Baked Eggs with Sautéed Mushrooms (Oeufs en Cocotte)

Discover how to make these Baked Eggs with Sautéed Mushrooms and Spinach (Oeufs en Cocotte), a simple and delicious French-inspired dish perfect for breakfast or brunch (or even dinner). Learn expert tips, variations, and make-ahead instructions for stress-free entertaining.

If you're a fan of French cuisine, you might already be familiar with oeuf en cocotte, a delightful dish that literally means "eggs in pots." This classic French baked egg dish is a close cousin to shirred eggs, but with one key difference: Oeuf en cocotte is baked in individual dishes placed in a water bath, creating a gentle, even cooking environment. In contrast, shirred eggs are baked directly in the oven without the water bath, resulting in a slightly different texture and experience.

Even though I’m not the biggest fan of eggs in general, this is one of my favorite ways to enjoy them. Like most French dishes, it’s rich and luxurious, making every bite feel indulgent. This egg dish is perfect for entertaining, as you can easily do the prep and most of the assembly the night before and simply crack in the eggs and pop it in the oven in the morning. Its versatility is another big plus—you can use whatever you have in your fridge to add flavor, making it a convenient and flexible recipe for any occasion.

Jump to:

• Why You Will Love This Recipe
• Ingredients
• How To Make Baked Eggs with Sautéed Mushrooms
• Expert Tips
• Variations and Substitutions
• What to Serve With These French Baked Eggs
• Sautéed Mushroom and Eggs Breakfast Recipes
• Storage Instructions
• Make Ahead Instructions
• FAQ's
• Baked Eggs with Sautéed Mushrooms (Oeufs en Cocotte)

Why You Will Love This Recipe

• Quick and Easy: This simple recipe comes together in no time, making it perfect for a lazy brunch or a quick weeknight dinner.
• Versatile and Easily Customizable: You can easily switch up the ingredients based on what you have on hand, making this one of the best breakfast dishes to suit your taste and pantry.
• Perfect for Entertaining: Ideal for brunch parties, especially for special occasions like Easter or Mother’s Day. Plus, you can prep everything the night before and simply bake it in the morning, reducing stress on the day of your event.

Ingredients

• Butter (or Olive Oil): For greasing the ramekins and sautéing, adding richness and preventing sticking.
• White Button Mushrooms, Cremini Mushrooms, or Baby Bella Mushrooms: Provide a hearty, earthy flavor and texture to the dish.
• Baby Spinach: Adds a fresh, vibrant touch and boosts the nutritional value.
• Free Range Eggs: The star of the dish, offering a rich, creamy texture when baked.
• Heavy Cream: Adds luxurious creaminess to the eggs, making them extra indulgent.
• Parmesan Cheese: Adds a savory, nutty flavor and a bit of crispness when baked.
• Pinch of Salt and Freshly Ground Black Pepper: Essential for seasoning and enhancing the overall taste.
• Fresh Chives: Adds a pop of color and a mild onion flavor for garnish.

See the recipe card for quantities.

How To Make Baked Eggs with Sautéed Mushrooms

• Preheat the oven to 180°C (350°F).

Sauté The Mushrooms and Spinach

• Heat the butter in a medium pan over medium heat. Sauté the mushrooms until golden, add the spinach and wilt. (Drain off any excess moisture) Season with salt and pepper.

Assemble

• Butter 4 deep ramekins, mini casseroles or oven-safe jars. Divide the mushroom and spinach mixture between the ramekins. Gently pour over a quarter of the cream into each ramekin. Crack in an egg on top, sprinkle over the parmesan cheese and season with salt and pepper. 

Bake

• Pop the ramekins into a deep oven safe casserole dish or roasting tin. Pour in enough boiling water into the dish or roasting tin to come about half way up each ramekin. Bake for 15 - 20 minutes until the eggs are just set. 

Serve and Enjoy!

• Carefully dry the ramekins off. Garnish with chopped chives and serve with your favorite bread. 

Expert Tips

• Drain Excess Moisture: Ensure you drain any excess moisture from the mushrooms and spinach to prevent the dish from becoming watery.
• Use Fresh Ingredients: Fresh, high-quality ingredients will enhance the flavors and make this the best breakfast experience.
• Prep Ahead: You can prepare and mostly assemble the dish the night before, making it perfect for stress-free entertaining.
• Watch the Baking Time: Keep an eye on the eggs while baking to achieve your desired level of doneness—slightly runny yolks or fully set.

Variations and Substitutions

These variations make it easy to customize this simple recipe to your taste and ensure you always have the best breakfast options at your fingertips.

• Add Some Protein: Enhance the dish with bacon, diced ham, prosciutto, cooked sausage, or even smoked salmon.
• Use Different Vegetables: Incorporate sautéed zucchini, eggplant, bell peppers, cherry tomatoes, Swiss chard, shallots, garlic, blanched asparagus, or broccoli for added flavor and nutrition.
• Cheese Variation: Try gruyere, white cheddar, feta, chevre, or boursin to mix up the cheese profile.
• Fresh Herbs Swap: Freshen up the dish with flat leaf parsley, thyme, chervil, tarragon, basil, or green onions.
• Cream Substitution: Substitute with crème fraîche, sour cream, or plain yogurt for a different creamy texture.
• Flavor Boost: Add a punch of flavor with pesto, sun-dried tomatoes, chili, or a drizzle of truffle oil.

What to Serve With These French Baked Eggs

Traditionally, oeuf en cocotte is served with a baguette, but it also pairs wonderfully with crusty bread, sourdough, whole grain toast fingers, or warm flatbread. These bread slices are perfect for dipping into the creamy, savory eggs, making for a satisfying and hearty meal.

Sautéed Mushroom and Eggs Breakfast Recipes

These egg recipes make excellent use of sautéed mushrooms and are perfect for a satisfying start to your day.

• Scrambled Eggs with Sautéed Mushrooms: Use a non-stick skillet over medium heat to sauté mushrooms, set aside. Then add beaten eggs and scramble. Serve with sauteed mushrooms on toasted sourdough.
• Mushroom Frittata: In a frying pan, sauté mushrooms over medium-low heat, then whisk eggs in a small bowl and pour over mushrooms, add sprinkle of cheese. Cook until set, either on the stovetop or in the oven.
• Mushroom Omelet: Sauté mushrooms in a non-stick skillet over medium heat,set aside. Then add beaten eggs and cook until just set. Add the sauteed mushrooms and a sprinkle of cheese. Fold and serve for a quick breakfast.

Storage Instructions

These storage tips will help you maintain the quality of these Baked Eggs with Sautéed Mushrooms and make it a convenient option for entertaining.

• Best Straight from the Oven: Enjoy this dish fresh for the best taste and texture.
• Fridge: Store leftover mushroom baked eggs in the refrigerator for 1-2 days in an airtight container.
• How to Reheat Baked Eggs: Reheat slowly in a low oven for the best results. Alternatively, use a microwave for 1-2 minutes, though it will affect the texture.

Make Ahead Instructions

These oeuf en cocottes are perfect for brunch parties. Plus this method allows for a stress-free meal, ideal for entertaining guests with minimal morning prep.

• Prep Ahead: All ingredients except the eggs and cream can be prepared and mostly assembled the night before.
• Morning Assembly: Add the eggs and cream just before baking in the morning.
• Adjust Cooking Time: If baking straight from the fridge, adjust the cooking time slightly to ensure your eggs are cooked perfectly.

FAQ's

This Baked Eggs with Sautéed Mushrooms and Spinach is a delightful and versatile dish perfect for any occasion. Whether you're a seasoned chef or a beginner, this simple recipe will impress your guests and make your breakfast or brunch extra special. Try this dish for your next gathering, and don't forget to experiment with different variations to suit your taste. 

If you enjoyed this recipe, please share it with your friends and family, and let us know your favorite variations in the comments below. Happy cooking!

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The nutrition is an estimate only. It was calculated using Nutrifox, an online nutrition calculator.