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Baked Eggs in Cream (or Eggs en Cocotte or shirred eggs) is a simple yet elegant dish that elevates breakfast or brunch to a whole new level. This dish features eggs baked in a rich and velvety cream, creating a luxurious and indulgent texture. The cream adds a subtle sweetness and decadence to the eggs, making each bite creamy and flavorful. The dish is typically seasoned with salt, pepper, and perhaps a sprinkle of fresh herbs, enhancing the delicate flavors of the eggs and cream.

Baked Eggs in Cream can be easily customized with additional ingredients such as cheese, vegetables, or bacon, offering endless possibilities to suit individual preferences. Whether served in individual ramekins or a larger baking dish, this dish is sure to impress with its simplicity and deliciousness.

I served mine with some sliced baguette for dipping into the creamy custardy goodness and a side of fresh fruit for a rounded out breakfast treat. If you plan to try and make this ahead, you’ll want to under cook them slightly only so that when you heat them back up that they don’t become over done. I also don’t recommend the microwave for reheating. The better option would be to heat back up in the oven just until warmed.

Baked Eggs in Cream

Yield: 2

Author: The Skinny Fork (Amanda Plott)

Prep time: 5 MinCook time: 15 MinTotal time: 20 Min

This dish features eggs baked in a rich and velvety cream, creating a luxurious and indulgent texture. The cream adds a subtle sweetness and decadence to the eggs, making each bite creamy and flavorful.

Ingredients

4 Whole Large Eggs
4 Tbsp. Heavy Cream
4 Tbsp. Boursin Garlic & Herb Cheese
Salt & Pepper
Chopped Chives

Instructions

Preheat the oven to 375 degrees F. and while the oven is getting hot, bring a small pot of water to a boil. Set a small baking dish out and lightly coat the inside of two ramekins with non-stick spray.
Crack two eggs into each ramekin and add in 2 Tbsp. Heavy Cream, 2 Tbsp. Crumbled Boursin cheese, and salt & pepper.
Once the water is boiling, pour it into the baking dish and set the ramekins into the hot water bath.
Transfer the dish to the oven to bake for 15-25 minutes or until the eggs are done to your liking.
Note: The cream will remain liquid, but the eggs will cook in it so it can be a little tricky to tell when the eggs are done to what you might enjoy. At 20 minutes mine were kind of a 'soft boiled' runny yolk.
Once done, remove from the oven and top with chopped chives to enjoy right away!

Recommended Products

Amazon Fresh, Heavy Whipping Cream

Boursin Garlic & Fine Herbs Cheese

Ramekins 8 oz Oven Safe

Nutrition Facts

Calories

350.3

Fat (grams)

31.43 g

Sat. Fat (grams)

17.8 g

Carbs (grams)

2.52 g

Fiber (grams)

0.01 g

Net carbs

2.51 g

Sugar (grams)

2.23 g

Protein (grams)

13.99 g

Sodium (milligrams)

413.44 mg

Cholesterol (grams)

391.83 mg

Nutritional Claims: Low Carb • Sugar Conscious • Kidney Friendly • Keto Friendly • Vegetarian • Pescatarian • Mediterranean • Gluten Free • Wheat Free • Peanut Free • Tree Nut Free • Soy Free • Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free •Alcohol Free • No Oil Added • No Sugar Added • Sulphite Free • Kosher