Baked Eggs for a Crowd

Baked Eggs for a Crowd

The French long ago mastered eggs en cocotte —slightly coddled eggs baked at high heat with butter and cream, which thicken to a gravy as it cooks. There’s no finer way to enjoy an egg. To pull this off for a crowd, a large casserole dish coated with butter and partly filled with heavy cream acts as a bath in which to gently cook the eggs. To dress them up, add smoked salmon, a handful of kale or spinach leaves, thinly sliced ham, halved cherry tomatoes or sliced, cooked mushrooms to the mix before you crack in the eggs. Really anything goes here, but keep the accoutrements light and let the eggs take center stage. Finish with flaky sea salt (those large crystals melt on your tongue in just the right way) and any fresh herb you love.

Ingredients

  • 2 tablespoons butter

    cut into small cubes, plus more for greasing the pan

  • 1 1/2 cups heavy cream or half-and-half
  • 12 to 16 eggs

    depending on your crowd

  • 1/2 teaspoon freshly grated nutmeg

    optional

  • Flaky sea salt

    such as Maldon

  • Freshly ground black pepper
  • 1/3 cup chopped mixed herbs

    such as mint, parsley, dill, basil and chives

  • 16 pieces of toast or 8 English muffins

    halved and toasted

Directions

  1. 1

    Heat oven to 500 degrees. Butter a shallow 1 1/2-quart shallow baking dish (square or round). Pour cream in the prepared pan and sprinkle the cubed butter over the top. Add any cooked meat or vegetables, if using. Crack the eggs around the pan and season with nutmeg, salt, and pepper.

  2. 2

    Bake until the whites are set and the yolks are still a bit runny, 8 to 10 minutes. Remove from the heat, sprinkle with herbs and more flaky salt, and serve immediately, piping hot, with toasted bread or English muffins and shallow bowls. Drizzle the cream over the top.

Baked Eggs for a Crowd

Baked Eggs for a Crowd

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About this Recipe

Craving a sophisticated breakfast or brunch that effortlessly serves everyone? This Baked Eggs for a Crowd recipe brings the refined elegance of French eggs en cocotte right to your table, making entertaining simple and delicious.

The magic of this dish lies in gently baking eggs "en cocotte"—a classic French technique where eggs are coddled in a rich bath of butter and heavy cream. By using a large casserole dish, you can achieve that perfectly creamy, almost gravy-like texture for multiple servings at once, transforming a simple egg into a truly luxurious experience.

What you'll experience is a dish of tender, perfectly cooked eggs with yolks that remain gloriously runny, enveloped by a velvety, savory cream that has thickened beautifully during baking. Each bite is rich and comforting, elevated by the fresh herbs and delicate crunch of flaky sea salt. It’s an approachable yet impressive meal that feels both comforting and special, setting a wonderful tone for any gathering.

The versatility of these baked eggs allows for easy customization. Feel free to scatter in thinly sliced ham, smoked salmon, or sautéed mushrooms for added depth. For a burst of color and freshness, a handful of kale or spinach leaves and halved cherry tomatoes work wonderfully. Remember to keep your additions light, letting the exquisite baked eggs remain the star of the show. For the herbs, a mix of mint, parsley, dill, basil, and chives offers a vibrant, aromatic finish.

Serve these elegant baked eggs warm, straight from the oven, with plenty of toasted bread or halved English muffins ready for dipping into the decadent yolks and creamy sauce. A final sprinkle of fresh herbs and flaky sea salt will make each serving sparkle.

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