Eggs en Cocotte with Creamed Mushrooms

Eggs en Cocotte with Creamed Mushrooms

2 reviews, 5 star(s). 100% would make again

Ready in 20 minutes

From Jacques Pepin~More Fast Food My Way. I think this dish would be great for an elegant breakfast, a wonderful breakfast-in-bed idea, or even as a first course to a fancy dinner. But, I have to admit that we enjoyed these eggs simply in the comfort of our cozy home without the frills. They were quite delicious and now my husband is requesting them often:)!


2 tablespoons shallot; chopped
1 tablespoon good olive oil
1.5 cups julienned white mushrooms
1/2 teaspoon Salt
Freshly ground black pepper
1 tablespoon cognac/white wine
1/2 cup heavy cream
3 tablespoons Gruyere cheese; grated
4 Eggs
chives; chopped
2 large slices country bread; toasted, buttered and cut in

Original recipe makes 4 Servings



You will need to toast the bread. Just do them ahead of time, so that you will have them ready. I chose to sprinkle some Parmesan on them....just because I thought it would look a bit more sophisticated :). Really, though, I do think the Parmesan does add a nice touch to the bread sticks. Heat the shallot (or onion) and oil in a small saucepan over high heat. You will notice that the shallot will start to sizzle, stir and cook for another 30 seconds or so. You can add the mushrooms, salt and 1/4 teaspoon pepper. Cook the mushrooms, stirring occasionally, for about 2 minutes. Add cognac (or wine or chicken stock) and mix well. Add the cream and bring it all to a boil. Continue boiling over high heat for 1-1/2 to 2 minutes to reduce. Divide the mixture among 4 small (1/2-cup) ramekins or other small molds. Sprinkle cheese, salt/pepper and/or chives on top. (The recipe may be prepared ahead to this point.) Or... you can just crack the egg and place the cheese/chives on top of the egg like I did. Just before serving time, break an egg into each ramekin and arrange the ramekins (without their lids) in a saucepan that is deep enough so the pan lid fits on top to cover the ramekins while they are cooking. Pour enough water around the ramekins in the pan to extend about 1/2 inch up the sides. Bring to a boil, cover the pan (not the individual ramekins) and cook for 5 to 7 minutes, or until the eggs are set but still a little runny. To serve, sprinkle a little freshly ground black pepper on top of the eggs, if you like. Serve with a small espresso spoon on each plate.

Alert editor   

Adding cream to the mushrooms...

Creamed mushrooms in ramekins...sitting in a water bath(in skillet).

Egg on top of creamed mushrooms...topped with cheese and chives.

In skillet...covered with lid.

Eggs en cocotte...with breadstick.

See 2 more photos
Calories Per Serving: 320 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

Date My private notes
Add your own private notes with BigOven Pro!

Take your recipes anywhere

Save to your recipe box and bring to the store with free BigOven membership!

Recipe Links

Link in another recipe. What would you serve with this?

Comment on Eggs en Cocotte with Creamed Mushrooms

Rating (optional):

sign in to add your comment

Get seasonal ideas by email


Comment or review

Everything it says on the tin. And more
yorkscot80 3y ago

This recipe is actually quite easy to tweak to your preferences. You can't really mess up this recipe. Feel free to use any cheese you like or have on hand. I added some chives, but that is purely optional. If you notice, I chose to sprinkle the cheese on top of the eggs(not on top of the creamed mushrooms), just my personal preference. Tip: If you do not like mushrooms, try using creamed spinach. [I posted this recipe.]
ellie36 6y ago

Add unlimited recipes. Remove ads. Custom folders. Find recipes for your diet. Try BigOven Pro Free