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Four prosciutto and goat cheese eggs en cocotte with biscuits and a flower vase.
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5 from 11 votes

Prosciutto and Goat Cheese Eggs en Cocotte

These prosciutto and goat cheese eggs en cocotte are gently baked with a drizzle of heavy cream for a custardy, luscious texture and finished with a sprinkling of fresh basil. Simple and quick to prepare, eggs en cocotte are the perfect brunch dish for entertaining and always a crowd favorite.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Breakfast
Cuisine: French
Servings: 6 servings
Calories: 218kcal


  • Boiling water for water bath
  • 2 Tablespoons butter
  • 6 prosciutto slices divided, about 3 ounces
  • 6 eggs divided
  • 6 Tablespoons heavy cream divided
  • 6 Tablespoons goat cheese divided, crumbled
  • salt
  • pepper
  • 3 Tablespoons fresh basil divided, chopped


  • Heat oven to 350 degrees and start to boil water for the water bath. 
  • Butter the bottoms and sides of six 4-ounce ramekins.
  • In each ramekin, nest a prosciutto slice around the side. If needed, tear the prosciutto to help it fit. 
  • Crack one egg into each ramekin in the middle of the prosciutto nest. Drizzle 1 tablespoon of heavy cream over each egg for a total of 6 tablespoons. Do the same with the goat cheese and season each ramekin with salt and pepper. 
  • Place the ramekins in a large pan and slowly pour in enough boiling water so that it covers the sides of the ramekins by three-fourths.  
  • Bake until the white eggs set and the yolks are cooked to your liking, about 16 to 20 minutes. Use tongs or a wide spatula to remove the ramekins and place on a towel to dry the bottoms. Sprinkle with freshly chopped basil and serve. Enjoy! 


  • For making the water bath, I find boiling water in a tea kettle is less messy and a bit easier to control when pouring hot water. If you don't have a tea kettle, you can simply boil water in a pot but pour it in the pan slowly to minimize splashes.
  • When checking on the baking time, keep in mind the yolks will continue to cook once they come out of the oven.
  • When removing the ramekins from the oven, tongs or a spatula works well. You'll also want to set the ramekins on a kitchen towel, so you're not plating the eggs with hot water dripping all over.
  • While these baked eggs are delicious on their own, they're also perfect for dipping crusty bread, toast or biscuits. If you follow a gluten-free lifestyle, no worries. Just use your favorite gluten-free bread.


Calories: 218kcal | Protein: 9g | Fat: 19g | Saturated Fat: 10g | Cholesterol: 205mg | Sodium: 206mg | Potassium: 87mg | Vitamin A: 770IU | Vitamin C: 0.2mg | Calcium: 56mg | Iron: 1.1mg