Instant Pot French Baked Eggs
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Switch up your weekend breakfast routine with these Instant Pot French Baked Eggs for a delightful twist on your usual fried or scrambled eggs. Also known as “eggs en cocotte,” these eggs are creamy, tender, and incredibly easy to prepare using your Instant Pot. It’s a fuss-free way to bring a touch of French elegance to your breakfast table.
While egg prices might make you think twice about how often you enjoy them. However, this recipe turns eating eggs into a special experience. These Instant Pot French baked eggs are perfect for when you want to savor something a little more indulgent despite the cost. Their rich, velvety texture makes them well worth the splurge, adding a sense of occasion to any morning.
To prepare these eggs in the Instant Pot, you’ll need small ramekins that have been greased with butter to ensure easy removal. Traditionally, they’re baked in the oven using ramekins or a muffin tin. However, the Instant Pot method makes them even simpler. If you prefer, you can use silicone egg molds designed for the Instant Pot pressure cooker. Although, keep in mind that they take slightly longer to cook. Don’t worry—I’ve included all the cooking details in the recipe to make sure you get perfect results every time.
Ingredients for Instant Pot French Baked Eggs
- BUTTER
- CREAM
- LARGE EGGS
- PARMESAN CHEESE
- CRACKED BLACK PEPPER
Instructions for Instant Pot French Baked Eggs Recipe
Once your ramekins are prepared and greased, start by adding a small amount of heavy cream to the bottom of each one. Gently swirl the ramekin to coat the bottom evenly with the cream, creating a rich base for the eggs. Next, crack one egg into each ramekin, being careful to keep the yolk intact. Finally, sprinkle a little Parmesan cheese and freshly ground black pepper over the top of the eggs for added flavor and a touch of sophistication.
To cook the eggs, pour 2 cups of water into the bottom of your Instant Pot and place the trivet inside. Arrange three of the ramekins on the trivet, ensuring they’re stable. Then, stack the remaining three ramekins on top in an alternating pattern to create a second level. Secure the lid of the Instant Pot and make sure it is in the sealed position. Set the cooking time according to your yolk preference: 2 minutes for runny yolks, 3 minutes for firmer yolks. If you’re using silicone molds instead of ramekins, be aware that they may take up to 10 minutes to pressure cook.
Once the cooking cycle is complete, carefully release the pressure valve and remove the ramekins from the Instant Pot using tongs or a heat-resistant glove. Let them cool for a minute before serving. These French-style eggs are incredibly easy to make and deliver a luxurious, creamy texture that pairs beautifully with toasted bread or a fresh side salad. Enjoy!
Frequently Asked Questions
Can I add additional ingredients to the ramekins?
Absolutely! You can customize these eggs by adding ingredients like diced ham, cooked bacon, sautéed spinach, or chopped tomatoes. Layer these under the egg for extra flavor. A sprinkling of chives after cooking is a great garnish.
Can I use milk instead of heavy cream?
Yes, milk can be used as a lighter alternative to heavy cream, but the texture may be slightly less rich. Whole milk works best for a creamy result.
How do I prevent the eggs from overcooking?
Stick to the recommended cooking times and perform a quick pressure release immediately after cooking. This stops the cooking process and helps maintain the desired yolk consistency.
Can I make these eggs ahead of time?
While these eggs are best enjoyed fresh, you can prepare them ahead of time and reheat gently in the microwave or oven. Be aware that reheating may slightly alter the texture.
What can I serve with French baked eggs?
These eggs pair beautifully with toasted bread, croissants, or a fresh green salad. They also make a wonderful addition to a brunch spread alongside fruit, pastries, or roasted potatoes.
FOR MORE RECIPES LIKE THIS, TRY:
Instant Pot French Baked Eggs
Real Mom Kitchen
Equipment
Ingredients
- 1 Tbsp butter softened
- 4 Tbsp heavy cream
- 6 large eggs
- 3 Tbsp grated or shredded Parmesan cheese
- cracked black pepper
Instructions
- Grease 6 (4 oz) ramekins with the softened butter. Then add 2 tsp of heavy cream to each ramekin and swirl around to coat the bottom. Crack an egg into each ramekin.
- Sprinkle each with 1/2 tablespoon of Parmesan cheese along with some cracked black pepper.
- Add 2 cups of water to the Instant Pot and place the trivet inside.
- 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.
- Cook on low pressure for 2 minutes for runny yolks, 3 minutes for hard yolks.
- Do a quick-release pressure. Remove lid and transfer ramekins to a rack to cool. Serve immediately.
Notes
Nutrition
This recipe is adapted from The Foodie Eats.
