Recipe courtesy of Rachel Khoo

Eggs in Pots (Oeufs en Cocotte)

Eggs and creme fraiche are all you need for this super-simple yet very tasty dish. You can also throw in almost anything savoury you find in your fridge. Try serving it with plenty of crusty bread.
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  • Level: Easy
  • Total: 25 min
  • Prep: 10 min
  • Cook: 15 min
  • Yield: 4 servings
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5 1/2 ounces/150 grams creme fraiche

Salt and freshly ground black pepper

Pinch nutmeg

Handful of chopped dill, plus some small sprigs, for garnish, optional

4 free-range eggs

Red lumpfish roe, for garnish, optional


  1. Preheat the oven to 350 degrees F/180 degrees C/Gas 4.
  2. Season the creme fraiche with salt, freshly ground pepper and a pinch of nutmeg.
  3. Place a heaped tablespoon of creme fraiche in the bottom of a ramekin, followed by a little chopped dill. Crack an egg on top, add a second tablespoon of creme fraiche and sprinkle with a pinch each of salt, pepper and nutmeg. Repeat with 3 more ramekins.
  4. Place the ramekins in a baking dish and pour enough lukewarm water into the dish to come halfway up the sides of the ramekins. Bake for 15 minutes, or until the egg yolks are set to your liking.
  5. If you like, finish each serving with a teaspoon of red lumpfish roe and a sprig or two of dill.
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