Breakfast is Beautiful Week – Day 1 – Herbed Eggs en Cocotte

I could have just called this recipe “baked eggs” but I thought that this fabulous breakfast entrée was just too pretty and way too fun for such a plain Jane name.

And since The Café Sucré Farine is a French name (French for tea, coffee, sugar, flour), I decided to call these yummy eggs the moniker they would go by in a Parisian café. You can pretend you’re sitting in a little bistro, gazing out at the Seine, but don’t let my title for this lovely egg dish fool you for a minute – there’s nothing difficult, time consuming or fancy about putting it together.

It takes less than five minutes of hands-on time; preheat the oven, spray some small oven-safe dishes with cooking spray, crack an egg, add crumbled bacon*, fresh herbs, salt, pepper and a  drizzle of half and half. Bake for about twenty minutes in a bain marie ( just another French word for a pan of water). That’s it – the results, perfectly delicious eggs every time! Add a slice of whole grain toast or some crunchy Granola Rounds (tomorrow’s recipe) and you have a delicious breakfast, loaded with protein and great nutrients to fuel the new day.


If you’re getting tired of the everyday boring breakfast-fare and yet you’re trying to eat healthy and lean, this is the perfect recipe to liven up those morning meals! And it’s another one of the Café’s Little Black Dress Recipes – dress it up, down, any which way!

How does this work? Maybe you’re in the mood for just a good old-fashioned egg – skip the herbs and bacon. Have a little leftover ham or steak? Perfect, substitute either for the bacon or make it a Meat-Lover’s Eggs en Cocotte and add all three! Are you vegetarian? Skip the bacon and add diced bell pepper, onions, asparagus tips, spinach, arugula, artichokes – any of your favorite veggies. Perhaps you’re crazy for cheese – throw in a tablespoon of your favorite variety. I used basil and rosemary but fresh thyme, oregano, parsley or chives would be equally delicious. If you don’t have fresh, a sprinkle of dry herbs will work just fine.

Do you see what I mean? Herbed Eggs en Cocotte has infinite variations! Have fun with it! Serve it for family, serve it for friends, serve it for everyday breakfasts, weekend brunches, even for lunch or a casual dinner, paired with a simple salad and some crusty bread – it’s fabulous! I have a feeling you’re going to love this recipe as much as we do! Bon Appetit!

P.S. See those fun  round granola bars in the pictures above and below?  Check back tomorrow for the recipe!


Herbed Eggs en Cocotte

  • cooking spray or butter
  • 4 large eggs
  • freshly ground black pepper
  • kosher salt
  • 4 teaspoons half and half
  • 1/4 cup cooked crumbled bacon, ham, Italian sausage, pancetta, etc
  • 1 teaspoon finely chopped fresh rosemary
  • 1 teaspoon finely chopped fresh basil (feel free to substitute other herbs)
  • Author:


1. Coat each of 4 (6-ounce) ramekins or custard cups with cooking spray or butter.

2. Break 1 egg into each prepared ramekin. Sprinkle eggs evenly with pepper and salt. Drizzle 1 teaspoon half and half over each egg.

3. Spoon 1 tablespoon bacon on one side of each yolk and 1/2 teaspoon of fresh herbs on the other side. Place ramekins in a baking pan and add hot water to pan to a depth 3/4 of the height of the ramekins.

4. Bake at 350° for 18-22 minutes or until eggs are set and the consistency of your liking – if you like your yolks a little firmer, leave them bake for the full time. Also every oven is a bit different so check the eggs after 18 minutes.


Adapted from Cooking Light


19 thoughts on “Breakfast is Beautiful Week – Day 1 – Herbed Eggs en Cocotte”

  • I’m a Johnny-Come-Lately to your web site, but have already marked you as a “go-to” place! I love your posts, and have the sense that your taste and balance will be consistent through your recipes. You feed the eyes as well as the palate. I had a brunch today and fixed these eggs. OH MY GOSH!! Used pancetta instead of the bacon. I served them with the Twirly Swirly Brioche Rolls also from your site, fruit salad and Chicken Apple sausages, Caprese Salad and Bloody Marys.They eggs and the rolls were fabulous! Thank you so much!

    • You are so sweet, thanks for your encouragement! I love that your breakfast was so successful, it sounds awesome, wish I was one of your guests! 🙂

  • Thanks Ginny! Hope you enjoy these eggs. As far as the bacon goes – once it’s open, I keep it in the refrigerator for several weeks or because it’s such a large package, you could freeze it in ziplock bags and just take out a small portion at a time – it would last for months this way.

  • I had forgotten about that bacon but I need to buy some again.

    The eggs look simple enough and quite delicious. But what I really want to remember is the last line of your post. I’m going to borrow it as a response to my readers who complain about my use of the microwave, plastic bags, sweetener, and nonfat milk. 🙂

    Have a great week, Chris.

  • I love eggs prepared this way and often enjoy this dish for lunch or dinner. I have tried Costco’s bacon bits and like them. In fact they are on today’s shopping list.

  • These eggs are BEAUTIFUL!!! And what variety we can make, too. I have never baked an egg, would you believe it, and I’m 62!!! But now is a good time to start, I love eggs and have cooked them probably every other way! Thanks for the bacon tip!!! I am a Costco member, and will look for it! How long can you keep it once it is opened, does it say on the package? I do love Costco!

  • It’s gorgeous! I love eggs en cocotte because they are so easy; and now that the girls are laying again, I have more eggs than I can deal with.

    Thanks for the tip on the Costco bacon too. I’ll have to give it a gander.

  • Chris, that looks so delicious! I wish I could say that I am not familiar with the Bag O’Bacon, but since my son truly believes that bacon is a food group all on its own, literally putting it on/in EVERYTHING, and the bacon I buy for home is $6/pkg, this is my go-to bacon for him. Such a lifesaver!! Looking forward to the granola recipe – they’re so cute!

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