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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.
Course Breakfast
Cuisine American, French
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 6
Calories 155kcal
Author Gary White


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


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.


  • 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. 


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.


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