In case you guys haven’t noticed, I looooove eggs (these ramen eggs, deviled eggs, scrambled eggs, egg salad, egg muffin, egg pie, egg stuffed scones are just a few examples!). And Eggs en Cocotte is one of my favorite ways to eat eggs! I mean, how could it not be? It’s one of the easiest ways to prepare an egg dish, it looks fancy (though it takes a fraction of the effort of a poached egg or hard-boiled egg or an omelette), and it’s brimming with flavor! Eggs en cocotte are simply individually baked eggs, typically in small ramekins, and they are so easy and versatile because you can pair them with all kinds flavorful add-ins.
On a regular morning, I’d make my eggs en cocotte as simple as can be – just eggs, cream, butter and seasoning. But on weekends, I prefer to dress them up a little bit, like this Creamy Gruyere and Mushroom Eggs en Cocotte (Mushroom Baked Eggs) dish that I’m sharing with you guys today! There’s so much flavor in this baked egg dish, and for something that looks fancy and fit for a special occasion or celebration, this recipe is deceptively simple. When I was younger, I used to eat a cheat version of eggs en cocotte, which was to simply steam the eggs in the microwave with some seasoning. These gruyere and mushroom eggs en cocotte are definitely an upgrade, but not that much more complicated. This was how I introduced eggs en cocotte to K, and it quickly turned into one of his favorite breakfasts as well!
So what’s so special about these Gruyere and Mushroom Eggs en Cocotte?
At the bottom of each ramekin, you got sauteed sliced mushrooms with thyme, mixed with cream to make a creamy sauce that tastes like concentrated cream of mushroom (but more flavorful!). A perfectly cooked egg, with a runny yolk, nestled in that flavor packed mushroom cream. Salty, melted, gooey gruyere cheese on top. Served with buttery toast to soak up all that delicious creamy mushroom, golden yolk, and cheese.
Talk about a flavor explosion! What I love about this mushroom eggs en cocotte dish is that the cream of mushrooms at the base seasons the whole dish, and as you break the egg yolk, you get a creamy, herby, spiced, mushroom flavored egg yolk. Feel free to switch up the herbs and cheese to suit your preferences for these mushroom baked eggs! And for a dinner option featuring flavor-packed mushrooms, you can check out these spinach and mushroom polenta stacks!
If you want to serve these mushroom baked eggs for a crowd, you can easily multiply the recipe (the cooking time may increase slightly). And instead of baking them in the oven, you could also steam them on a stove top steamer too. These gruyere and mushroom eggs en cocotte would be perfect for an elegant brunch on a lazy weekend or a celebratory brunch like for Mother’s day. You can prep them ahead of time and then cook them all together in the oven. And you could even go ahead and pair it with this gin and blood orange mimosa for a truly celebratory breakfast/brunch! 🙂
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