Baked Eggs en Cocotte with Mushrooms and Parmesan

Why You’ll Love This Recipe

• Elegant, French bistro comfort in under 40 minutes.
• Silky eggs, garlicky thyme mushrooms, and nutty Parmesan—simple but luxurious.
• Gentle baking guarantees tender whites and jammy yolks.
• Buttery toast soldiers make every bite satisfying (and fun to dip).

Grocery List

• Produce: Mushrooms, shallot, garlic, fresh thyme, chives or parsley
• Dairy: Eggs, heavy cream, unsalted butter, Parmesan
• Pantry: Olive oil, country bread, kosher salt, black pepper, nutmeg (optional)

Full Ingredients

For the oeufs en cocotte

• 4 large eggs
• 6 oz (170 g) cremini or button mushrooms, thinly sliced
• 1 small shallot, finely minced (about 2 tbsp)
• 1 small garlic clove, minced
• 1 tsp fresh thyme leaves (from about 4 sprigs), plus extra for garnish
• 3/4 cup (180 ml) heavy cream, divided (1/4 cup for mushrooms, 1/2 cup for ramekins)
• 1/2 cup (50 g) finely grated Parmesan, divided (2 tbsp per ramekin total)
• 1 tbsp unsalted butter, plus 1 tbsp unsalted butter for greasing ramekins
• 1 tbsp olive oil
• 1/2 tsp kosher salt (for mushrooms), plus a pinch per egg
• 1/4 tsp freshly ground black pepper, plus more to finish
• Pinch ground nutmeg (optional)

For the buttery toast soldiers

• 4 thick slices country bread or sourdough
• 3 tbsp unsalted butter, softened
• 1 tbsp finely snipped chives or chopped parsley, for garnish

Step-by-Step Instructions

Step 1: Preheat and prep the water bath

Preheat the oven to 350°F (175°C) with a rack in the middle. Bring a full kettle of water to a boil. Lightly grease four 6-oz (175-ml) ramekins with 1 tbsp softened butter. Set the ramekins inside a 9×13-inch baking dish. Optional: line the baking dish with a clean kitchen towel to keep the ramekins from sliding and to help the eggs cook gently.

Step 2: Sauté the mushrooms with thyme

In a medium skillet, heat 1 tbsp unsalted butter and 1 tbsp olive oil over medium-high. Add the sliced mushrooms and cook, stirring occasionally, until they release their liquid and turn deeply golden, 6–8 minutes. Stir in the minced shallot, garlic, and thyme; cook 1–2 minutes until fragrant. Season with 1/2 tsp kosher salt and 1/4 tsp black pepper. Pour in 1/4 cup (60 ml) heavy cream and simmer 1–2 minutes until the mushrooms are coated and the mixture is slightly thickened. Remove from heat.

Step 3: Assemble the ramekins

Divide the creamy mushroom mixture evenly among the greased ramekins (about 3 tablespoons each). Sprinkle 1 tablespoon Parmesan into each ramekin. Crack 1 egg into each, taking care not to break the yolk. Season the top of each egg with a small pinch of salt and pepper.

Step 4: Add cream and cheese

Drizzle 2 tablespoons heavy cream around (not directly over) each yolk so it nestles the egg and mushrooms. Top each ramekin with 1 tablespoon Parmesan. If you like, add a tiny pinch of nutmeg and a few thyme leaves.

Step 5: Bake gently in a bain-marie

Place the baking dish on the oven rack. Carefully pour the hot kettle water into the baking dish to come halfway up the sides of the ramekins. Bake 12–15 minutes until the whites are just set and the centers still wobble slightly when gently jostled. For more set yolks, bake 15–17 minutes. Rotate the pan after 8 minutes if your oven has hot spots. Remove the ramekins from the water bath and let rest 2 minutes.

Step 6: Make buttery toast soldiers and serve

While the eggs bake, spread 3 tbsp softened butter over both sides of the bread slices. Toast in a skillet over medium heat until crisp and golden, 2–3 minutes per side (or broil 1–2 minutes per side, watching closely). Cut each slice into 1-inch-wide “soldiers.” Garnish the baked eggs with snipped chives (or parsley) and a final crack of pepper. Serve immediately, cautioning that the ramekins are hot. Dip the toast soldiers into the creamy eggs.

Pro Tips

• Use room-temperature eggs for the most even, predictable cooking.
• Doneness cues: the white should be opaque with a gentle wobble; remove while the center still jiggles for runny yolks.
• Ramekin size matters: 6-oz (175-ml) ramekins and a water level halfway up their sides create the most consistent results.
• Season lightly—Parmesan adds salt. You can always finish with a pinch of flaky salt at the table.
• For extra insurance, line the baking dish with a kitchen towel to prevent ramekins from slipping and to soften heat.

Variations

• Spinach & Parmesan: Wilt 2 cups baby spinach in the mushroom pan until just tender; squeeze out liquid and fold into the mushrooms before assembling.
• Smoked Salmon & Dill: Skip mushrooms; add 1 tbsp crème fraîche and 1 oz flaked smoked salmon per ramekin, plus a pinch of dill. Swap Parmesan for Gruyère.
• Truffled Mushroom: Finish the baked eggs with a few drops of truffle oil and swap half the Parmesan for finely grated Gruyère.

Storage & Make-Ahead

Oeufs en cocotte are best enjoyed immediately; the eggs continue to cook if held. You can make the creamy mushroom base up to 3 days ahead and refrigerate (covered). Grease ramekins and portion mushrooms in advance, then add eggs, cream, and cheese just before baking. Toast soldiers are best fresh, but you can pre-slice bread and keep it wrapped at room temperature for 1 day. Reheating cooked eggs is not recommended.

Nutrition (per serving)

Approximate values: 550 calories; 17 g protein; 27 g carbohydrates; 42 g fat; 2 g fiber; 680 mg sodium. Calculated with one egg, 3 tbsp cream, 2 tbsp Parmesan, mushroom base, and one buttered slice of bread per serving. Values will vary with bread type and exact portions.