Can I make cocotte without ramekins?

Yes! Use a baking dish with higher sides—just treat each egg as a “portion” and keep an eye on the cook time.

Can I prep these ahead?

You can assemble the layers (salmon, crème fraîche, dill) ahead, but crack in the eggs and bake just before serving.

How do I keep the yolks runny?

Watch your timer and bake until the whites are just set. Serve right away, as eggs will continue cooking from the residual heat.

Can I make these dairy-free?

Use olive oil to grease and coconut cream or dairy-free yogurt instead of crème fraîche and cream. Results will be slightly different but still tasty.

Cocotte Recipe

Name: Eggs en Cocotte
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Française
Ingredients: 1 Tbsp unsalted butter (for greasing); 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; 2 Tbsp chives, thinly sliced; Boiling water (for bain-marie); Toasted baguette or brioche sticks (optional, for serving)

Description

Eggs en Cocotte—aka baked eggs in their own tiny cocotte (ramekin)—is a classic French breakfast that’s easy, elegant, and customizable. Layers of smoked salmon, crème fraîche, fresh dill, and perfectly jammy eggs make this dish feel brunch-worthy in just 20 minutes.

Ingredients

Scale

1 Tbsp unsalted butter (for greasing)
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
2 Tbsp chives, thinly sliced
Boiling water (for bain-marie)
Toasted baguette or brioche sticks (optional, for serving)

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Instructions

Preheat oven to 375°F (190°C). Grease 4 ramekins with butter, place in a large baking dish.
Layer salmon, crème fraîche, and dill in each cocotte. Crack 1 egg into each ramekin.
Top with cream, salt, and pepper.
Pour boiling water into the baking dish until halfway up the ramekins.
Bake 15–20 minutes, until whites are set and yolks are runny (15–17 minutes for soft centers).
Serve hot with toasted bread and sprinkle with chives.

Notes

Swap crème fraîche with Boursin cheese for even more flavor. Bacon, spinach, feta, or goat cheese make amazing substitutions or additions. Serve with a crisp salad for a full brunch moment. For extra yolky goodness, try two yolks per cocotte—just watch the time!

Prep Time: 5 minutes
Cook Time: 15 minutes
Category: Brunch
Method: Bain-Marie
Cuisine: Française

Nutrition

Serving Size: 1 cocotte
Calories: 220
Sugar: 1g
Sodium: 480mg
Fat: 18g
Saturated Fat: 8g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 2g
Fiber: 0g
Protein: 12g
Cholesterol: 195mg