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Baked Eggs in Cream (or Eggs en Cocotte or shirred eggs) is a simple yet elegant dish that elevates breakfast or brunch to a whole new level. This dish features eggs baked in a rich and velvety cream, creating a luxurious and indulgent texture. The cream adds a subtle sweetness and decadence to the eggs, making each bite creamy and flavorful. The dish is typically seasoned with salt, pepper, and perhaps a sprinkle of fresh herbs, enhancing the delicate flavors of the eggs and cream.

Baked Eggs in Cream can be easily customized with additional ingredients such as cheese, vegetables, or bacon, offering endless possibilities to suit individual preferences. Whether served in individual ramekins or a larger baking dish, this dish is sure to impress with its simplicity and deliciousness.

I served mine with some sliced baguette for dipping into the creamy custardy goodness and a side of fresh fruit for a rounded out breakfast treat. If you plan to try and make this ahead, you’ll want to under cook them slightly only so that when you heat them back up that they don’t become over done. I also don’t recommend the microwave for reheating. The better option would be to heat back up in the oven just until warmed.

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