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    Home » Instant Pot

    Instant Pot Eggs en Cocotte (French Baked Eggs)

    Published April 7, 2019. Last modified November 13, 2019 By Gary White

    3.0K shares
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    Baked eggs image for Pinterest.

    Classic French-style, creamy-filled, baked eggs make a simple, tasty, and indulgent brunch dish. Perfect for when eating a low-carb or Keto diet. Ready in minutes!Baked eggs in ramekin with bacon on the side.

    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

    • Instant Pot Baked Oatmeal
    • Instant Pot Banana Oat Bread
    • Instant Pot Frittata with Sausage, Mushrooms and Feta

    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…

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

    Expert Tips

    1. 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.
    2. The top of the eggs will be creamy. If your whites appear runny, it may actually be the combination of cream and melted parmesan on top. Check for doneness by using a spoon to gently pull the egg white away from the side of the ramekin. If the eggs are very jiggly and undercooked, place them back in the IP and cook for 1 more minute at low pressure. Then, serve immediately or let sit on keep warm until desired doneness is achieved.

    FAQs

    What kind of ramekins does this recipe use? We use these 4 oz. ramekins.

    What can I substitute for heavy cream? Melted butter works for a substitute for heavy cream in this recipe.

    Can I make these if my pressure cooker doesn't have a low pressure option? You can cook them for 0 minutes on high pressure, but unfortunately the eggs will be hard set. The flavor will still be delicious though!

     

    ★ Did you make these Instant Pot Eggs en Cocotte? Please give it a star rating below! ★

    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.
    4.78 from 18 votes
    Print Pin Rate
    Course: Breakfast
    Cuisine: American, French
    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

    To make in ramekins:

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

    To make in silicon egg mold:

    • Follow directions above, but increase the cook time to 8 minutes for runny yolks, 9 minutes for soft yolks, and 10 minutes for fully cooked yolks. (See note on pressure If your eggs are not as cooked as desired, place back in the Instant Pot and cook for one additional minute.

    Notes

    • When using ramekins, this recipe works best when cooked on low pressure. If your pressure cooker does not have a low pressure setting, you may use high pressure, but it will be more difficult to achieve soft yolks.  However, when cooking eggs in a silicone egg bites mold we have found that you can use either high or low pressure, with the same exact cook time for both. The results will remain the same.
    • 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.
    • Many factors can lead to a need to adjust the cook time.  Those living in higher altitudes may need to increase the cook time. The temperature of your eggs may also impact cook time. We use refrigerated eggs for this recipe, not room temperature. Room temperature eggs will cook more quickly. 

    FAQS

    What kind of ramekins does this recipe use? We use these 4 oz. ramekins.
    What kind of egg bites mold did you use? We used this silicone egg bites mold.
    What size Instant Pot did you use? This recipe was developed in a 6 Quart Instant Pot Duo.
    What can I substitute for heavy cream? Melted butter or whole milk works for a substitute for heavy cream in this recipe.

    Nutrition

    Calories: 155kcal | Protein: 10g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 185mg | Sodium: 318mg | Potassium: 74mg | Vitamin A: 485IU | Calcium: 203mg | Iron: 0.9mg
    Tried this Recipe? Tag us Today!Mention @The.Foodie.Eats or tag #TheFoodieEats!

    THIS POST MAY CONTAIN AFFILIATE LINKS. TO FIND OUT MORE VISIT OUR DISCLOSURE PAGE.

    More Instant Pot Recipes

    • Pressure Cooker Corned Beef and Cabbage with Crispy Top
    • Instant Pot Lentil Soup with Curry and Potatoes
    • Instant Pot Split Pea Soup with Leftover Ham
    • Instant Pot Pumpkin Cheesecake with Maple Glaze

    Reader Interactions

    Comments

    1. Sandy

      April 08, 2019 at 4:35 am

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

      Reply
      • Gary

        April 08, 2019 at 12:30 pm

        That should work! I would try 5 minutes.

        Reply
    2. Becky

      April 08, 2019 at 6:32 pm

      5 stars
      Made these this morning and they turned our great!

      Reply
    3. Beverly Eide

      April 09, 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
    4. Erica

      April 13, 2019 at 4:12 pm

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

      Reply
      • Linda

        July 03, 2019 at 10:05 am

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

        Reply
        • Gary White

          July 03, 2019 at 8:15 pm

          Maybe try setting it for zero "0" minutes on manual.

          Reply
    5. Carol

      May 09, 2019 at 11:26 am

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

      Reply
      • Gary

        May 09, 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
    6. Bob

      July 03, 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 03, 2019 at 8:15 pm

        Definitely.

        Reply
    7. Sharra

      July 03, 2019 at 8:20 am

      5 stars
      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
    8. Stacy Cobb

      July 04, 2019 at 8:34 am

      5 stars
      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
    9. 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.

        Reply
      • Claire

        June 08, 2021 at 10:20 pm

        Can I refrigerate and reheat?

        Reply
        • Gary White

          June 09, 2021 at 7:34 am

          Yes, we always do.

          Reply
    10. Kelly

      August 21, 2019 at 11:20 am

      5 stars
      Excellent, easy to make and turned out exactly as the recipe says. This will be a go-to item in our household!

      Reply
    11. Connie Henckel

      September 21, 2019 at 11:17 am

      1 star
      I just did this in my 6 qt instant pot. I don't have a low pressure setting, so I did 0 minutes on manual and all 6 had hard yolks! 🙁 I can't adjust the time any lower than zero, so I guess I won't be making them again… Yummy flavor, but kids will only eat runny yolks.

      Reply
    12. John

      September 24, 2019 at 8:06 am

      5 stars
      Love these eggs!

      Reply
    13. Katie

      September 24, 2019 at 11:12 am

      5 stars
      My family loved this recipe! It was easy to make and will be one of our new go-to recipes. Thanks!

      Reply
    14. Meg

      December 28, 2019 at 9:53 am

      5 stars
      Easy and so delicious!

      Reply
    15. Esther King

      January 08, 2020 at 10:51 am

      5 stars
      This is the EASIEST way to make eggs literally ever, not to mention delicious! My 11 month old daughter and I both ate these eggs with gusto. Thanks!

      Reply
    16. Lorna Woodhams

      January 10, 2020 at 4:36 pm

      5 stars
      They are delicious! I make them often. I usually just make 1 or 2 because I live alone.

      Reply
    17. Rebecca

      January 12, 2020 at 10:03 am

      5 stars
      So happy you developed a recipe using egg bites mold. I think they turned out even better than using ramekins, which is saying a lot because I really liked them that way. Thank you!

      Reply
      • Tara

        December 19, 2020 at 2:21 pm

        Hi, how long did you do using the egg molds? Were the yolks soft or hard? Thanks!

        Reply
    18. Jim

      January 24, 2021 at 11:48 am

      5 stars
      Amazing absolutely amazing. Also try diced fried bacon on the bottom with gruyere cheese slicesand then follow the recipe above. This is called "eggs Lorraine" it's also amazing. You can take this as far as you want.

      Reply
    19. Mere

      January 30, 2021 at 11:41 am

      Did you use the Pressure Cook setting or the Egg setting?

      Reply
      • Gary White

        January 30, 2021 at 1:43 pm

        Manual pressure cook setting.

        Reply
    20. Mlb

      March 11, 2021 at 9:26 pm

      Can these be made a day ahead?

      Reply
      • Gary White

        March 12, 2021 at 1:52 pm

        Yes!

        Reply
    21. LYLE A LARIVIERE

      November 16, 2022 at 10:46 pm

      Wouldn't a 3 oz Ramekin be better for a less flat egg?

      Reply
      • Gary White

        November 17, 2022 at 1:16 pm

        Possibly, but would cook differently.

        Reply

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