Bistro Eggs
French bistro eggs baked in cream, butter, and Gruyère are a simple yet elegant dish that elevates breakfast or brunch to a whole new level.
I couldn’t wait to make this recipe by Erin French for Gruyère and herb baked eggs as soon as I saw it. These bistro eggs (aka shirred eggs/oeufs cocotte) are baked in a mixture of cream, gruyere, and butter until perfectly set, with jammy yolks, then topped with flaky salt and fresh thyme leaves. I served them with buttered toast for dipping, and my daughter and I devoured them. This delicious and easy French bistro egg recipe pairs well with roasted bacon and crispy hash browns.
Bistro Eggs
Ingredients:
- 1 tsp olive oil
- 2 tbsp heavy cream
- 2 tbsp Gruyère cheese, finely grated
- 1 tsp very cold unsalted butter, finely grated
- 4 large eggs, at room temperature
- 1 sprig fresh thyme, leaves stripped
- Portuguese flor de sal or Maldon salt, to taste
- Freshly cracked black pepper, to taste
How to Make Bistro Eggs
Preheat the oven to 325 degrees on the convection setting, if you have it. Line a baking sheet with parchment paper. Arrange two small 6-inch ceramic baking dishes on top and set aside. Coat the bottom and sides of each baking dish with ½ teaspoon of olive oil (or butter).
In a small bowl, stir together the cream, Gruyère, and finely grated butter.
Gently crack two eggs into each baking dish, taking care not to break the yolks. Using a small rubber spatula, poke through the thicker portion of the egg white a few times to break it up and allow for more even cooking.
Dollop the cream mixture evenly over the egg whites, avoiding the yolks.
Place in the oven to bake until the egg whites are just set and the yolks are still runny, 10 to 12 minutes. Side Note: If you are not using your convection setting, this dish will take longer, about 18 to 20 minutes.
Remove from the oven, sprinkle with thyme leaves, Portuguese flor de sal (or Maldon salt), and freshly cracked black pepper to taste.
Serve immediately, with buttered toast for dipping, if desired.
Equipment
- 2 6-inch small baking dish
Ingredients
- 1 tsp olive oil
- 2 tbsp heavy cream
- 2 tbsp Gruyère cheese finely grated
- 1 tsp very cold unsalted butter finely grated
- 4 large eggs at room temperature
- 1 sprig fresh thyme leaves stripped
- Portuguese flor de sal or Maldon salt to taste
- Freshly cracked black pepper to taste
Instructions
- Preheat the oven to 325 degrees on the convection setting, if you have it. Line a baking sheet with parchment paper. Arrange two small 6-inch ceramic baking dishes on top and set aside. Coat the bottom and sides of each baking dish with ½ teaspoon of olive oil (or butter).
- In a small bowl, stir together the cream, Gruyère, and finely grated butter.
- Gently crack two eggs into each baking dish, taking care not to break the yolks. Using a small rubber spatula, poke through the thicker portion of the egg white a few times to break it up and allow for more even cooking.
- Dollop the cream mixture evenly over the egg whites, avoiding the yolks.
- Place in the oven to bake until the egg whites are just set and the yolks are still runny, 10 to 12 minutes. Side Note: If you are not using your convection setting, this dish will take longer, about 18 to 20 minutes.
- Remove from the oven, sprinkle with thyme leaves, Portuguese flor de sal (or Maldon salt), and freshly cracked black pepper to taste.
- Serve immediately, with buttered toast for dipping, if desired.
I would devour them in no time! Eggs are superfood.
I have printed this off to try! Sunday breakfast is sorted 🙂
As the egg guy, can’t believe I’ve never had this but it looks too good not to try soon.