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Baked Eggs in Ramekins With Onions

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“Oeufs en Cocotte Lyonnaise; in 'The Country Cooking of France' by Anne Willan”
1hr 11mins

Ingredients Nutrition


  1. Note: fried croutons-cube 2 slices country bread or a baguette (cut into 1/2 inch cubes); melt 2 T butter in a frying pan over medium heat; a piece of bread will sizzle at once when the fat is hot enough.
  2. Add the bread cubes and fry, stirring constantly so they brown evenly, for 30 seconds to 1 minute; watch closely as they scorch easily.
  3. Pour them into a strainer so the fat drains into a bowl, then spread on paper towels to drain.
  4. You will need four 1/2 cup ramekins.
  5. Preheat oven to 350°; butter the ramekins.
  6. Melt the butter in a small frying pan over medium heat; add the scallions and fry, stirring often, until golden brown, about 5-7 minutes.
  7. Season with salt and pepper and spread them in the ramekins.
  8. Scatter the croutons on the scallions with a bit more salt and pepper.
  9. Break an egg into each ramekin and then spoon 1 T of the cream over each egg to coat it lightly. Line a roasting pan with a dish towel, set the ramekins in it, and pour in boiling water to make a water bath (water should come halfway up the sides of the ramekins).
  10. Bring the water just back to a boil on the stove top, then transfer the pan to the oven.
  11. Bake the eggs until the whites are almost set, 10-11 minutes, depending on the thickness of the ramekins.
  12. The eggs will continue cooking for a minute or two in the hot dishes when you take them from the oven.

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