The baked egg recipe.

Introduction

Baked eggs (“œufs cocotte”) appear in classic French cuisine as early as the 19th century. Their name comes simply from the small cooking vessel: the cocotte, or more precisely the ramekin, which mimics the cocotte in miniature.
They should always be buttered to prevent the egg from sticking and to add a rich flavor.
It is also possible to rub them with garlic depending on the chosen garnish.

Prefer individual earthenware ramekins.

Cyril Lignac advises cracking the egg over an already warm or cooked cream; otherwise, cooking time is extended and the white may overcook.

According to Paul Bocuse, simplicity is key. A well-cooked herb-infused baked egg is better than any embellishments.

Alain Ducasse recommends adding a hint of grated truffle or hazelnut oil (after baking), which transforms the baked egg into a festive dish.

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The Recipe

Butter a small ramekin.
Fill with a base: pre-boiled and flavored crème fraîche (mushrooms; fresh herbs; chorizo; grilled lardons; ham; cheese); light béchamel with ham or cheese; steamed spinach chopped with garlic and shallot, mixed with béchamel; diced tomatoes; roasted pepper; fish; a mix of croutons soaked in white wine and cream with diced Comté cheese. Optionally, sprinkle with grated Parmesan.
Bake in a preheated convection oven at 180°C: 10 minutes for a runny yolk / 13 minutes for a creamy yolk.
Sprinkle with fresh herbs after baking.

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Additional Tips

Instead of a ramekin, it is also possible to hollow out an onion, potato, tomato, eggplant, a thick slice of polenta, or other bases.

Optionally, serve with buttered toast fingers.

My children’s favorite baked egg, aged 6 and 8: buttered ramekin with salted butter, a bed of fresh steamed spinach with a straw onion and two garlic cloves roughly chopped and mixed with a bit of béchamel, slightly undercooked pasta (coquillettes or twists), egg, grated Gruyère. Bake for 12 minutes.