Oeufs Cocotte (Baked Eggs) with Green Asparagus & Parmesan
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This recipe for Oeufs Cocotte aka Baked Eggs with green asparagus is the perfect choice for a light breakfast or a quick lunch. This version of French baked eggs is deliciously creamy, flavorful with the parmesan and prepared in just a few minutes. A simple and elegant egg dish that brings spring to your plate!
In This Article
What exactly are Oeufs Cocotte?
Oeufs cocotte are basically simply baked eggs and is a classic of French bistro cuisine. Oeufs simply means eggs in French and cocotte refers to the small, ovenproof dishes in which they are cooked in the oven.
Unlike poached eggs, which many find intimidating to master, oeufs cocotte are incredibly forgiving. They are baked in a bain-marie (a simple hot water bath) in the oven, making them almost foolproof. The goal is to achieve a firm, opaque egg white while keeping the yolk silky and runny.
And another thing: in France, eggs are traditionally served with mouillettes. These are simply toasted, long strips of bread that are dipped into the runny yolk.
More on oeufs cocotte in my previous article about Oeufs Cocotte with Mushrooms and Shallots.
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Oeufs cocotte with green asparagus & parmesan
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Equipment
- 4 ramekins
Ingredients
- 4 eggs
- 8 spears green asparagus
- ⅓ cup parmesan 40 g
- ⅔ cup crème fraîche or sour cream 150 g
- Fresh thyme (to taste)
- Salt & Pepper
- 1 tbsp olive oil
Instructions
- Preheat your oven to 350°F (180°C). At the same time, boil some water in a kettle for the water bath.
- Trim off the woody ends of the green asparagus. Cut off the tender tips (about 1.5 inches / 4 cm) and set them aside. Slice the remaining stalks into thin rounds.
- Add about 2 tbsp of crème fraîche (or sour cream) to each ramekin. Top with the sliced asparagus, half of the Parmesan, and the thyme leaves. Season generously with salt and pepper.
- Carefully crack an egg over each ramekin, making sure the yolk stays intact. Arrange the asparagus tips decoratively beside it, brush with a drop of olive oil, and sprinkle the remaining Parmesan on top.
- Place the ramekins in a deep baking dish. Carefully pour in hot water until the ramekins are about halfway submerged.
- Bake the eggs on the middle rack for 12–15 minutes. Remove them as soon as the whites are set but the yolks are still runny. Serve immediately.
Notes
Nutrition
3 Tips For Your Oeufs Cocotte with Asparagus
To ensure that your baked eggs have the right texture, I have summarized my most important tips for you here:
- Asparagus tips: Brush the tips with a little olive oil before baking – this way they roast slightly in the oven and remain firm to the bite.
- Room temperature: Take the eggs and crème fraîche out of the fridge about 30 minutes beforehand so that the cooking time in the oven is exactly right.
- The perfect timing: the egg is ready when the egg white looks firm, but the yolk still wobbles gently when the ramekin is moved slightly. Remember, the egg will cook slightly because the ramekin is really hot.
What To Serve With Oeufs Cocotte?
For me, the best thing about oeufs cocotte is the dunking! In France, we traditionally serve “mouillettes” with it. These are long, finger-thick strips of toasted baguette or brioche that you can dip into the runny egg yolk.
If you want to serve the dish as a light lunch or dinner, it goes well with this:
- A salad: with a simple vinaigrette of shallots, mustard and white wine vinegar, it brings a lovely freshness to the creamy egg.
- A cool white wine: a glass of dry Sauvignon Blanc or a Chardonnay from Chablis harmonize fantastically with the asparagus and Parmesan.
- Ham upgrade: For a heartier version, you can also add a few strips of Parma ham or smoked salmon.
FAQ about Oeufs Cocotte with Asparagus
Yes, that works! However, you should pre-cook the white asparagus in salted water for about 3-5 minutes beforehand, as it has a longer cooking time than the fine green asparagus and would otherwise remain too hard in the oven. You can find my tips on peeling and cooking white asparagus here.
You can also use small ovenproof coffee cups or preserving jars (e.g. Weck jars). Just make sure that they can withstand the heat in the water bath.
Not really, but it really take only 5 minutes! To save time, you can pre-cut the asparagus and grate the Parmesan. However, I would only assemble and bake just before serving so that the egg yolk remains perfectly runny.
This usually happens if the ramekins have been in the oven too long or the water bath was too hot. Every oven is a little different – next time just try for 2 minutes less. But it will taste good anyway 🤗
Of course, you can simply replace the crème fraîche or sour cream with a lactose-free alternative or a thick oat cream. This is usually not a problem with Parmesan, as it is almost lactose-free by nature.
😋 so good thank you
Thank you!
I made it in the air fryer placing the small ramekin in a larger ramekin with water bath and turning heat down to 165C for 9 minutes. Perfect.
So happy it worked in the Air Fryer! Thank you, Lyndall!
Can this recipe be cooked in an airfryer?
It works, Lyndall did 9 minutes at 165 °C 🙂