OEuf cocotte creamy mushrooms
20 min
Average: 4.3 (7 votes)

Œufs Cocotte with Creamy Mushrooms

Oeufs cocotte are a delightful French breakfast or brunch option. Combined with creamy mushrooms, this dish is both comforting and refined. A wonderful dish to enjoy throughout the year with seasonal mushrooms.

Ingredients For



Preheat your oven to 355°F and prepare the ingredients

© ©Dan Atkins


Cook the Mushrooms: Melt a tablespoon of butter in a skillet over medium heat. Sweat the mushrooms for 2 minutes without seasoning them yet. Set them aside.

© ©Dan Atkins


In the same pan, melt the rest of the butter, add the shallots and cook for 5 minutes - don’t let them brown. Add white wine, reduce by turning up the heat, and then add the cream.

© ©Dan Atkins


Stir in the cooked mushrooms and parsley.

© ©Dan Atkins


Season with salt and pepper to taste.


Butter and season four individual-sized ramekins. Crack 2 eggs into each ramekin, being careful not to break the yolk.

© ©Dan Atkins


Prepare a bain-marie: use a casserole dish or large saucepan, one that’s big enough to hold your ramekins or oven tray so that the ramekins bathe in water to about halfway up their sides. Fill the pan with hot water and cook for 6 minutes

© ©Dan Atkins


The egg whites won’t be fully cooked at this stage: pour the warm mushroom sauce on top of the eggs, and they will be done perfectly. Serve with toasted bread and cured ham for some extra flavor.

© ©Dan Atkins

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