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Eggs en Cocotte


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  • 2 1/2 tablespoons butter
  • 2 1/2 tablespoons freshly chopped thyme leaves
  • 12 eggs, preferably organic
  • Gray salt or course sea salt and freshly ground black pepper


Servings 6
Preparation time 10mins
Cooking time 25mins
Adapted from


Step 1

Preheat the oven to 375 degrees F.

Rub the inside of 6 ramekins with the butter and then season with the thyme, distributing both equally amongst the ramekins. Add 2 eggs to each, season with salt and pepper.

Place the ramekins in a baking dish, and pour water into the baking dish until it is halfway up the sides of the ramekins. Carefully place the baking dish in the pre-heated oven.

Bake eggs for 15 minutes, or until set and golden on top. Eat and enjoy!


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