Baked French Eggs Recipe

This delightful dish features generously cracked eggs bathed in rich heavy cream alongside a hint of salt and pepper. Baked to create tender whites with subtly runny yolks, French Eggs and Oven Baked Eggs Muffin Tins elevate your breakfast to an indulgent sensation bursting with satisfying flavor and comforting elegance.

I love making Baked French Eggs because they’re super easy and taste amazing. In my version, I use 8 large eggs mixed with 1 cup of heavy cream, a pinch of salt and plenty of freshly ground black pepper.

I grease my ramekins with a tablespoon of butter so nothing sticks and add a bit of chopped chives or parsley at the end to bring a little crunch and color. This dish reminds me a bit of a French Bread Egg Bake, but with a twist that gives it that classic Oeufs Cocotte flavor.

Since the eggs give you a great dose of protein and the cream adds some richness, it’s not only delicious but also packs a decent nutritional punch. Every bite feels indulgent yet simple enough to whip up on a busy morning.

I often make it in muffin tins if I want a fun presentation and a bite sized breakfast option that feels like a treat.

Why I Like this Recipe

I like this recipe because it’s super easy to make, and I love that its simple yet really tasty. I just crack the eggs and pour the creamy mixture over them, and that little trick with the herbs makes it feel special even if it’s really basic.

Another thing is that I enjoy the texture. The egg whites come out set while the yolks still stay runny and creamy. It’s a perfect mix of firm and soft that reminds me of a really satisfying breakfast.

I also appreciate how versatile it is. Sometimes I switch up the herbs or add a little extra seasoning to give it a personal twist. It always ends up tasting like exactly what I was craving.

Lastly, I like how it pairs with just about anything. Dropping it on some toasted bread makes it even more fun to eat and turns a simple dish into a real treat.

Ingredients

This baked French eggs recipe is super tasty and packs some nutritional goodness.

Every ingredient plays its role and adds its unique touch to the dish.

Check out these key ingredients details:

• Eggs: Provide high quality protein and essential nutrients while keeping you full.
• Heavy cream: Adds a smooth, rich texture and a subtly sweet flavor.
• Salt: Enhances flavors without overpowering other ingredients when used right.
• Black pepper: Offers a mild heat that boosts the overall taste.
• Butter: Used for greasing so nothing sticks and to enrich the dish.
• Herbs: Fresh chives or parsley give a light, zesty finish to the dish.

Ingredient Quantities

• 8 large eggs
• 1 cup heavy cream
• 1/4 teaspoon salt (or more to taste)
• Freshly ground black pepper to taste
• 1 tablespoon butter (for greasing the ramekins)
• Optional: 2 teaspoons chopped chives or parsley

How to Make this

1. Preheat your oven to 375°F and grease your ramekins with the butter.

2. Crack one egg into each ramekin carefully.

3. In a small bowl, mix the heavy cream with 1/4 teaspoon salt and freshly ground black pepper. If you’re using chopped chives or parsley, stir them in now.

4. Pour the cream mixture gently over the eggs in each ramekin.

5. Place the ramekins into a larger baking dish. For even cooking, add hot water to the dish until it comes about halfway up the sides of the ramekins.

6. Put the whole dish into the preheated oven.

7. Bake for around 12 to 15 minutes, or until the egg whites are just set and the yolks are still a bit runny.

8. Remove the ramekins from the water bath carefully and let them cool for a couple of minutes.

9. Serve warm, and enjoy your Baked French Eggs with a side of toasted bread if you like.

Equipment Needed

1. Oven – Needed to preheat to 375°F for baking your eggs.
2. Ramekins – Eight small, oven-safe dishes to hold each egg.
3. Butter applicator – Use a pastry brush or butter knife to grease the ramekins.
4. Small mixing bowl – For mixing the heavy cream with salt, pepper, and any herbs.
5. Measuring spoons – To measure out 1/4 teaspoon of salt and 1 tablespoon of butter.
6. Larger baking dish – To serve as a water bath by holding water around the ramekins.
7. Spoon or small whisk – To stir and blend the cream mixture evenly.
8. Heat-proof gloves – For safely removing the hot baking dish from the oven.

FAQ

Baked French Eggs Recipe Substitutions and Variations

• For the heavy cream, you can use half and half with a little extra butter melted in to get that rich taste.
• If you don’t have butter for greasing the ramekins, non-hydrogenated margarine or even a bit of olive oil works pretty good.
• You can swap the measured salt for sea salt or kosher salt if that’s what you have on hand; just adjust to taste.
• Instead of fresh chopped chives or parsley, try using a pinch of dried herbs or sliced spring onions for a similar fresh flavor.

Pro Tips

1. Let your eggs and heavy cream come to room temperature before you start. This helps the mixture cook more evenly and can make a big difference in the final texture.
2. When you’re pouring the cream over the eggs, do it slowly and carefully so you don’t disturb the yolks too much. A little extra patience here can really pay off!
3. Keep a close eye on the oven timer. Every oven is a bit different so checking a minute or two early can help you avoid overcooking those perfect runny yolks.
4. If you’re using fresh herbs, chop them right before adding to keep their flavor and color vibrant. This small step can make your dish look and taste a lot more impressive.