This post may contain affiliate links, which means I’ll receive a commission if you purchase through my links, at no extra cost to you. Please read full disclosure for more information.
Deliciously runny eggs cocotte, filled with pasta in a creamy sauce, ham and cheese, all baked in the oven... a pure dream, believe me!
Dip in delicious slices of toasted, buttered ciabatta for an even more comforting meal!
💙 Why you'll love them
- Super simple to prepare - just prepare the béchamel sauce, cook the pasta and assemble.
- Delicious and comforting.
- Endlessly versatile - treat yourself with these Shakshuka-style cocotte eggs, these with smoked salmon, or these with vegetables and cheese. In fact, you can put anything you like in them!
😍For egg lovers
🍳Notes on ingrédients
You can find a full list of ingredients and measurements in the recipe card below. Here are a few ingredient notes to make these baked eggs.
- Eggs - ideally pasture-raised organic. You can refer to the Eco Tips I've written on eggs to help you choose the right ones.
- Pasta - I recommend using small pasta, which will fit better into the ramekins and be easier to mix.
✨How to make these baked eggs?
Recipe details and quantities are in the recipe card below.
- Preheat the oven to 395°F/200°C in natural convection/high and low static heat mode. Start cooking your pasta in a large pot of boiling water, following package instructions for al dente cooking.
- Meanwhile, melt the butter in a saucepan over low heat. Once melted, add the flour all at once and mix vigorously with a whisk.
- Add a quarter of the milk. The trick to a successful béchamel is to let the mixture thicken (stirring constantly with a whisk to avoid lumps), add a 2nd quarter of milk, let it thicken, add a 3rd quarter, and finish with the last quarter of milk. Keep whisking until the sauce thickens. At the end, the texture should be smooth and creamy, but not liquid.
- Grate your cheese and chop your ham into coarse pieces.
- Place the cooked and drained pasta, a little béchamel sauce, a little ham and a little cheese in the ramekins. Season with salt and pepper and mix well.
- Add an egg to each ramekin, place in a large ovenproof dish and fill with water up to the height of the ramekins.
- Bake for approx. 12-13 minutes (the white should be quite white and the yolk still runny, not hard).
👩🏻🍳 Chef's tips
- Be careful not to burst your yolk when dropping the egg into the ramekin, or you'll end up with a hard-boiled egg after baking.
- It's crucial to bake your ramekins in a dish that contains water - it's the steam that makes them perfectly soft and runny, without being hard.
💡Frequently Asked Questions
No, they must be made at the last minute, otherwise the eggs will harden and the yolk will no longer be runny at all.
Mix it all together, without the eggs - pasta + béchamel + ham + cheese = the best, tastiest combo ever!
Like soft-boiled eggs, eggs cocotte are often accompanied by slices of buttered bread. You can also eat them with soup or a good salad, to add freshness.
Yes, but be careful - it's because the ramekins are small that they're used for this recipe. If you use other containers, they must be small too.
❄️Storage
Eggs cocotte can't be stored and should be eaten as soon as they're ready, otherwise the yolk will harden and the taste and texture will be completely different.
If you make these French baked eggs, it would be so nice to leave me a comment and rate the recipe ⭐️⭐️⭐️⭐️⭐️. You can also tag me on Instagram, Pinterest, Facebook or Tik Tok, or even send me a photo, I love seeing my little dishes in your homes!
📖 Recette
Carbonara-style eggs cocotte (French baked eggs)
Ingredients
- 3.2 oz pasta
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- ⅓ cup milk semi-skimmed
- 1.8 oz ham
- 1.5 oz cheese like Swiss cheese
- salt to your taste
- black pepper to your taste
- 4 eggs
- fresh basil as a topping
Instructions
- Preheat the oven to 395°F/200°C in natural convection/high and low static heat mode. Start cooking your pasta in a large pot of boiling water, following package instructions for al dente cooking.
- Meanwhile, melt the butter in a saucepan over low heat. Once melted, add the flour all at once and mix vigorously with a whisk.
- Add a quarter of the milk. The trick to a successful béchamel is to let the mixture thicken (stirring constantly with a whisk to avoid lumps), add a 2nd quarter of milk, let it thicken, add a 3rd quarter, and finish with the last quarter of milk. Keep whisking until the sauce thickens. At the end, the texture should be smooth and creamy, but not liquid.
- Grate your cheese and chop your ham into coarse pieces. Place the cooked and drained pasta, a little béchamel sauce, a little ham and a little cheese in the ramekins. Season with salt and pepper and mix well.
- Add an egg to each ramekin, place in a large ovenproof dish and fill with water up to the height of the ramekins. Bake for approx. 12-13 minutes (the white should be quite white and the yolk still runny, not hard).
Répondre