Eggs en cocotte, sounds sorta fancy, sorta complicated and definitely something you’d probably make only once a year… right? But it’s really nothing more than baked eggs, with an assortment of fresh vegetables, herbs and cheese. The dish is totally simple and can be made relatively quickly (shocking I know). It’s typically served with grilled bread for dipping into the soft yolks, but I decided to switch things up and make sharp cheddar cheese and chive waffles instead. The waffles act as the bread here, but are much more flavorful. Plus, who doesn’t love waffles?

The best part about this dish is you can really make it any way you want. Below I posted the recipe I used, but if you don’t like tomatoes don’t add them. If you want to add bacon go for it! Spinach not your thing? Don’t worry! You can all sorts of veggies, meats and cheeses as it is a highly adaptable dish.

I’ve been wanting these mini Le Creusett dishes for some time now and was so excited to un-wrap them this Christmas. I could barely contain my excitement when I finally had the opportunity to break these bad boys out of their packaging and seriously… how cute are they? If I could cook everything in these mini dishes I totally would. However, if you don’t have these beautiful cocottes don’t worry! Any small, OVEN SAFE dish will do. Note I put that in all caps… it’s important!

As I was saying above, I decided to ditch the bread and make waffles. Now, I’ll be honest. I used a mix and added cheddar cheese and chives, these are not made totally from scratch. But here is the thing, they’re supposed to be quick and simple. Of course you can make waffles totally homemade… but I think the mix is totally fine!

Prep Time

10 mins

Cook Time

12-15 mins

Total Time

25 – 30 mins


Serves 4

For eggs:

  • 4 teaspoons olive oil
  • 4 garlic cloves, minced
  • 8 chives, sliced thin
  • 6 sprigs of parsley, roughly chopped
  • 1/4 of a small red onion, chopped small
  • About 1 and 1/2 cup cherry tomatoes, quartered
  • Handful of spinach, chopped
  • 8 large eggs
  • 2 oz. feta cheese, crumbled
  • Salt
  • Freshly ground pepper
  • Feta, to serve
  • Parsley sprigs, to serve

For waffles:

  • 2 cups Aunt Jemima mix
  • 1 1/2 cup milk
  • 2 eggs
  • 4 tablespoons oil
  • 1/2 cup cheddar cheese
  • 2 tablespoons chives, chopped



  1. Preheat oven to 375 degrees. Prepare four small baking dishes or ramekins by drizzling a teaspoon of olive oil in each to coat the bottom. Once vegetables & ingredients are prepped, divide garlic, chives, parsley, onion, spinach and tomato every between four dishes. Crack two eggs over top per ramekin, then sprinkle with feta, salt and freshly ground pepper.
  2. Add ramekins to a baking sheet and bake for 12-15 minutes or until whites have set and yolks are still soft. Top with with parsley leaves and extra feta, then serve immediately.
  3. While the eggs are cooking, combine Aunt Jemima waffle mix, milk, egg, and oil; stir until lumps disappear. Then add shredded cheddar cheese and chopped chives and mix until well combined. For best results, allow batter to rest 4-5 minutes before baking. Pour desired amount of batter into lightly greased waffle iron. Bake until steaming stops.
  4. Serve warm with baked eggs.