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Croque Madame Eggs En Cocotte

@alexawhatsfordinner is whipping up her favorite brunch, eggs en cocotte (baked eggs) with a Croque Madame twist! They’re creamy, comforting, and so delightful.

Tasty Team
71% would make again
Total Time

30 minutes

30 min

Prep Time

5 minutes

5 min

Cook Time

25 minutes

25 min

Croque Madame Eggs En Cocotte
Total Time

30 minutes

30 min

Prep Time

5 minutes

5 min

Cook Time

25 minutes

25 min

Ingredients

for 1 serving

  • 2 large eggs
  • 1 tablespoon heavy cream
  • 2 tablespoons Freshly grated Gruyère cheese
  • 2 tablespoons ham steak, cut into small cubes
  • 1 teaspoon kosher salt
  • 2 slices crusty bread
  • 1 tablespoon unsalted butter

For Garnish

  • 1 pinch of flaky sea salt
  • freshly ground black pepper
  • red pepper flake
  • finely chopped fresh chive

Special Equipment

  • small ramekin or cocotte with lid, or foil if the ramekin doesn't have a lid

Preparation

  1. Preheat the oven to 350°F (180°C). Bring about 2 cups of water to a boil in a small saucepan.
  2. Carefully crack the eggs into a ramekin or small cocotte. Add the cream, kosher salt, Gruyère, and ham.
  3. Cover the ramekin with a lid or foil and place in a high-walled baking dish. Carefully pour the boiling water into the dish, so it comes about two-thirds of the way up the sides of the ramekin.
  4. Carefully transfer the entire dish to the oven and bake for 20 minutes, until the egg whites are cooked but the yolks are still runny.
  5. Meanwhile, heat a medium pan over medium-high heat. Spread the butter over both sides of the bread and toast in the pan for 2-3 minutes per side, until golden brown.
  6. Remove the baking dish from the oven and carefully lift the ramekin out.
  7. Garnish the eggs with flaky salt, black pepper, red pepper flakes, and chives. Serve with the toasted bread.
  8. Enjoy!
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Croque Madame Eggs En Cocotte