Baked French Eggs (Oeufs en Cocotte) with Brunch Salt

by Tim McElrea

Baked French Eggs (Oeufs en Cocotte) with Brunch Salt

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There are breakfasts… and then there are little ceramic vaults of glory.

Baked French eggs, also known as oeufs en cocotte, are what happen when eggs put on a silk robe and decide to relax in warm cream. The whites set gently. The yolk stays molten. You dip toasted bread into it and the world briefly makes sense.

What Are Baked French Eggs?

Oeufs en cocotte simply means “eggs in a little pot.” Traditionally baked in a water bath so they cook evenly and gently, they’re creamy without scrambling, luxurious without being complicated.

Think:

  • Silky whites

  • Jammy yolks

  • A spoonful of cream

  • A sprinkle of herbs

  • Perfectly seasoned salt

This is brunch energy without the brunch chaos.

Ingredients (Serves 2)

  • 4 large eggs

  • 2–4 tablespoons heavy cream

  • 1 tablespoon butter (for ramekins)

  • Brunch Salt (don’t skip this)

  • Fresh herbs (chives, parsley, thyme) optional

  • Toasted sourdough or baguette for dipping

How to Make Baked French Eggs

1. Preheat & Prep

Preheat oven to 375°F.
Butter two small ramekins generously. Eggs stick when they feel neglected.

2. Add Cream

Add 1–2 tablespoons heavy cream into the bottom of each ramekin.

3. Crack the Eggs

Crack two eggs into each ramekin. Keep the yolks intact. This is a soft landing, not a demolition.

4. Season Properly

Sprinkle Brunch Salt over the top. Not timidly. Eggs need salt to wake up.
Add fresh herbs if using.

5. Water Bath Magic

Place ramekins in a baking dish. Pour hot water around them until it reaches halfway up the sides.

This keeps the eggs from cooking too aggressively. We want tender, not rubber.

6. Bake

Bake 12–15 minutes.

Whites should be just set. Yolks should jiggle like they know something you don’t.

Why Brunch Salt Works So Well Here

Eggs are simple. That’s the trap.

They need salt that adds:

  • Brightness

  • A little herbaceous lift

  • Depth without overpowering

Brunch Salt was built for this exact moment. It blooms in warm cream. It hits the yolk and unlocks flavor. It turns “nice eggs” into “what did you DO to these?”

👉 Grab it here:
https://summasalts.com/products/brunch-salt

Optional Upgrades

If you want to lean in:

  • Add smoked salmon before baking

  • Drop in a spoonful of goat cheese

  • Tuck in sautéed spinach or mushrooms

  • Finish with microgreens (you already know the move)

But honestly? Cream, eggs, and Brunch Salt might be the cleanest play.

Pro Tips for Perfect Eggs

  • Check at 12 minutes. They set fast at the end.

  • If yolks overcook, reduce bake time by 1–2 minutes next round.

  • Let them rest 2 minutes before serving. The carryover heat finishes them gently.

Final Thought

There’s something almost unfair about how easy this is compared to how impressive it feels.

Four ingredients. Fifteen minutes. A sprinkle of the right salt.

That’s brunch. ✨

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