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A ramekin with a baked egg in it with a hand dipping a baguette slice into the yolk.
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French Baked Eggs (Oeufs en cocotte)

These French baked eggs (oeufs en cocotte) combine earthy sautéed mushrooms and rich crème fraiche all baked to perfection for a cozy and elegant breakfast or brunch.
Course Breakfast, Breakfast/Brunch
Cuisine French
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 181kcal
Author Ann Otis

Ingredients

  • 1 1/2 tablespoons extra virgin olive oil divided (see notes)
  • 1 shallot finely diced (approximately 1/3 cup)
  • 1 clove garlic minced
  • 8 ounces coarsely chopped baby bella or white button mushrooms
  • 1 tablespoon unsalted butter
  • 1/4 cup creme fraiche
  • 4 large eggs
  • 1 teaspoon chopped fresh chives or to taste
  • Kosher salt and ground black pepper to taste
  • Crusty bread for serving
US Customary - Metric

Instructions

  • Preheat the oven to 350 degrees F. Bring a kettle or large pot of water to a boil.
  • Brush the insides of four 8-ounce ramekins with olive oil. Place the ramekins in a 9x13-inch baking pan or casserole dish.
  • Heat a large skillet over medium-low heat and add 1 tablespoon olive oil. Add the shallots and garlic and cook, stirring, until soft and translucent, 3-4 minutes. Add the mushrooms and a pinch of salt, turn the heat up to medium, and continue cooking until the mushrooms are soft and browned, and the liquid has cooked off, 5-7 minutes.
  • Divide the mushrooms evenly between the ramekins. Top the mushrooms with one tablespoon of creme fraiche per ramekin, spreading over the top. Top the creme fraiche with one egg per ramekin. Sprinkle with salt and pepper.
  • Pour boiling water into the baking dish, around the ramekins, until the water comes about halfway up the sides of the ramekins.
  • Cook for 10-20 minutes, or until desired doneness is reached (this traditionally this means firm whites and a runny yolk, about 10-12 minutes).
  • Carefully remove the baking pan from the oven, then remove the ramekins from the water bath using canning tongs or a flat spatula. Sprinkle with pepper, chives and serve with crusty bread.

Video

Notes

*Butter may be used in place of the olive oil to grease the ramekins.

Nutrition

Calories: 181kcal | Carbohydrates: 5g | Protein: 8g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 180mg | Sodium: 72mg | Potassium: 357mg | Fiber: 1g | Sugar: 2g | Vitamin A: 415IU | Vitamin C: 1mg | Calcium: 54mg | Iron: 1mg