Eggs en Cocotte

Eggs en Cocotte—French for “eggs in pots”—is an elegant yet surprisingly simple breakfast or brunch dish that elevates everyday ingredients into something special. Traditionally made with cream and baked gently in a bain-marie, this lighter version retains all the rich flavour and satisfying texture with a healthier twist. By swapping out cream for a blend of Skyr or low-fat yoghurt and a dash of milk, you still get a creamy, velvety base that complements the richness of the eggs without the extra fat.

The addition of crispy bacon and a sprinkle of Parmesan offers depth and a satisfying umami punch. This variation offers balance: the eggs stay soft and luscious, the bacon adds a salty crunch, and the cheese provides that nutty finish. Whether baked in the oven or made even quicker in the air fryer, this dish is warm, comforting, and indulgent without being heavy.

Perfect for lazy Sunday mornings, breakfast in bed, or an impressive addition to a brunch spread, Eggs en Cocotte can be made with pantry and fridge staples in under 20 minutes. They’re portioned individually in ramekins, making it easy to serve and customise for different preferences. You can also prepare them ahead for effortless weekday breakfasts. From the gently set yolk to the creamy, savoury base, this dish hits every note you’d expect from a satisfying start to the day.

Why You Will Love This Recipe

There are many reasons to fall for Eggs en Cocotte. Firstly, they are quick and easy to prepare, needing minimal prep and only a handful of ingredients. Despite their simplicity, they feel luxurious—perfect for impressing guests or treating yourself. The texture is unmatched: creamy whites and soft, runny yolks nestled in a savoury, cheesy base.

This version of the dish is lightened up with yoghurt instead of cream, making it suitable for those watching fat or calorie intake without compromising on flavour. The recipe is also highly adaptable—swap out bacon for smoked salmon, spinach, or mushrooms to keep things exciting. Whether you’re an experienced home cook or a breakfast novice, this dish delivers satisfying results every time with little effort.

Ingredients

• 2 eggs – Large eggs work best for the perfect set whites and creamy yolks.

• 2 rashers of bacon – Crisped and chopped; adds a savoury crunch.

• 5g (approx. 1 tbsp) grated Parmesan – For a nutty, umami-rich topping.

• 2 tbsp Skyr or low-fat yoghurt – Used instead of cream for a lighter texture.

• A dash (approx. 1 tbsp) milk of your choice – To loosen the yoghurt; whole or plant-based both work.

• Salt and black pepper to taste – Essential for seasoning the base and balancing the flavour.

These ingredients together provide a protein-rich, flavourful dish with a creamy texture and crisp bacon finish.

Method

1. Cook the bacon: In a frying pan over medium heat, cook bacon rashers until crispy. Transfer to a plate lined with kitchen paper and blot away excess fat. Chop into small pieces.

2. Prepare yoghurt mixture: In a small bowl, combine Skyr (or yoghurt) with a dash of milk and stir until it resembles the consistency of double cream.

3. Assemble: In an oven-safe ramekin, crack in the two eggs. Spoon in the yoghurt mixture, then sprinkle in salt, pepper, bacon, and grated Parmesan.

4. Bake or Air Fry:

   • Oven: Bake in a preheated oven at 180°C for 12–15 minutes, until the whites are set but yolks remain soft.

   • Air fryer: Cook at 170°C for 8–10 minutes.

5. Serve: Serve warm with toasted bread or soldiers. Enjoy!

Nutrition

• Calories: ~280 kcal

• Protein: ~28g

• Carbohydrates: ~3g

• Fat: ~16g

• Fibre: <1g

Note: Approximate values; may vary slightly depending on yoghurt and bacon brand

Tips for Making Eggs En Cocotte

• Don’t overcook: Keep an eye on the baking time—you’re aiming for softly set whites and slightly runny yolks.

• Use good-quality eggs: The richness of the yolk is a key flavour component. Organic or free-range eggs are ideal.

• Customise ramekins: You can make multiple servings at once with different add-ins for each guest.

• Crisp your bacon fully: This ensures it adds crunch, not chewiness, to your final dish.

• Yoghurt consistency matters: The yoghurt and milk should be well-mixed and smooth—aim for double cream texture.

• Pre-warm ramekins: For more even cooking, place ramekins in the preheating oven for a minute before adding the egg mixture.

• Add herbs: Sprinkle in fresh thyme or chives for a fragrant touch.

• Don’t skip the cheese: Even a small amount of Parmesan adds big flavour.

• Check air fryer early: Air fryers vary, so start checking doneness around 8 minutes.

• Rest for a minute before serving: This helps the eggs finish setting slightly and makes them easier to eat.

How to Best Serve This Recipe

• With toasted sourdough or baguette slices: Ideal for dipping into the soft yolk.

• Alongside a fresh green salad: Balances the richness with a crisp, refreshing bite.

• With roasted tomatoes or mushrooms: For a more complete brunch plate.

• Topped with fresh herbs: Parsley, chives, or tarragon add freshness and colour.

• On a breakfast tray: Perfect for breakfast in bed or a slow Sunday brunch.

• With a mimosa or fresh juice: Elevate your brunch experience.

• As a protein-rich start to the day: Pair with a fruit bowl or smoothie.

• With avocado toast: A luxurious, balanced breakfast duo.

• As a starter for brunch gatherings: Serve in mini ramekins for an elegant amuse-bouche.

• Accompanied by grilled asparagus: Adds a touch of seasonal green and contrast.

Customise This Recipe

• Add vegetables: Stir in cooked spinach, mushrooms, or diced peppers for added nutrition.

• Use smoked salmon: Replace bacon with flaked smoked salmon for a pescatarian version.

• Make it spicy: Add a pinch of chilli flakes or a dash of hot sauce to the yoghurt mix.

• Swap cheeses: Try crumbled goat’s cheese, cheddar, or feta instead of Parmesan.

• Make it vegetarian: Simply omit the bacon or replace it with vegetarian alternatives.

• Add herbs: Mix in chopped fresh dill, basil, or coriander for added aroma.

• Use crème fraîche: For a richer version, replace yoghurt with light crème fraîche.

• Try different milks: Oat milk or almond milk can be used if dairy-free.

• Infuse with garlic: Rub the inside of the ramekin with a cut garlic clove for subtle flavour.

• Add sun-dried tomatoes: Chopped sun-dried tomatoes bring tangy richness to the dish.

How to Store Eggs En Cocotte

Eggs en Cocotte are best enjoyed freshly made, but if you have leftovers, cover the ramekin and store in the fridge for up to 24 hours. To reheat, warm gently in the oven at 150°C for 5–7 minutes. Avoid microwaving, as this may overcook the eggs.

Conclusion

Eggs en Cocotte are a deliciously simple way to transform the humble egg into something that feels refined and special. This healthier version replaces traditional cream with a yoghurt-based alternative, ensuring all the creaminess without the extra fat. The combination of crispy bacon, tangy cheese, and rich yolks makes this dish irresistibly savoury and satisfying. It’s easy enough for busy weekdays and special enough for weekend brunches.

What makes this recipe particularly appealing is how adaptable it is. Whether you’re after something meat-free, protein-packed, or looking to use up odds and ends in the fridge, Eggs en Cocotte will rise to the occasion. They’re an invitation to get creative while still staying grounded in simple, wholesome ingredients.

Ultimately, Eggs en Cocotte prove that comfort food doesn’t have to be complicated or unhealthy. With just a few tweaks, you can enjoy a gourmet breakfast or brunch with minimal effort and maximum satisfaction. Serve it with a good slice of toast and a cup of coffee, and you have a meal that’s indulgent, balanced, and deeply nourishing. Bon appétit!

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Eggs en Cocotte

Yield: 1

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 5 minutes

Light, creamy Eggs en Cocotte with yogurt, bacon & Parmesan, ready in 20 mins. A healthy, elegant breakfast perfect for brunch or meal prep.

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Ingredients

• 2 eggs
• 2 rashers of bacon
• 5g (approx. 1 tbsp) grated Parmesan
• 2 tbsp Skyr or low-fat yoghurt
• A dash (approx. 1 tbsp) milk of your choice
• Salt and black pepper to taste

Instructions

1. Cook the bacon: In a frying pan over medium heat, cook bacon rashers until crispy. Transfer to a plate lined with kitchen paper and blot away excess fat. Chop into small pieces.
2. Prepare yoghurt mixture: In a small bowl, combine Skyr (or yoghurt) with a dash of milk and stir until it resembles the consistency of double cream.
3. Assemble: In an oven-safe ramekin, crack in the two eggs. Spoon in the yoghurt mixture, then sprinkle in salt, pepper, bacon, and grated Parmesan.
4. Bake or Air Fry:
   Oven: Bake in a preheated oven at 180°C for 12–15 minutes, until the whites are set but yolks remain soft.
   Air fryer: Cook at 170°C for 8–10 minutes.
5. Serve: Serve warm with toasted bread or soldiers. Enjoy!

Nutrition Information:

Yield: 1
Amount Per Serving: Calories: 280Total Fat: 16gCarbohydrates: 3gFiber: 1gProtein: 16g

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