Elegant yet easy, Shirred Eggs—known in French as œufs en cocotte—are a timeless breakfast classic that feels both comforting and refined. Each little ramekin holds a softly baked egg nestled in cream and butter, ready to reveal savory surprises underneath. Think sautéed mushrooms, wilted greens, smoked salmon, or a sprinkle of fresh herbs. Perfect for brunch or a romantic breakfast in bed, this dish is a celebration of simplicity done right—especially when paired with warm toast for dipping and a glass of sparkling wine.
INGREDIENTS:
4 large eggs
4 tablespoons of butter
4 tablespoons cream at room temperature
1 tablespoon minced fresh herbs
Salt and pepper to taste
Optional: 2–3 tablespoons per ramekin of sautéed mushrooms, greens, diced ham, bacon, smoked salmon, or grated cheese
Equipment needed:
- 4 four-ounce ramekins
- 1 baking dish (large enough to hold the ramekins without crowding)
- Hot water for the water bath
METHOD:
Preheat oven to 350°F.
Lightly butter each ramekin and place them in the baking dish. Add 1 tablespoon of cream to each.
Divide any desired add-ins—vegetables, meats, or cheese—among the ramekins.
Crack one egg into each ramekin, being careful not to break the yolk. Season with salt and pepper, then sprinkle with herbs.
Cut the remaining butter into small pieces and scatter them evenly over the eggs.
Carefully pour very hot water into the baking dish to come halfway up the sides of the ramekins. Bake for 10–15 minutes, until the whites are set but the yolks remain soft.
Remove ramekins carefully from the hot water and wipe dry. Serve immediately with toast for dipping.
CHEF’S NOTES:
For a heartier portion, use 6-ounce ramekins and two eggs per serving. Increase cream and butter slightly and bake a few minutes longer.
SERVING SUGGESTIONS:
- Serve with crisp buttered toast, croissants, or brioche for dipping.
- Pair with a simple fruit salad or lightly dressed greens.
- For a brunch centerpiece, serve alongside smoked salmon, avocado, or roasted tomatoes.
- Finish with a few drops of truffle oil or sprinkle with Parmesan before baking for an indulgent touch.
YIELD: 4 servings
SOURCE: Chef Andrew E Cohen
