Oeufs Cocotte (Easy Baked Eggs)

baked eggs and feta on a plate with toast.

5 from 1 vote

Baked eggs, oeufs cocotte in Frenhc, are one of my go-to quick and easy brunch recipes. They are unbelievably simple and super versatile.

Prep Time10

Cook Time20

Total Time30

Course: Breakfast & Brunch

Cuisine: Global

Servings: servings

Ingredients

15 g unsalted butter softened
1 tsp olive oil
200 g fully prepared baby spinach
4 large eggs
4 tbsp double cream
20 g feta
Salt and freshly ground black pepper
1 tbsp freshly chopped dill

To serve:

2 tbsp finely chopped chives
Hot buttered toast

Instructions

Preheat the oven to 180°C/160°C Fan/350°F. Grease two ramekins liberally with the softened butter (I like to use the ones with the lids - mine were about 10cm wide. Set aside.
Drizzle the oil into a large non-stick frying pan and add the spinach. Cook over a low-medium heat, stirring occasionally, until wilted (it will look like a lot at first, but will reduce dramatically in size after cooking). This takes around 5 minutes.
Once wilted, tip into a sieve and use a wooden spoon to push out as much liquid as possible (this stops your baked eggs and feta becoming watery). Alternatively, tip into a clean tea towel, wrap up, twist and squeeze out as much water as possible over a sink. Once you have removed as much liquid as you can, transfer onto a chopping board and roughly chop.
Crack 2 eggs into each ramekin. Divide the chopped spinach equally between the two, then crumble over the feta. Add 2 tbsp double cream to each ramekin, then season with salt and freshly ground black pepper (bear in mind that feta is quite salty). Sprinkle with dill.
Pop the ramekins into a roasting tin or baking dish. Pour in just enough boiling water to come halfway up the sides of the ramekins. If your ramekins have lids, pop them on. If not, cover the roasting tin/baking dish with foil. Pop in the oven and bake for about 15-20 minutes - or until the yolks are set to your liking (I like mine with a slightly runny yolk - so lightly set but with some wobble).
Remove from the oven and carefully lift out the ramekins - they will be hot! Place one on each plate. Serve straight away sprinkled with chives alongside slices of hot buttered toast.

Notes

Scroll up for a step by step guide on how to make these baked eggs.

To store: once baked, these baked eggs and feta are best served straight away.

To reheat: this is one of those dishes that is best served straight away so the eggs don’t turn rubbery.

Cheese: swap the feta for all sorts of cheeses. Nutty Gruyère and Comté are delicious. Try Brie or Taleggio (they melt well) or Parmesan.

Herbs: swap the dill for thyme, lemon thyme or oregano if you prefer. The chives can be subbed for spring onions.

Other additions: fry mushrooms with the spinach and add in. You could scatter in sliced sundried tomatoes, chopped cherry tomatoes, crushed or roasted garlic, sliced pitted olives or a dollop of fresh pesto.

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