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

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Main Dish
Very Easy
32 min
213 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 slipped into a ramekin with cream and an egg: a few minutes in the oven later, the white is set, the yolk still runny, and everyone's fighting for sauces. Serve with good toast, so you don't miss a crumb!

Ingredients

4

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 about 2 tablespoons of liquid 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 bain-marie for about 15 minutes in an oven preheated to 350°F/180°C (fan oven).
  • Mushroom baked eggs: a quick and ultra-comforting recipe! - Preparation step 11Serve with toast, bon appétit :)

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FAQ ❓

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

Yes, it's essential. Mushrooms contain a lot of water, and if added raw, they risk soaking the preparation. Sauté them in a pan with butter, garlic and shallot until golden and slightly caramelized. This will give them extra flavor and a melt-in-the-mouth texture!
It's best to use full-fat liquid cream (30% fat content), which is richer and creamier. You can also mix a little light cream and grated cheese to lighten the recipe without losing flavor. Heavy cream also works, but will give a denser texture.
Cocotte eggs are best eaten straight from the oven, as their texture is based on the minute cooking of the yolk. However, you can prepare the filling in advance. All you have to do is crack the eggs and put them in the oven just before serving.
Button mushrooms are perfect for their sweetness and mellowness, but you can also vary with oyster mushrooms, shiitake mushrooms, or a forest mix for more character. In autumn, porcini or chanterelle mushrooms add an irresistible woody fragrance.
Serve with toasts to dip the runny yolk. For a light dish, 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 obtain a thin, gratinated layer, or mix fresh cheese with the cream for an even more melt-in-the-mouth texture.

Nutrition

for 1 serving / for 100 g
Calories: 213Kcal
  • Carbo: 3g
  • Total fat: 17.9g
  • Saturated fat: 8.3g
  • Proteins: 9.6g
  • Fibers: 1.6g
  • Sugar: 2.2g
  • ProPoints: 6
  • SmartPoints: 8
Nutritional information for 1 serving (181g)

Cookware

oven
burner

Attributes

Keep refrigerated
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Questions

Photos of members who cooked this recipe

Juliette HessJuliette Hess
I’ve been creating culinary content at Petitchef for over 7 years.
I love traveling and discovering new dishes, trying out new culinary trends, and exploring new restaurants.
I’m a pasta fan in all its forms ❤ from udon noodles to tagliatelle, I love cooking it and even making it homemade!
Right now, I’m preparing, filming, and photographing your next recipe, and I hope you’ll love it!

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