Baked Eggs with Fresh Chives

Oeufs Cocotte


Preparation info

  • Difficulty


Appears in

My Paris Market Cookbook

My Paris Market Cookbook

By Emily Dilling

Published 2015

  • About

This recipe makes a simple entrée for lunch or dinner as well as a delightful egg addition to brunch. Chopped chives add a dash of color to this almost effortless French classic, which is easy to serve in individual ramekins. This has become a breakfast staple in my home, where I use fresh eggs from the Marché Biologique des Batignolles to whip up a breakfast dish that is sure to please and start the day off right.


For each 3-inch (7½ cm) ramekin

  • Butter to coat the inside of the ramekin
  • 1 tablespoon crème fraîche
  • 1 large egg
  • Generous pinch of grated Gruyère
  • Salt and pepper to taste
  • Chopped fresh chives to garnish



Preheat oven to 375°F (190°C). Butter the inside of each ramekin. Add crème fraîche, then crack one egg into each ramekin, without breaking the yolk. Top with grated Gruyère and a dash of salt and pepper. Place on middle rack in oven (if making several, place on a baking sheet). Bake for 6–8 minutes, until cheese is melted and eggs are set but not cooked through. The yolk should look glassy and remain still when ramekin is lightly shaken. Sprinkle with chopped chives and serve in ramekin with toasted baguette.