Silky baked eggs nestled in creamy mushrooms, shallots and a delicious mustard sauce, then gently cooked in ramekins until the whites are just set and the yolks stay runny. This classic French dish, known as oeufs en cocotte, is ready in 35 minutes and made for dunking crusty bread.
Creamy Mushroom Baked Eggs – A French Classic
There’s something about baked eggs that feels like a treat, yet they’re one of the simplest things you can make. In France, they’re called oeufs en cocotte; in the US, you’ll often see them as shirred eggs. Whatever you call them, it’s the same idea: eggs cracked into little dishes and baked until the whites set and the yolks stay soft.
This version sits the eggs on a bed of mushrooms fried until golden, with shallots, garlic, a splash of cream and a spoonful of wholegrain mustard. I’ve used oyster mushrooms here, which crisp up beautifully at the edges and have a lovely delicate flavour.
It’s perfect for a slow vegetarian weekend breakfast or brunch, but just as good as a cosy lunch or dinner, or an elegant starter. And with mushrooms at their best right now, it’s one of my favourite autumn recipes.
You can find more French recipe inspiration here.
Baked Eggs, Oeufs en Cocotte or Shirred Eggs?
They’re all names for eggs baked in the oven, but there are small differences in how they’re traditionally made.
- Oeufs en cocotte (sometimes written oeufs cocotte) is the French name. A cocotte is a small cooking pot, and the eggs are baked in individual ramekins or mini cocottes (you might have seen these from Le Creuset), usually in a bain-marie, with cream and a filling such as mushrooms, spinach or cheese.
- Shirred eggs is the American term. They’re traditionally baked in a shallow, flat dish with butter and sometimes cream, though today the name is used for almost any baked egg dish.
- Baked eggs is the everyday British name, and covers everything from these little ramekins to shakshuka-style traybakes.
This recipe is a classic oeufs en cocotte: individual ramekins, a creamy filling and a gentle bake in a water bath.
Why You’ll Love These Baked Eggs
- Ready in 35 minutes: most of that is frying the mushrooms, and the eggs bake in just 8–12 minutes.
- Rich, creamy and comforting: golden mushrooms, a silky mustard cream and a runny yolk in every spoonful.
- Impressive but easy: individual ramekins look elegant enough for a dinner party starter, with none of the stress.
- Naturally gluten-free: just serve with gluten-free bread.
- A good source of protein: eggs make this a satisfying meat-free breakfast, brunch or light supper.
- Easy to adapt: swap the mushrooms for spinach, leeks or tomatoes, or add a little cheese.
Watch How To Make Baked Eggs (Oeufs Cocotte)
Ingredient Notes
- Mushrooms: I’ve used oyster mushrooms here. They have a delicate, slightly sweet flavour and crisp up beautifully at the edges. If you can find chanterelles (also called girolles), they’re a lovely addition and pair perfectly with cream and eggs. Look out for them at farmers’ markets or good greengrocers in late summer and autumn. Brush off any dirt rather than washing your mushrooms, so they fry until golden instead of steaming.
- Shallots: sweeter and milder than onions, and they melt into the cream beautifully. A small onion will do at a pinch.
- Garlic: grating it means it cooks quickly and blends into the sauce without any harsh bits.
- Single cream: gives a silky sauce without being too heavy. For something more indulgent, swap in double cream. Crème fraîche also works and adds a lovely tang. Or you can use soya cream for a dairy-free version.
- Wholegrain mustard: not traditional, but it cuts through the richness of the cream and adds a gentle warmth and depth. Dijon works too if that’s what you have.
- Parsley: flat-leaf parsley brings freshness to an otherwise rich dish. Chives or tarragon are classic French alternatives.
- Eggs: use the freshest eggs you can find, as they hold their shape better.
- Bread: a crusty baguette, some gluten-free bread or a thick slice of sourdough is essential for dipping into the yolk and mopping up the creamy mushrooms.
How to Make Baked Eggs
Start by heating the oil in a large frying pan over a medium heat. Add the shallots and let them soften gently for about 5 minutes, until they’re translucent and smell sweet.
Add the garlic and oyster mushrooms with a pinch of salt. The mushrooms will release their liquid at first, so keep stirring and let it cook off. After 8–10 minutes they’ll start to turn golden, which is where all the flavour comes from, so don’t rush this bit.
While the mushrooms are cooking, preheat the oven to 200°C/400°F and put a roasting tin half-filled with hot water on the middle shelf. This bain-marie is the secret to perfect oeufs en cocotte: the water protects the eggs from the direct heat, so the whites set gently and the yolks stay soft.
Once the mushrooms are golden, stir in the cream, mustard and parsley. Let it bubble for a minute, then season to taste with salt and pepper.
Spoon the creamy mushrooms into four ramekins. Carefully lower the ramekins into the bain-marie. Use the back of a spoon to make a small well in the centre of each one, then crack an egg into each well. I find it easiest to crack each egg into a glass first, then gently tip it into the ramekin.
Bake for 8–12 minutes. At 8 minutes the whites will be just set and the yolks lovely and runny. Leave them a little longer if you prefer a firmer yolk. Keep an eye on them towards the end, as they carry on cooking for a minute or so once out of the oven.
Lift the ramekins out carefully (the water will be very hot), then finish with a little salt, pepper and parsley. Serve straight away with plenty of crusty bread for dipping.
How Long to Bake Eggs in the Oven
At 200°C in a bain-marie, baked eggs take 8–12 minutes, depending on how you like your yolks.
| Bake time | Result |
|---|---|
| 8 minutes | Whites just set, yolks runny. Perfect for dipping |
| 10 minutes | Whites fully set, yolks soft and jammy |
| 12 minutes or more | Firmer yolks, set almost all the way through |
The exact timing depends on the size of your eggs, the thickness of your ramekins and whether the mushroom filling is still warm. Eggs straight from the fridge will need a minute or two longer. The best test is a gentle shake: the whites should be opaque, while the yolks still wobble.
Variations
- Add greens: stir a couple of handfuls of spinach into the mushrooms until wilted before adding the cream. You can also add leeks or kale when cooking the mushrooms.
- Make it cheesy: sprinkle a little grated Gruyère or Comté over each egg before baking. Many hard cheeses are made with animal rennet, so check the label if you’re cooking for vegetarians.
- Try chanterelles: swap some or all of the oyster mushrooms for chanterelles when they’re in season.
- Swap the herbs: tarragon, chives or thyme all work beautifully with mushrooms and cream.
- Add a little heat: a pinch of chilli flakes or a splash of Tabasco over the top before serving.
Storage and Make-Ahead Tips
Baked eggs are best eaten straight from the oven, while the yolks are still runny. Once cooled and reheated, the yolks will set and the whites can turn rubbery.
This dish isn’t suitable for freezing.
Frequently Asked Questions
Oeufs en cocotte is a classic French dish of eggs baked in individual ramekins or small pots (cocottes), usually with cream and a filling such as mushrooms, spinach or cheese. It’s served as a starter, a light lunch or a brunch dish.
Very little. Shirred eggs is the American name for baked eggs, traditionally cooked in a shallow dish with butter. Oeufs en cocotte are baked in individual ramekins, usually in a bain-marie. Today the two names are often used interchangeably.
Yes but I would not. Without the water bath the eggs will cook faster and the edges of the whites can turn slightly rubbery.
Standard ramekins of around 150–200ml are ideal. They hold a generous layer of mushrooms with room for the egg on top.
Crusty bread or toast soldiers are a must for dipping. For a fuller brunch or a light supper, add a green salad with a sharp vinaigrette to balance the richness of the cream.
I hope you enjoy these baked eggs as much as I do. If you do make them, don’t forget to tag me on Instagram! Make sure to save this recipe for later and share it with friends and family looking for easy, comforting brunch ideas!
Baked Eggs with Mushrooms (Oeufs en Cocotte)
Equipment
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Watch How To Make This Recipe
Ingredients
- 2 Tbsp vegetable oil
- 75 g shallots finely sliced
- 2 garlic cloves grated
- 400 g oyster mushrooms cut into strips or mixed mushrooms rouhgly chopped
- 300 ml single cream
- 1 tsp wholegrain mustard
- 3 Tbsp parsley finely chopped plus extra to serve
- 4 organic eggs
- salt & pepper to taste
- crusty bread to serve
Instructions
- Heat the oil in a large frying pan over a medium heat. Add the shallots and fry until soft, about 5 minutes.2 Tbsp vegetable oil, 75 g shallots
- Add the garlic and mushrooms with a pinch of salt. Fry, stirring often, until the mushrooms are golden, 8–10 minutes.2 garlic cloves, 400 g oyster mushrooms cut into strips
- Meanwhile, preheat the oven to 200°C/400°F. Place a roasting tin half-filled with hot water in the oven to make a bain-marie.
- Stir the cream, mustard and parsley into the mushrooms, then season to taste with salt and pepper.300 ml single cream, 1 tsp wholegrain mustard, 3 Tbsp parsley finely chopped
- Divide the mushroom mixture between 4 ramekins. Carefully lower the ramekins into the bain-marie. Make a small well in the centre of each with the back of a spoon, then crack an egg into each well (it's easier to break each egg into a glass first, then tip it in).4 organic eggs
- Bake for 8–12 minutes, depending on how runny you like your yolks.
- Top with salt, pepper and parsley. Serve straight away with crusty bread.salt & pepper , crusty bread
Notes
- Chanterelles (girolles) make a lovely addition when in season.
- For a richer sauce, use double cream or crème fraîche.
- For a dairy-free version use soya cream.
Nutritional Information
Find this recipe online:
Baked Eggs with Mushrooms (Oeufs en Cocotte)
https://theflexitarian.co.uk/recipe-items/baked-eggs-with-mushrooms-oeufs-en-cocotte/
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