Mushroom baked eggs: a quick and ultra-comforting recipe!

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Main Dish
Very Easy
32 min
207 Kcal

Eggs, mushrooms and a little cream... That's all it takes to make a delicious meal ;) This creamy, fragrant mushroom version takes just a few minutes to prepare and is a delight every time. The mushrooms are sautéed with a touch of garlic and shallot, then placed in a ramekin with cream and an egg: a few minutes in the oven later, the white is set, the yolk is still runny, and everyone's fighting to mop up the sauce. Serve with good toasted bread so you don't miss a crumb!

Ingredients

4
Estimated cost: 4.02€ (1€/serving)

Materials

  • Frying pan
  • Cutting board
  • Ovenproof dish
  • Ramekins

Preparation

Preparation5 min
Cook time27 min
  • Mushroom baked eggs: a quick and ultra-comforting recipe! - Preparation step 1Clean mushrooms with a damp cloth or paper towel to remove soil, then cut into thin strips.
  • Mushroom baked eggs: a quick and ultra-comforting recipe! - Preparation step 2Peel and finely chop the shallot, then mince the garlic.
  • Mushroom baked eggs: a quick and ultra-comforting recipe! - Preparation step 3Rinse and chop parsley.
  • Mushroom baked eggs: a quick and ultra-comforting recipe! - Preparation step 4In a large frying pan, melt the butter over medium heat. Add the shallot and sauté for 2-3 minutes until translucent.
  • Mushroom baked eggs: a quick and ultra-comforting recipe! - Preparation step 5Stir in the mushrooms and cook over medium-high heat for ten minutes, stirring regularly, until they have released their water and are starting to brown.
  • Mushroom baked eggs: a quick and ultra-comforting recipe! - Preparation step 6Add the garlic, season with salt and pepper and cook for a further 2 minutes. Finish by adding the parsley.
  • Mushroom baked eggs: a quick and ultra-comforting recipe! - Preparation step 7Pour 5 cl (about 2 tablespoons) of cream into each ramekin, add about 3 tablespoons of mushrooms, and stir.
  • Mushroom baked eggs: a quick and ultra-comforting recipe! - Preparation step 8Crack an egg into each and season to taste with salt and pepper.
  • Mushroom baked eggs: a quick and ultra-comforting recipe! - Preparation step 9Place the ramekins in an ovenproof dish and pour in boiling water up to about halfway up the sides of the ramekins.
  • Mushroom baked eggs: a quick and ultra-comforting recipe! - Preparation step 10Bake the eggs in a water bath for about 15 minutes in a fan oven preheated to 180°C (350°F).
  • Mushroom baked eggs: a quick and ultra-comforting recipe! - Preparation step 11Serve with toast. Enjoy! :)

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FAQ ❓

Is it necessary to precook the mushrooms before putting them in the eggs?

Yes, it's essential. Button mushrooms contain a lot of water, and if added raw, they risk making the dish watery. Sauté them in a pan with butter, garlic and shallot until golden and slightly caramelized. This will give them extra flavor and a tender, melt-in-the-mouth texture!
It's best to use full-fat liquid cream (30% fat), which gives a richer, creamier result. You can also mix a little light cream and grated cheese to lighten the recipe without losing flavor. Thick cream also works, but will give a denser texture.
Eggs en cocotte are best eaten straight from the oven, as their texture depends on the yolk being cooked just before serving. However, you can prepare the filling in advance. All you have to do is crack in the eggs and put the ramekins in the oven just before serving.
Button mushrooms are perfect for their mild flavor and tender texture, but you can also use oyster mushrooms, shiitake mushrooms, or a woodland mushroom mix for more character. In autumn, porcini or chanterelles add an irresistible, woodsy aroma.
Serve them with toasted bread fingers, country bread or a crusty baguette for dipping into the runny yolk. For a light meal, add a green salad or a few roasted vegetables. They're also a great choice for brunch or a quick dinner, ready in under 20 minutes.
Absolutely! Gruyère, Comté or grated Parmesan go very well with mushrooms. You can sprinkle a little on before cooking to get a thin, golden, gratinated topping, or mix cream cheese into the cream for an even more melt-in-the-mouth texture.

Nutrition

for 1 serving / for 100 g
Calories: 207Kcal
  • Carbo: 13g
  • Total fat: 12.4g
  • Saturated fat: 5.2g
  • Proteins: 10g
  • Fibers: 1.8g
  • Sugar: 10.4g
  • ProPoints: 6
  • SmartPoints: 8
Nutritional information for 1 serving (180g)
Gluten free

Cookware

oven
burner

Attributes

Keep refrigerated
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Photos of members who cooked this recipe

Juliette HessJuliette Hess
I have been creating culinary content for Petitchef since 2017.
I love travelling and discovering new dishes, trying out new food trends and exploring new restaurants.
I’m a huge fan of pasta and noodles in all their forms ❤ from udon noodles to tagliatelle, I love cooking them and even making them from scratch!
I’m currently preparing, filming and photographing your next recipe, and I hope you’ll enjoy it!

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