Name: Baked Eggs – Basics and Variations
Prep time: 15 min
Cook time: 7 min
Yield: 4 ramekins
Cuisine: France
Ingredients: 4 eggs (extra fresh); 4 tbsp ofcrème fraîche; 10 g ofbutter; salt, pepper

Baked Eggs – Basics and Variations

appetizers

Updated on 23 November 2025 by

ratatouille

6 reviews 4.1 : Very good

Level

Easy

Preparation

15 minutes

Cooking

7 minutes

Baked eggs offer endless variations on the same basic concept: the egg, accompanied by crème fraîche, is cooked for a few minutes in a bain-marie in a ramekin.

When removed from the oven, the yolk is still runny, while the white is just set. A decadent and sensual treat, to be enjoyed with a small spoon or with a slice of toasted white bread!

Here you’ll find the basic recipe, followed by a few ideas for variations… For a “gourmet” brunch, you could, for example, serve these baked eggs with a few slices of smoked salmon or foie gras!

For

ramekins

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4 eggs extra fresh
4 tbsp of crème fraîche
10 g of butter
salt, pepper

1
Choose ramekins that suit your meal: small individual ramekins for brunch, or larger ones for an appetizer so you can fit several eggs inside. Preheat the oven to 210°C.
2
Put a small pat of butter in the ramekin and use your fingertip to spread it evenly over the entire inner surface.
3
Sprinkle a pinch of salt on the bottom of the ramekin and crack the eggs into it.
Crack the eggs gently so as not to break the yolk.
4
Spread the crème fraîche over the egg whites, then season with salt and pepper.
5
Place the ramekin in a baking dish half-filled with boiling water (a "water bath") and put the dish in an oven preheated to 210°C for 7 minutes (until the egg white has set).

Notes

Using this method, you can make all kinds of baked egg dishes (with ham, foie gras, salmon, etc.). Personally, I like to add chopped herbs (such as chives or sage, as shown in the photo) and a clove of minced garlic.