Mary Berry Oeufs en Cocotte Recipe

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This Mary Berry Oeufs en Cocotte recipe is a classic and silky dish, which calls for fresh eggs and rich double cream. It’s a luxurious breakfast or starter, ready in about 15 minutes.

Mary Berry Oeufs en Cocotte Ingredients

For the Classic Cocotte

15g (½ oz) butter, melted
4 large fresh eggs
4 tbsp double cream (heavy cream)
1 tbsp fresh parsley, chopped
Salt and freshly ground black pepper

For Feta Cheese Variation (Optional)

125g (4 oz) feta cheese, diced
Fresh herbs, chopped (e.g., oregano, thyme)
1 red chili, diced
2–3 spring onions, thinly sliced (replaces parsley)

How To Make Mary Berry Oeufs en Cocotte

Prep the ramekins: Preheat the oven to 200°C (180°C Fan/Gas 6). Melt the butter and pour a little into the bottom of 4 small ramekins, swirling to coat the base. (If making the Feta variation, divide the diced feta—marinated in herbs and chili—among the ramekins now).
Add the eggs: Break each egg into a saucer or small bowl first (to check for shell), then carefully slide one egg into each prepared ramekin. Be gentle so you don’t break the yolk.
Season and cream: Sprinkle each egg generously with salt and black pepper. Spoon 1 tablespoon of double cream carefully over the top of each egg.
Prepare the water bath: Place the ramekins into a deep roasting tin. Pour boiling water from a kettle into the tin until the water level comes halfway up the sides of the ramekins. (This bain-marie ensures gentle, even cooking). Cover the tin loosely with a sheet of foil.
Bake: Carefully transfer the tin to the preheated oven. Bake for 10 minutes. Alternatively, you can do this on the stovetop: place ramekins in a large frying pan with boiling water halfway up, cover with a lid, and simmer gently for 10 minutes.
Check doneness: The eggs are done when the whites are opaque and firm, but the yolks are still soft and runny. If they are too jiggly, give them another minute.
Garnish: Remove the foil 1–2 minutes before the end of cooking and sprinkle the chopped parsley (or spring onions) over the eggs. Serve immediately in the ramekins.

Recipe Tips

Water bath safety: Be extremely careful when moving the roasting tin with boiling water. It is often safer to place the tin on the oven shelf first, then pour the water in from a jug.
Egg freshness: Since the yolks are runny, use the freshest eggs possible. Fresh eggs have a firmer white that sits neatly around the yolk rather than spreading out thinly.
Don’t overcook: The eggs continue to cook slightly in the hot ramekins after you take them out of the oven. Remove them just before you think they are perfectly done.
Feta variation: The salty feta adds a huge flavor boost. If using feta, reduce the added salt seasoning on the egg.

What To Serve With Mary Berry Oeufs en Cocotte

This delicate dish needs dippers.

Soldiers: Thin strips of buttered toast (white or brown).
Asparagus: Steamed asparagus spears for dipping.
Smoked Salmon: Serve on the side for a luxe breakfast.
Croissants: Warm croissants make a lovely accompaniment.

How To Store Mary Berry Oeufs en Cocotte

Serve Immediately: Baked eggs do not reheat well; the yolk will harden and the texture will become rubbery. Make them fresh to order.
Prep Ahead: You can butter the ramekins and add the feta/herbs (if using) in advance, but don’t crack the eggs until you are ready to cook.

Mary Berry Oeufs en Cocotte Nutrition Facts

Calories: 180kcal
Protein: 7g
Carbohydrates: 0g
Fat: 16g
Saturates: 9g
Sugar: 0g
Salt: 0.3g

Nutrition information is estimated per classic cocotte (1 egg).

FAQs

Can I add ham?

Yes, placing a slice of ham or cooked bacon at the bottom of the ramekin before adding the egg is a delicious variation.

Can I use milk instead of cream?

You can, but double cream protects the egg yolk from drying out in the oven and adds a richness that milk lacks. Crème fraîche is a good alternative.

Do I have to use a water bath?

es. If you bake eggs directly in the oven without water, the whites become rubbery and tough before the yolks are cooked. The water bath keeps the temperature gentle (100°C) around the egg.