Instant Pot Eggs en Cocotte (French Baked Eggs)

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.

 

Baked eggs in ramekin with bacon and coffee on the side.

 

More Instant Pot Breakfast Ideas

 

The Process

Ramekins greased with butter.

Grease ramekins with softened butter.

 

Ramekins with butter and heavy cream.

Pour in 1 teaspoon of heavy cream to each ramekin…

 

Ramekins with butter and heavy cream.

…and swirl around to coat the bottom.

 

Ramekins with eggs, butter, and heavy cream.

Crack one egg into each ramekin…

 

Eggs in ramekins topped with Parmesan.

Then top each egg with 1 tablespoon of grated Parmesan cheese.

 

Eggs in ramekins topped with Parmesan and cracked black pepper.

Finally, crack some black pepper on top of cheese. As much or as little as you prefer.

 

Trivet in Instant Pot with water.

Add trivet to pot, along with 2 cups of water.

 

Three ramekins on top of trivet in pot.

Place 3 ramekins on trivet…

 

Second layer of 3 ramekins on top of trivet in pot.

…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 2 minutes at low pressure for runny yolks, 3 minutes for hard yolks.

 

Two layers of 3 ramekins with cooked eggs.

Once cook time is complete, quick-release pressure. Remove lid and transfer ramekins to a rack to cool. Serve immediately.

 

And the AMAZING Result…

Perfect Instant Pot Eggs en Cocotte

Spoonful of baked egg in ramekin with bacon on the side.

 

And as Always… Please Pin & Share the Love!

Baked eggs image for Pinterest.

 

★ Did you make these Instant Pot Eggs en Cocotte?

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Baked eggs in ramekin with bacon on the side.

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.
5 from 3 votes
Print Pin Rate
Course: Breakfast
Cuisine: French
Keyword: baked eggs
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 6
Calories: 155kcal
Author: Gary White

Ingredients

  • 1 Tbsp. butter softened
  • 6 tsp. heavy cream
  • 6 large eggs
  • 6 Tbsp. Parmesan cheese grated
  • cracked black pepper optional

Instructions

  • 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 2 minutes at low pressure for runny yolks, 3 minutes for hard yolks.
  • Once cook time is complete, quick-release pressure. Remove lid and transfer ramekins to a rack to cool. Serve immediately.

Notes

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.

Nutrition

Calories: 155kcal | Protein: 10g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 185mg | Sodium: 318mg | Potassium: 74mg | Vitamin A: 485IU | Calcium: 203mg | Iron: 0.9mg

 

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16 Comments

  • Reply
    Sandy
    April 8, 2019 at 4:35 am

    I think this is wonderful. Is it possible to put 2 eggs in one ramkin?

    • Reply
      Gary
      April 8, 2019 at 12:30 pm

      That should work! I would try 5 minutes.

  • Reply
    Becky
    April 8, 2019 at 6:32 pm


    Made these this morning and they turned our great!

  • Reply
    Beverly Eide
    April 9, 2019 at 1:36 pm

    What size pot were you using and what size ramekins?

    • Reply
      Gary
      April 10, 2019 at 8:25 pm

      6qt IP and 4oz ramekins.

  • Reply
    Erica
    April 13, 2019 at 4:12 pm

    What if my pot doesn’t have a low pressure setting?

    • Reply
      Linda
      July 3, 2019 at 10:05 am

      Mine also doesn’t have low pressure setting….maybe a shorter cook time?

      • Reply
        Gary White
        July 3, 2019 at 8:15 pm

        Maybe try setting it for zero “0” minutes on manual.

  • Reply
    Carol
    May 9, 2019 at 11:26 am

    Would sour cream or yoghurt sub for heavy cream on the bottom?

    • Reply
      Gary
      May 9, 2019 at 2:11 pm

      You can sub with melted butter. I wouldn’t recommend subbing with sour cream, as it may not do well when heated and we haven’t tested it.

  • Reply
    Bob
    July 3, 2019 at 7:37 am

    Hi – this sounds delicious, but do you think I could make just 2 servings? 2 ramekins with 1 egg each?

    • Reply
      Gary White
      July 3, 2019 at 8:15 pm

      Definitely.

  • Reply
    Sharra
    July 3, 2019 at 8:20 am


    I really Love the shredded parm versus the grated but these are definitely my new fave! Thank you! Side not i did 2 ramekins for 2 mins low pressure because it was just me eating them.

  • Reply
    Stacy Cobb
    July 4, 2019 at 8:34 am


    After seeing this recipe I went straight to Amazon and bought ramekins. Made these the next day and I have to say it was worth buying ramekins for! Husband approved as well 🙂

  • Reply
    Barbara
    July 10, 2019 at 12:59 pm

    Do you think you could do these in the silicone egg bite molds?

    • Reply
      Gary White
      July 12, 2019 at 12:30 pm

      Yes, that should work.

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