French Eggs Cocotte with Gruyere

My mom is French, so there’s always a lot of French cooking going on at home. Today, I’m sharing with you a very simple, and easy French “oeufs cocottes” dish that is cooked in the oven. ( In French, “oeufs cocottes” literally means “eggs in pots”).  It makes individual servings in small ramequins so you can make as many or as few as you want. There are no precise measurements, so feel free to experiment! For example, you can add different cheeses, or small cubes of ham or smoked salmon. Pair this with salad, bread, or charcuterie for a scrumptious brunch or a light meal.



Below are the directions for just one egg, so repeat the recipe for as many as you need!


1 egg

1 tablespoon of sour cream

1 tablespoon of gruyere cheese (add more or less depending on how much you like cheese)

A couple small slices of chives



A tiny slice of butter to butter the ramequin


Preheat oven to 355 degrees Fahrenheit.

Butter the ramequin to ensure that the egg doesn’t stick to the edges of the recipient.

Crack the egg in the ramequin. Drop in a spoonful of sour cream. Sprinkle the cheese on top. Then add chives, salt, and pepper. Again, as I mentioned before, you can add little pieces of meat or salmon to vary the recipe.

Then put the ramequin in the oven, and cook it for about 6-8 minutes. If you make more than one, you will probably have to cook the eggs for longer. Et Voila!

Bon Appetit!





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