Baked egg en cocotte with shitake mushrooms


This is one of the simplest recipes and makes for an ideal first course. You can bake the eggs ahead of time in a ramekin, store in the refrigerator and then simply reheat the dish sitting the ramekins in hot water. Although the classic French dish is "truffled eggs en cocotte", you can basically add any ingredients to the initial egg with cream.

Ingredients and Directions

Ingredients For 4

4 Duck or Chicken Eggs

1/4 pound shitake mushrooms sliced thin

2 Tbsp butter

1 cup heavy cream

chopped parsely and chives for garnish



step 1 egg en cocotte
Brush the inside of a ramekin with softened butter. Stop about a half inch from the top. Season the ramekin with salt and pepper. Carefully, break and egg into each of the ramekin. Drizzle about a tablespoon of heavy cream being careful not to cover the yolk. Put the ramekins in a bain-marie and fill with boiling water to the halfway mark. Set in a preheated 350F oven for 10 minutes. The egg white should just be set but the yolk should be runny. If you prefer your eggs more cooked extend the baking time.

baked egg with shitake mushrooms
The egg white should just be set but the yolk should be runny. In this preparation greenmarket sautéed shitake mushrooms and flat parsley is added to the basic egg preparation.

egg en cocotte with roasted tomatoes
Baked Egg with Roasted Tomato and Parmesan Cheese Bake as above... add grated Parmesan and put under broiler for a few second or use a cook flame torch.