Can I replace shrimp with chicken?

Yes, use 100 g of cooked chicken breast, finely chopped. The flavor will be milder but still delicious.

Can I make it without cheese?

Absolutely – omit the cheese for a lighter dish. Add a bit more olive oil or cream to keep it moist.

How do I check if the eggs are done?

Gently shake the ramekin – if the white is set and the yolk wobbles slightly, it's ready. You can also pierce the yolk with a knife; it should be runny if you prefer it that way.

What kind of dishes can I use?

Use ceramic or glass ramekins, or even muffin tins – as long as they are oven-safe and small (100–150 ml capacity).

Cocotte eggs

Name: Cocotte eggs
Total time: 25 min
Yield: 2 порции
Cuisine: International
Ingredients: Chicken egg — 220 g; Processed cream cheese (1 gr) — 100 g; Shrimp — 100 g; Broccoli Cabbage — 50 g; Olive oil — 20 g; Salt — 2 g; Spice — 3 g; Basil — 3 g

40min

498g

Nutrition per 100g

191

Eggs cocotte is an elegant French dish that wins hearts with its creamy, delicate texture. Here, we pair them with succulent shrimp, crunchy broccoli, and melted cheese – a true culinary delight for breakfast or a light supper. It's simple to prepare yet looks restaurant-worthy. At just 191 calories, you'll stay satisfied until lunch!

BreakfastBakedEggs

WHAT YOU WILL NEED

From ingredients

8 products

Base

Chicken egg220 g

Processed cream cheese (1 gr)100 g

Filling

Seasonings & Oil

SIMPLE PROCESS

Step by step recipe

For perfect eggs cocotte, use fresh eggs at room temperature – they cook more evenly. Grease the ramekins with olive oil to prevent sticking. Don't overbake – 15–20 minutes at 180°C is enough for the whites to set while the yolks stay runny. Serve immediately for the best flavor and texture.

Step 1

Prep Shrimp and Broccoli

Finely chop the shrimp (if raw, cook them first). Break the broccoli into tiny florets, then slice them thinly.

Step 2

Cheese and Ramekins

Dice the cheese into small cubes. Pour 1 tbsp of olive oil into each ramekin and coat the bottom and sides.

Step 3

Layer the Fillings

Place broccoli in one ramekin and shrimp in the other (or mix both). Sprinkle half of the cheese over each.

Step 4

Crack the Eggs

Gently crack 2 eggs into each ramekin, being careful not to break the yolks. Top with remaining cheese, season with salt and spices, and garnish with basil leaves.

Step 5

Bake

Place the ramekins in a preheated oven at 180°C for 15–20 minutes, depending on how runny you like the yolks. Check at 15 minutes.

Step 6

Serve

Remove from the oven, let rest for 2 minutes, then serve hot with toast or fresh bread. Enjoy!

CHEF'S TIP

Choose Fresh Eggs

Go for large or extra-large eggs (category C0 or C1) – they give a more tender result. Check freshness by placing an egg in water; fresh ones sink to the bottom.

Prep the Shrimp

If using raw shrimp, boil them in salted water for 2–3 minutes until pink, then peel and chop finely – this helps them distribute evenly in the egg.

Avoid Overcooking

Oven times vary. Start checking at 15 minutes – the white should be set, but the yolk should still jiggle. For fully cooked yolks, extend to 20–22 minutes.

Serve with Crunch

Serve with toasted baguette slices or fresh bread to dip into the runny yolk. Sprinkle with fresh basil for an aromatic finish.

SUBSTITUTIONS

Add your taste

Mushrooms Instead of Shrimp Replace shrimp with 100 g of finely chopped button mushrooms, sautéed with onion – a hearty, earthy version.
Spinach and Cherry Tomatoes Swap broccoli for 50 g fresh spinach and a handful of halved cherry tomatoes – adds freshness and vibrant color.
Add Cream for Extra Silkiness Pour 1 tbsp of heavy cream (10–20% fat) into each ramekin before cracking the eggs – the texture becomes even more velvety.
Cauliflower Instead of Broccoli Use small cauliflower florets – they are less dense and cook faster, while still providing a pleasant crunch.

HOW TO STORE

How to Store Eggs Cocotte

Eggs cocotte are best enjoyed fresh, straight from the oven. If you have leftovers, cool to room temperature, cover, and refrigerate for up to 1 day. Reheat in the oven at 150°C for 5–7 minutes or in the microwave in 30-second bursts. Freezing is not recommended – the eggs become rubbery.

GOOD TO KNOW