shallot and mushroom eggs en cocotte

I initially shied away from making eggs en cocotte because I was convinced that the only way I wanted to eat eggs was very softly scrambled with lots of butter. I am happy to report that I was undeniably wrong; and I can’t believe it took me this long to make what I now call mini pots of breakfast heaven. Next time you want eggs for breakfast (or for any other meal), let me tempt you with this: a foundation of buttery shallots and mushrooms covered in eggs and cream inside a cute little ramekin. Throw in some bacon if you want (duh!), and top with chives and Parmesan.


If you’re like me, this will firmly replace the role of an omelette (why are they usually dry and boring?) and will contend for your new favorite way to eat eggs. Also, if you build up your collection of ramekins this makes for an elegant yet easy dish to make for guests. Serve with toast soldiers and you will feel extra fancy. *P.S. for those that are gluten-free this is the perfect quiche alternative



These Staub cocottes come with cute lids, though I did not actually use them in this recipe



Makes two, 2-egg cocottes

Equipment needed: two oven-proof containers (aka cocottes) that can hold approximately 8 ounces, and a baking dish that two cocottes can fit inside

2 tablespoons butter, plus more for greasing the cocottes
1 medium shallot, diced
3 to 3.5 ounces mushrooms (about 3 large crimini mushrooms), diced
1 large or 2 small garlic cloves, minced
2 cooked pieces bacon, chopped (optional)
4 large eggs
2 tablespoons heavy cream, divided
2 teaspoons chives, diced
salt and pepper, to taste
freshly grated Parmesan cheese, for serving
2 pieces buttered toast (optional, and I used brioche)*

Preheat oven to 375 degrees F. Prepare your two cocottes by buttering the insides.

In your smallest fry pan, sauté 2 tablespoons butter with the shallot and mushrooms on medium high heat for 8 minutes. Lightly dust with salt and pepper, then add the garlic and sauté for an additional 2 minutes. Remove from heat and divide evenly into your two cocottes. Divide the chopped bacon between the cocottes, if using.

Crack two eggs into each ramekin over the top of the onion, mushrooms, and bacon (watch for stray shell fragments). Pour 1 tablespoon cream into each ramekin. Sprinkle a pinch of salt and pepper on top. Set the two ramekins in a baking dish and fill the baking dish with the hottest water from your faucet, until the water comes halfway up sides of the ramekins.

For a runny yolk, bake 18-20 minutes**
For a medium-set yolk, bake 20-22 minutes**
For a firm yolk, bake 23-25 minutes**

When the eggs are baked to your liking, immediately remove the cocottes from the hot water bath (and don’t forget to use oven mitts). Sprinkle chives and grated Parmesan on top. Eat with toasted, buttery bread.

*Feel free to get a bit fancy and cut your toast into soldiers

**Keep an eye on your eggs as they bake- depending on the thickness of your particular cocottes baking times may vary slightly

7 thoughts on “shallot and mushroom eggs en cocotte

  1. Hola Alicia! How do you nail it every single time?? Your pictures are gorgeous, and your narratives make me smile and often laugh such that I now actually quote you and by extension Patrick on a regular basis, such as when I want a Chinese Chicken salad and I say to my husband, “Let’s make Alicia’s asian salad, you know, the one with the cabbage?”. Okay, that’s not a direct quote of Patrick, but inspired by your funny story of post-vacation detox cravings.

    I love making your recipes, and they always turn out to be fantastic and repeat dishes in our Pennsylvania kitchen.

    We will add this one to our repertoire!

    Yours is one of my top three favorite food blogs, right up there with Smitten Kitchen and Nom Nom Paleo. Sorry for all the gushing…I’m just a fan. Keep up the great work!


    1. Wow, Sarah, you are so kind! And your words are incredibly encouraging to me. It’s always a joy to hear that people like the recipes! I also love Smitten Kitchen, and I will be sure to check out Nom Nom Paleo! Thank you and hope to see you soon! xoxo


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