When we went to Europe in May we ate just about every style of eggs for breakfast. A favorite of ours was Eggs en Cocotte made in the oven. I adore Eggs en Cocotte BUT they do take about 25 minutes to bake in a conventional oven. So, I decided to make Eggs en Cocotte in the Instant Pot!
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The Instant Pot: Steamer, Pressure Cooker, Slow Cooker and Rice Maker All in One!
With the Instant Pot Eggs en Cocotte take about 5 minutes and come out creamy, dreamy perfection! Let’s face it, when it comes to breakfast, time is a factor and there is no quicker or easier way to get breakfast on the table in a hurry than with the Instant Pot.
What to serve them On or With:
Serve with your favorite toast (may I suggest sourdough), on my sweet potato fritters, or alongside my favorite breakfast hash!
The Recipe: Eggs en Cocotte in the Instant Pot!
Tips and what you will need: Eggs en Cocotte are made in ceramic ramekins. You will need three 4-5 oz ramekins and an Instant Pot . Click to see Eggs en Cocotte made in the oven. For runny yolks set timer to two minutes, for firm yolks set timer for four minutes. If you would like to make less than 3 eggs, fill the remaining ramekins with water and place in cooker or eggs will cook too fast. More Instant Pot Recipes: BBQ Baby Back Ribs, Pulled Pork Tacos, Pulled Pork Tacos.
A quick easy way to make this delicious and slightly decadent breakfast! Note: For runny yolks set timer to two minutes, for firm yolks set timer for four minutes. If you would like to make less than 3 eggs, fill the remaining ramekins with water and place in cooker or eggs will cook too fast.
- Butter, room temp
- 3 Tablespoons cream
- Three fresh pasture raised eggs!
- 1 Tablespoon chives
- sea salt and freshly ground pepper
- 1 cup water for Instant Pot
Use a paper towel to wipe the sides and bottoms of ramekins with butter.
Pour 1 Tablespoon cream into each ramekin
Carefully crack an egg into each ramekin (careful not to break the yolks)
Sprinkle with chives.
Place the rack in the bottom of the Instant Pot.
Add one cup water to bottom of Instant pot.
Place ramekins on rack.
Close and seal Instant Pot lid and turn steam release valve to the sealed position.
Plug instant pot in. Press manual, use the + or - button to adjust the time to 2 minutes.
Press pressure cook and make sure it's set to low.
You will hear a beep and the cooker will say 'on'. Walk away!
After a couple of minutes the timer will change to show 2 minutes.
As soon as the timer goes off, use an oven mitt or wooden spoon to turn release valve to venting position.
Steam will shoot out the top. When steam dissipates carefully remove ramekins with hot pad or kitchen towel.
Season with sea salt and pepper. Serve alone or on toast.
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Post tags: Gluten free, grain free
Yum, I love baked eggs, these look so good, I would love some for breakfast tomorrow!
I have the ramekins! Now I need that Insta Pot to make this delicious breakfast!
I really need to check out this Insta Pot!
Mmm, looks like a lovely breakfast. 2 minutes cooking time is pretty fast. Must check out this miraculous instapot!
I tried it today. Apparently 2 min is way too long as the eggs came out hard cooked. They looked like they might be undercooked with the liquid cream on top, but in reality they were solid. Next time I’ll try 1 min instead.
Interesting. Mine come out perfect at 2 minutes. I wonder if altitude makes a difference. I wouldn’t think so but I’m not sure what other variable could make the difference!
I live at about 3000’ altitude. When I made hard boiled eggs in my IP using the 5-5-5 method, they were overlooked. Now, I cook gorvonly 3 minutes. Do, altitude might make a difference,
It does make a difference!
Sorry about the typos…..
No worries! I do it all the time:)
I’m cooking for 8. I would like to put in along with eggs-potatoes, chiles, ham, cheese etc. If I cover each ramekin with foil how long shall I cook them for?
I have never added veggies but would assume the veggies would take longer than the eggs. I would cook them separately.
Did 2 eggs en cocotte this morning. Turned out perfectly as per instructions. Used hal and half instead of cream. Would have liked to have a runnier yolk, but as yet haven’t figured out (as I am new to the Instant Pot) how to reduce time by 1/2 minutes. Jim
It does take some experimentation doesn’t it! Glad you liked the recipe!
Mine came out hard cooked, so next time I’ll try 1 minute. Still damn tasty though!
Oh darn! Let me know if one minute work for you. But I am glad you still loved them!
Did you use high pressure or low pressure x 2 minutes? Thanks.
Low. It’s in the instructions under number 10. Easy to miss. Maybe I’ll make it in BOLD lettering.
I have 8 ounce ramekins. How would you up-size the recipe for larger ramekins?
Hmmm, I don’t know for sure as I have never tried it. I think one egg would be too small for an 8oz ramikin, so I would put two in. That might increase your cooking time 30 seconds or so (just a guess!)
What is the purpose of the cream? Is there a non dairy alternative?
It just makes the eggs more creamy. Eggs en Cocotte always has cream, otherwise it’s just baked eggs (which is fine too!) You can definitely use an alternative.