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For a brunch dish that feels both elegant and comforting, these prosciutto mushroom baked eggs en cocotte are the perfect choice. The earthy richness of sautéed mushrooms and shallots, paired with salty prosciutto and creamy goat cheese, creates a luxurious base for gently baked eggs. A splash of cream adds even more indulgence, while fresh thyme adds freshness and brings everything to life. This French-inspired dish is easy to whip up but looks and tastes like something from a fine Parisian café.

Baked eggs with cheese and green onions in white ramekins, with spoons and a bowl of chopped green onions nearby.

Prosciutto mushroom baked eggs en cocotte combine creamy goat cheese, savory prosciutto and mushrooms with gently baked eggs in individual ramekins.

If you’re a fan of egg dishes, you might also enjoy sheet pan eggs or eggs benedict. This crockpot carrot cake oatmeal is also ideal for breakfast.

A baked egg in a white ramekin, inspired by Prosciutto Mushroom Baked Eggs en Cocotte, topped with green onions and served next to a piece of toasted bread.

Why You’ll Love It

Elegant presentation: These ramekin-baked eggs look impressive on any table.
Layered flavor: Each bite is rich, savory and herby with a creamy finish.
Perfect for brunch: Great for special occasions or lazy weekend mornings.
Easily customizable: You can adjust the ingredients to suit your taste.

Four slices of toasted bread and three ramekins of Prosciutto Mushroom Baked Eggs en Cocotte with herbs, all served on a wooden tray.

Baked Eggs en Cocotte Ingredients

A complete list of ingredients and amounts can be found in the recipe card below.

Eggs: Provide a soft, protein-rich centerpiece to the dish.
Mushrooms: Add earthy flavor and meaty texture.
Shallot: Delivers subtle sweetness and depth.
Prosciutto: Adds a salty, crisp contrast to the creamy elements.
Fresh thyme: Brings a fragrant, herbaceous note.
Heavy cream: Adds richness and helps the egg set gently.
Goat cheese: Offers tang and creaminess that melts beautifully.
Unsalted butter: Used for sautéing and greasing, adding flavor and preventing sticking.
Olive oil: Helps brown the prosciutto and mushrooms.

Ingredients for a breakfast casserole: bread, eggs, mushrooms, herbs, ham or prosciutto, cheese, butter, and seasonings—perfect for adding a twist like Prosciutto and Mushrooms or even oven poached eggs.

How to Make Prosciutto Mushroom Baked Eggs en Cocotte

For more detailed instructions with weights and measurements, jump to the printable recipe card.

Sauté the prosciutto: Cook in olive oil until slightly crisp, then set aside.
Cook the vegetables: Sauté shallots in butter until soft, then add mushrooms and thyme.
Combine and season: Return prosciutto to the pan, season with pepper and remove from heat.
Grease the ramekins: Brush with softened butter.
Layer the base: Spoon mushroom mixture evenly into each ramekin.
Add the eggs: Crack one egg into each ramekin without breaking the yolk.
Top and season: Add cream, crumbled goat cheese, salt and pepper.
Prepare the water bath: Place ramekins in a baking dish and add boiling water halfway up the sides.
Bake the eggs: Cook until the whites are just set and yolks reach your preferred consistency.
Serve: Garnish with green onions and serve immediately.

A baked egg in a white ramekin, topped with cheese and chopped green onions, sits beside a yellow-striped napkin—perfect for enjoying Prosciutto Mushroom Baked Eggs en Cocotte.

Substitutions and Variations

Cheese alternative: Goat cheese pairs beautifully with mushrooms, but it can be swapped with any other cheese of your choice. Try feta or grated gruyère in place of goat cheese. Anything soft and crumbly would work just fine.
Meat-free version: Omit prosciutto and add sautéed spinach or roasted red peppers.
Different meat: Other types of meat would work nicely in this recipe as well, so feel free to replace prosciutto with bacon, pancetta, sausage, or any deli/cured meat you have on hand.
Herb swap: Try rosemary or chives instead of the thyme.

Shirred eggs with herbs are baked in white ramekins, served alongside toasted bread and complemented by savory prosciutto and mushrooms on a wooden tray.

Serving Suggestions

With sweet brunch dishes: Whip up a mixed berry parfait, some Bisquick banana bread or even mango yogurt mousse to pair with your baked eggs.
With a drink: Enjoy a strawberry kiwi smoothie or iced lavender matcha latte.

A baked egg in a white ramekin with toast, garnished with cheese and herbs; classic shirred eggs are served with a spoon resting nearby.

How to Store Baked Eggs with Mushroom and Prosciutto

Store: As you’d imagine, shirred eggs, along with most other egg dishes, are best served fresh and as soon as they’re cooked. However, leftovers will be fine in the refrigerator for up to 3 days.
Freeze: I don’t recommend freezing this recipe.
Reheat: Microwave them at 50% power to warm them back up again or you could reheat them in the oven.

A soft-boiled egg in a ramekin with toast, green onions, and a spoon, next to a yellow napkin—perfect for those who love oven poached eggs or classic baked eggs in ramekins.

Top Tips

Crack eggs into a small bowl first: This helps avoid broken yolks or shell fragments.
Use room temperature eggs: They cook more evenly and set better in the oven.
Watch the water bath: Be careful not to let water splash into the ramekins when adding or removing them.
Use salt sparingly: Both prosciutto and goat cheese can be salty, so don’t add too much salt to the recipe.

Shirred eggs in ramekins with herbs and cheese, served alongside toasted bread on a wooden board.

Baked Eggs en Cocotte FAQs

How do I know when baked eggs are done?

You will be able to see at a glance when the eggs are done to your liking. The shortest baking time for oven poached eggs would be 14 to 15 minutes. The egg whites should be firm and set while the yolk is still runny. If you prefer them more done, just give them a few minutes and then check again. As long as the egg yolks are still a bit jiggly at least, you will be able to dip the toast strips in there.

Can I use a muffin tin instead of ramekins?

Ramekins work best for even cooking, but a muffin tin can work in a pinch if you watch the timing closely.

Shirred eggs with toast and mushrooms in a white ramekin, garnished with herbs and cheese.

Baked Eggs en Cocotte with Prosciutto and Mushrooms Recipe

Baked eggs in ramekins with cottage cheese and green onions, served alongside toast and a spoon with creamy egg yolk—this classic shirred eggs dish is perfect for breakfast or brunch.
Print
5 from 5 votes

Prosciutto Mushroom Baked Eggs en Cocotte

By: Bella Bucchiotti
These prosciutto mushroom baked eggs en cocotte are elegant, rich and perfect for brunch, featuring goat cheese, thyme and creamy eggs.
Prep Time: 8 minutes
Cook Time: 18 minutes
Total Time: 26 minutes
Servings: 4

Equipment

Ingredients 

  • 4 eggs, large, at room temperature
  • 1 Cup cremini mushrooms, thinly sliced
  • 1 shallot, minced
  • 3 Slices prosciutto, rolled up and thinly sliced
  • 1/2 Tablespoon thyme, fresh, leaves separated from stems
  • 4 Tablespoons heavy cream
  • 2/3 Cup goat cheese, unripened, crumbled
  • 2 Tablespoons unsalted butter
  • 1 Tablespoon olive oil
  • salt and black pepper, to taste

Instructions 

  • Preheat oven to 350 degrees F. Heat olive oil in a skillet over medium heat.

Prepare Prosciutto and Veggies

  • Fry prosciutto until the fat is rendered, the slices turn translucent and the edges are slightly crispy. Place on a plate and set aside.
  • In the same frying pan, melt butter on low-medium heat.
  • Once butter is melted and hot, add shallots and sauté until wilted and translucent.
  • Add mushrooms and sauté until they turn brown. Add more olive oil or butter if pan looks dry.
  • When mushrooms are brown, add thyme and mix well, continuously sautéing until the moisture from the mushrooms have evaporated and they have shrunk in size.
  • Add prosciutto back into the pan and mix well. Season with black pepper. Take pan off the heat and set aside .

Assemble Eggs en Cocotte

  •  Brush the bottom and sides of the ramekins with softened/melted butter.
  • Spoon mushroom and prosciutto mixture equally into each ramekin to cover the bottom.
  • Crack 1 egg into each ramekin (or 2 eggs per large ramekin), taking care to not break the yolk.
  • Add 1 tablespoon of heavy cream on top of each egg.
  • Divide the crumbled goat cheese equally amongst the ramekins.
  • Season with a pinch of coarse salt and black pepper.

Bake and Serve

  • Place the ramekins in a deep baking dish or roasting pan, and carefully pour boiling water to 1 inch deep or about halfway up the sides of the ramekins.
  • Place baking dish or roasting pan in the oven on the lower rack , Bake for 14 to 22 minutes until egg whites are set and egg yolks are cooked to your liking. For a more runny egg yolk, bake closer to 14 to 15 minutes, and for yolk that is more set but still soft, bake closer to 20 to 22 minutes. Cooking time also depends on your oven, so watch your eggs closely.
  • Serve immediately garnished with chopped green onions.

Notes

Crack eggs into a small bowl first: This helps avoid broken yolks or shell fragments.
Use room temperature eggs: They cook more evenly and set better in the oven.
Watch the water bath: Be careful not to let water splash into the ramekins when adding or removing them.
Use salt sparingly: Both prosciutto and goat cheese can be salty, so don’t add too much salt to the recipe.

Nutrition

Calories: 331kcal | Carbohydrates: 3g | Protein: 15g | Fat: 29g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 221mg | Sodium: 250mg | Potassium: 198mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1068IU | Vitamin C: 2mg | Calcium: 96mg | Iron: 2mg
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Sliced bread, eggs, mushrooms, butter, milk, cheese, oil, herbs, green onions, and seasonings in bowls—perfect for oven poached eggs or baked eggs in ramekins with prosciutto and mushrooms.
Assorted ingredients including sliced bread, mushrooms, herbs, ham, shallots, and olive oil on a white counter—perfect for preparing oven poached eggs or baked eggs in ramekins with prosciutto and mushrooms.
Small bowls of shirred eggs with mushrooms, green onions, eggs, milk, and cheese sit on a white surface alongside a yellow towel.
Three white bowls filled with cooked sliced mushrooms, perfect as a savory side for Prosciutto Mushroom Baked Eggs en Cocotte, are arranged next to a yellow and white striped cloth.
Raw eggs and sautéed mushrooms in white ramekins on a white surface, ready for baking—perfect for preparing Prosciutto Mushroom Baked Eggs en Cocotte.
Four white ramekins with raw eggs, cream, mushrooms, and herbs sit on a white surface, ready for baking—perfect for making classic Shirred eggs with Prosciutto and Mushrooms, presented in a top-down view.

Prosciutto mushroom baked eggs en cocotte bring rich, savory comfort in an elegant individual serving. The combination of creamy goat cheese, herbed mushrooms and salty prosciutto makes a flavorful base for gently baked eggs. This recipe is ideal for brunch guests or a cozy breakfast at home. It’s easy to prepare, beautifully layered and endlessly customizable. Once you try it, you may never settle for basic eggs again.

Other Recipes to Try

A white ramekin of Prosciutto Mushroom Baked Eggs en Cocotte with green onions sits on a table with a yellow napkin.
Three ramekins of Prosciutto Mushroom Baked Eggs en Cocotte with green onions and toast slices on a wooden board, labeled "Baked Eggs en Cocotte.
Bella Bucchiotti

Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.

 

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Recipe Rating




5 from 5 votes (1 rating without comment)

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