Instant Pot Eggs en Cocotte
(French Baked Eggs)
A few years ago, my wife and I came across a recipe for French baked eggs that we fell in love with. We were eating a low-carb diet at the time (something we do about once a year for a month), and this became our go-to breakfast. Fast-forward 3 years… and now every recipe that we used to make goes through the lens of “Can we cook this in our Instant Pot?” Fortunate for us, this works better than the oven version; mainly because from start to finish, we can have these done in about 10 minutes! And while these are cooking, I’m generally sautéing some spinach. There you have our typical daily breakfast… Instant Pot Eggs en Cocotte and sautéed spinach.
We even got luckier when switching to this method. The bottom layer cooks the eggs a little more than the top layer. And for a house divided on what a properly cooked egg yolk looks like, this was music to my ears! I like my yolks as close to runny as possible; while my wife prefers a more fully cooked yolk. So I take the top layer and she takes the bottom. All is good in our breakfast world.
And the AMAZING Result…
Perfect Instant Pot Eggs en Cocotte
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Instant Pot Eggs en Cocotte (French Baked Eggs)
Classic French-style, creamy-filled, baked eggs make a simple and tasty brunch dish. Perfect for a low-carb or Keto diet.
- 1 Tbsp. butter softened
- 6 tsp. heavy cream
- 6 large eggs
- 6 Tbsp. Parmesan cheese grated
- cracked black pepper optional
Grease ramekins with softened butter.
Pour in 1 teaspoon of heavy cream to each ramekin and swirl around to coat the bottom.
Crack one egg into each ramekin.
Then top each egg with 1 tablespoon of grated Parmesan cheese.
Finally, crack some black pepper on top of cheese. As much or as little as you prefer.
Add trivet to pot, along with 2 cups of water.
Place 3 ramekins on trivet, followed by second layer of 3 ramekins. Stack them in an alternating pattern, not directly on top of ramekins below. Lock lid and cook for 3 minutes at low pressure.
Once cook time is complete, quick-release pressure. Remove lid and transfer ramekins to a rack to cool. Serve immediately.
The yolks in the top layer will be slightly soft with this method. If you prefer all yolks to be fully-cooked, allow a natural pressure release for 3 minutes, then quick-release remaining pressure.
The top of the eggs will be creamy. If your whites appear runny, it may actually just be the combination of cream and melted parmesan on top. Check for doneness by using a spoon to gently pull egg white away from side of ramekin. If eggs are very jiggly and undercooked, place back in IP and cook for 1 more minute at low pressure. Then, serve immediately or let sit on keep warm until desired doneness is achieved.