These eggs en cocotte with smoked salmon yield dreamy, Paris-café vibes in just 20 minutes. Picture silky, just-set whites cradling jammy yolks, all nestled against ribbons of smoky salmon and a spoonful of tangy crème fraîche. Add a sprig of fresh dill and a splash of cream and—boom—you’ve got the most luxuriously simple brunch bite this side of the Atlantic.
Serve baked eggs with smoked salmon with crisp baguette shards for dunking (and possibly a crispy potato galette on the side?) and you’ll understand why my family requests these custardy oeufs cocotte every chance they get.
What Are Eggs En Cocotte?
Think of them as the French cousin to shirred eggs: each portion is baked in its own little ramekin (the “cocotte”) so the steam-filled water bath gently cooks the eggs until velvety. The method is fool-proof, endlessly riff-able, and frankly—downright elegant. Pair a ramekin with a tart, crisp Frisée salad for a full bistro-style brunch at home.
Chef’s Tips For Best Results
- Use super-fresh eggs—the whites set quicker and the yolks stay gorgeously orange.
- Boil the kettle first so you’re not waiting on water while the oven preheats.
- Serve immediately. Residual heat keeps cooking the yolks; timing is everything for that dreamy, runny center.
- For fool-proof results, I recommend one egg per ramekin—it’s the easiest way to catch that dreamy, just-set yolk. Craving extra richness? Slip in a second yolk and simply keep a close watch; they’ll need an extra minute or two to reach that same perfect jiggle.
Flavor Variations To Try Next
My favorite variation from recipe testing so far is to replace creme fraiche with Boursin cheese. I tend to always keep a container on hand and oh my god, it is so creamy and delicious. Give it a try!
- Spinach & feta – sautéed baby spinach + crumbly feta.
- Bacon & Gruyère – smoky lardons + nutty cheese.
- Sun-dried tomato & goat cheese – Provençal sunshine in a ramekin.
- Prosciutto & blistered cherry tomatoes – sweetness, saltiness, perfection.
(Like spice? Finish with a drizzle of your go-to hot sauce.)
Why The Bain-Marie (Water Bath) Matters
A water bath cushions the eggs with gentle, even heat—think of it as spa day for your cocottes. Set the ramekins in a deep pan, then pour in boiled water until it reaches halfway up the sides. The steamy, humid environment keeps the whites silky and the yolks lusciously soft while preventing any rubbery edges. It’s the same fool-proof technique pastry chefs rely on for ultra-smooth custards, terrines, and silky pots de crème.
The same method is used for cooking custards, terrines, and chocolate.
Bottom line: don’t skip the bain-marie. It’s the secret to perfect, restaurant-quality baked eggs every time.
Smoked Salmon
Smoked salmon can be substituted with leftover baked salmon (from really any recipe!). If you have leftovers, make these cream cheese and smoked salmon tea sandwiches!
And for those asking, these are the little Staub ramekins used for this recipe.
Truly, shirred eggs (another common name for ramekin baked eggs) are one of the most elegant, restaurant-worthy egg dishes you could hope for! Make it once, and we’re certain it’ll become a regular in your breakfast rotation.
If you make these French baked eggs, please let us know by leaving a review and ⭐️⭐️⭐️⭐️⭐️ rating below! I just know you’re going to love these!
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Eggs en Cocotte (Baked Eggs with Smoked Salmon)
Video
Equipment
Ingredients
- 1 Tbsp unsalted butter
- 4 oz smoked salmon thinly sliced
- ¼ cup crème fraîche or sour cream
- 1-2 Tbsp fresh dill finely chopped
- 4 large eggs
- 2-4 Tbsp heavy cream
- 1 tsp Kosher salt
- ¼ tsp freshly ground black pepper
- Boiling water
- Optional: toasted baguette or brioche sticks for serving
- 2 Tbsp chives thinly sliced
Instructions
- Preheat an oven to 375F. Grease the inside of 4 ramekins with 1 Tbsp butter, then place them inside a square baking dish.
- Assemble. Place about 1 oz of smoked salmon in the bottom of each ramekin, then top with 1 Tbsp creme fraiche (or sour cream), and a scant 1 tsp fresh chopped dill. Place 1 cracked egg into each ramekin, then drizzle a little heavy cream around each egg, about 1 Tbsp per portion. Season lightly with Kosher salt and freshly ground black pepper.
- Bake the eggs. Pour boiling water into the baking dish surrounding the ramekins so that it comes up about ¾ way. Bake for 15-20 minutes, or until the eggs are cooked to your personal liking. For us, that’s when the whites are set, but the egg yolks are still runny, which is around 15-17 minutes. Carefully remove the baking dish, then use a thin spatula or tongs to remove each ramekin. Dry off the exterior of each ramekin as needed. Add more black pepper if you like. Serve the oeufs en cocotte with toasted baguette or brioche sticks and chopped chives.
Notes
- To prevent broken eggs, we recommend cracking each egg into a small bowl first, then transferring into prepared ramekins.
- Serve immediately! If left to sit for long after cooking, the egg will continue to cook and harden.
- To make brioche sticks: cut slices of brioche bread into sticks about 1” thick, then either toast in a toaster oven or in a skillet with a little melted butter until crispy.
- Other flavor combinations to try:
- Spinach, feta, and caramelized onions
- Bacon and Cheddar
- Sun dried tomatoes, goat cheese, and fresh basil
- Grated Parmesan cheese and lots of freshly ground black pepper
- Prosciutto, fresh tomatoes, and cubed mozzarella
Nutrition
Photography by: Cambrea of Cambrea Bakes
What a special breakfast this was! Enjoyed by all – great flavours yet perfectly simple to make
(Review provided by an employee of wellseasonedstudio.com.)
Absolutely love this one too! xo, Ari
Can this be made in a baking dish without ramekins?
I haven’t tested it that way, but yes, I’d imagine you could do this in a large square or rectangular baking dish with many eggs. Report back if you give it a try! xo, Ari
If you’ve ever seen the Thanksgiving Friends episode where Rachel makes the trifle dessert (season 6, episode 9 – for anyone who’s counting), there is no better response to this dish/recipe that I can think of than Joey’s response to Rachel’s trifle. To paraphrase Joey…. What’s not to like!? Smoked salmon? Good! Eggs? Good! Dill? GOOD!
Definitely recommend this one. It’s a big dill!
AGREE! It all just works! Can you tell I’m smoked salmon obsessed?! Thanks, Long! xo, Ari
This looks so good! What a great combination of flavors!
Thank you, Suzanne! Let me know what you think if you try! xo, Ari
Hi! I made this but with tuna instead of salmon and no chives. Not a fan of onion:(
Also with a croissant not a baguette! Thanks for sharing!
Glad you personalized them to your own taste! Fun to see the before shot — hope you enjoyed! Best, Ari
They were so good! Ate every bite. I only had tuna on hand; and if it was that good- can’t wait to try with salmon!🥰
Fantastic!! Thrilled to hear this. Thanks, Amelia! Best, Ari