French Baked Eggs

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These French baked eggs (oeufs en cocotte) combine earthy sautéed mushrooms and rich crème fraiche all baked to perfection for a cozy and elegant breakfast or brunch.

I meant to get this post up before Easter, but you know… life etc. However, these French baked eggs definitely should not be relegated to Easter brunch, or brunch in general for that matter. They may look a little fancy, but I promise they couldn’t possibly be easier to make.

You know we’re egg fans around here. Eggs are a go-to for lazy dinners from this easy tortilla quiche to this sweet potato or goat cheese frittata. When we want a make-ahead option, this leek and bacon quiche is our go-to.

But if you’re craving a runny yolk, this is your dish right here!

When you want something that feels a little extra elegant and special (without actually being extra), these French baked eggs (oeufs en cocotte en Français, or shirred eggs) are just the ticket. A layer of buttery mushrooms, a dollop of rich crème fraîche, and a gently baked egg on top – it’s simple, comforting, and just a tiny bit fancy in the best way.

Add some crusty bread on the side and maybe a light salad, and you’ve got a breakfast, brunch, or lunch that feels straight out of a French café without ever leaving your kitchen.

Why You’ll Love This Recipe

Perfect for lazy brunches or breakfast-for-dinner. French baked eggs come together in about 30 minutes, which is just enough time to make some coffee and slice up a loaf of bread!

It’s totally customizable. Don’t love mushrooms? Swap in spinach, sautéed leeks, or even some crispy prosciutto or ham. You can dress these eggs up or down depending on your mood (or what’s in your fridge).

The texture is chef’s kiss. Tender whites, runny yolk, a little creamy tangy sauce underneath… basically the dreamiest thing you can scoop onto toast!

Ingredient Notes

Olive Oil

A little for brushing the ramekins and sautéing the mushrooms. Nothing fancy needed – your regular olive oil is perfect. Or, you can use butter instead!

Shallot and Garlic

These two build a ton of flavor right from the start. Fresh garlic tastes best here. If you don’t have shallots, a little diced onion will work.

Mushrooms

Any mushroom will work here. I usually opt for baby bella (cremini) or white button mushrooms, but wild mushrooms or shitakes would be lovely too. Just chop them up nice and chunky so you still get some texture after they cook down.

Crème Fraîche

This gives you that creamy, slightly tangy base under the eggs. If you can’t find crème fraîche, you can also use heavy cream, full-fat sour cream, or even some softened cream cheese. Or you can easily make crème fraîche at home!

Eggs

The star of the show! Ideally use room temperature eggs so they bake up a little more evenly.

Chives

Just for a fresh pop of color and flavor on top.

Salt and Pepper

Season as you go! Especially the mushrooms – and don’t forget a little sprinkle on top of the eggs before baking.

Crusty Bread

Non-negotiable, if you ask me. You’re going to want something sturdy for dunking into all that creamy, runny goodness. Toasted and buttered for extra points!

Step By Step Instructions

1. Preheat your oven to 350°F. At the same time, get a kettle or large pot of water boiling for the hot water bath (bain marie).

1. Brush the insides of four 8-ounce (1 cup) ramekins with olive oil (or grease with butter). Arrange the ramekins in a 9×13-inch baking dish or large casserole dish.

1. Heat a large skillet over medium-low heat and add 1 tablespoon of olive oil. Toss in the shallots and garlic and cook, stirring often, until they’re soft and translucent – this should take about 3–4 minutes.

1. Add the chopped mushrooms along with a pinch of salt, and cook for another 5–7 minutes, until the mushrooms are browned and tender and the liquid has cooked out.

1. Spoon the mushroom mixture evenly into the ramekins. Spread 1 tablespoon of crème fraîche over the top of the mushrooms in each ramekin.

1. Carefully crack an egg into each one, right over the crème fraîche. Sprinkle each egg with a little salt and pepper.

1. Pour the boiling water into the baking dish, around the ramekins, until it comes about halfway up the sides of the ramekins. Carefully transfer the dish to the oven and bake for 10–20 minutes, depending on how set you like your eggs. For firm whites and a runny yolk, check around 10–12 minutes.

1. Carefully take the baking dish out of the oven, then lift the ramekins from the water bath. I like to use canning tongs for this if you have them, but a flat spatula will also work. Top with chopped chives and serve warm with lots of crusty bread for scooping.

Recipe Tips

• Use room temperature eggs if you can. They’ll bake a little more evenly and set up just right without overcooking!

• Don’t skip the hot water bath! It might seem like an extra step, but the gentle heat helps the eggs cook slowly and stay super tender without getting rubbery.

• Keep an eye on them! Oven times can vary, and baked eggs go from perfect to overcooked pretty quickly. Start checking around the 10-minute mark if you like a runny yolk.

• Mix it up! You can swap the mushrooms for any veggies like spinach, zucchini, cooked leeks, or even sautéed peppers if you want to change up the flavors.

• Give the mushrooms a good pinch of salt while they cook, and don’t forget a little salt and pepper over the eggs before baking – it makes a big difference!

Serving Suggestions

• Crusty bread is a must! A good slice of sourdough, baguette, or even an English muffin is perfect for scooping up all that creamy, yolky goodness.

• Add a light salad on the side. A simple green salad like this strawberry goat cheese salad keeps things fresh and balances the richness of the eggs.

• A sprinkle of extra fresh herbs (like parsley or dill), a little shaved Parmesan, or a few slices of smoked salmon can make these feel even more special if you’re feeling fancy.

• A simple potato side like these harissa potatoes or cheesy country potatoes.

Storage Instructions

These are definitely best enjoyed fresh! The texture is at its absolute best right after baking, but leftovers still make a great quick breakfast or light lunch.

If you happen to have any leftovers, you can cover the cooled ramekins and store them in the fridge for up to 2 days. To reheat, pop the ramekin into a 300°F oven until warmed through. You can microwave it too!

In both cases, the yolk may cook further and lose that perfect runny center.