for 12 minutes. Afterwards, remove the foil and bake for an additional 5-7 minutes. Allow them to sit for 2 minutes before serving.

Four beautiful ramekins of baked Oeufs Cocotte, ready to serve.

Storage Tips

Oeufs Cocotte are best enjoyed fresh out of the oven. However, you can refrigerate any leftovers for up to 24 hours, tightly covered with aluminum foil. Reheat gently in the microwave, but note that the eggs may continue to cook during this process.

🧐 Recipe FAQs for Eggs en Cocotte

What does “oeufs cocotte” mean?: The term “cocotte” in French refers to a casserole dish. Thus, Oeufs Cocotte means baked eggs prepared in ramekins, typically cooked in a water bath for that soft, creamy texture.
Can I make this without a water bath?: While it’s possible to forego the water bath, the texture won’t replicate the creaminess achieved through it. The hot steam ensures even cooking, which is vital for achieving the creamy consistency.
Can you make oeufs cocotte in advance?: It’s not the best to prepare them completely in advance, but you can chop your vegetables and mix the cream ahead of time. Storing them in the refrigerator can save time!
What can I substitute for Boursin cheese?: If you’re not a fan of Boursin, feel free to use soft goat cheese or other creamy cheeses to get that delightful texture and flavor.
What can I serve alongside Oeufs Cocotte?: Pair your Oeufs Cocotte with crusty toasted bread for dipping. A refreshing side salad or sautéed greens can complete this elegant brunch plate beautifully.

👩‍🍳 Expert Tips

Consider running a test batch before diving into the full recipe. Use just heavy cream and Gruyère at the bottom of the ramekin, topping it with an egg, to gauge your oven’s cooking time accurately.

Always cover the ramekins with foil; otherwise, you might end up with clear, uncooked egg whites. If overcooked, the yolks will lose their velvety quality.

After nailing the recipe, feel free to add your personal twist. Sautéed spinach, roasted garlic, or even crumbled bacon can elevate this dish further. The opportunities for customization are endless!

And don’t forget to serve alongside buttery crusty bread; it makes the experience complete. Make it a meal to remember by adding sides such as Sautéed Asparagus and Mushrooms or a refreshing salad!