Photo: Greg Dupree; Food Styling: Mary Claire Britton and Kady Wohlfarth; Prop Styling: Sarah Elizabeth Cleveland
6 servings (serving size: 1 egg)

This is the easiest way to prepare and serve several individual portions.

How to Make It

Step 1

Preheat oven to 350°.

Step 2

Coat each of 6 (6-ounce) ramekins or custard cups with 1/2 teaspoon butter. Break 1 egg into each prepared ramekin. Sprinkle eggs evenly with pepper and salt; spoon 1 teaspoon cream over each egg. Place ramekins in a 13 x 9-inch baking dish; add hot water to pan to a depth of 1 1/4 inches. Bake at 350° for 25 minutes or until eggs are set.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

Ratings & Reviews

Two Eggs?

July 13, 2017
Sounds great!  Had to add stars for the question:  What about two eggs per ramekin?  Any change in cooking time?

sCaRoDe's Review

October 18, 2009
Excellent and easy! If you wish to have your eggs on more over-easy side, adjust your cooking time ....I would go 4.0 minutes per egg

Michelle6724's Review

May 09, 2012
Very easy and rewarding recipe. I like to add finely chopped ham - just a tablespoon or so - to the bottom of the well-buttered ramekin, then the egg, the cream (I use half-and-half), a sprinkle of finely grated cheese and a good-sized pinch of thyme - heavenly!

Chesterscraps's Review

May 24, 2009
This is my favorite way to make eggs. It's especially nice because all of the eggs are ready at the same time and are hot. Love it!

jkchristine's Review

January 12, 2009
I really enjoyed this recipe! Eggs are either a hit or miss with me, no in between, but I really liked the consistency and taste of these eggs. I agree with the other raters though that you should reduce the baking time. I made only 1 egg and baked it for 19 minutes and it was between runny and hard (it was gooey), so next time I'll probably bake it for even 1 or 2 minutes less.

Kristing's Review

July 27, 2014
My favorite stand-by recipe. Because we are moving and between houses and many of my dishes are packed away, I use a muffin tin instead of the ramekins until I can figure out where they are. It is the perfect accompaniment to sweet rolls or scones.

AlaHoneyBlossom's Review

March 15, 2010
I've been making this recipe for ages. Got it in France where they call them "oeufs cocotte." Because my recipe calls so, and I also find it easier to check cooking time, I usually put the heavy cream first (it's delicious mixed with a little paprika) and the egg on top. Also, like other posters mentioned, the cooking time is way off. 16 to 18 minutes is really about what you need (20 mins tops if you like your yolks a bit harder)

Lilybell's Review

April 24, 2009
Have been making this type of egg since the early 50's. I like to sprinkle a little Parmesan cheese on top before baking, I also use more heavy cream.

Onecentinvegas's Review

August 27, 2012

jmpalacios2004's Review

January 30, 2010
Delicious Recipe!!! Easy to do...could even do this on a week day!