Baked Eggs en Cocotte with Prosciutto and Mushrooms
Have you ever made or tried baked eggs en cocotte? Also known as shirred eggs or oven poached eggs, this tasty treat with prosciutto and mushrooms is perfect for breakfast or brunch. It’s easy to make baked eggs in ramekins.
Servings: 4
Ingredients
- 4 eggs large, at room temperature
- 1 Cup mushrooms cremini, thinly sliced
- 1 shallot medium, minced
- 3 Slices prosciutto rolled up, thinly sliced
- 1/2 Tablespoons thyme fresh, leaves separated from stems
- 4 Tablespoons heavy cream or whipping
- 2/3 Cup goat cheese unripened crumbled
- 2 Tablespoon unsalted butter
- 1 Tablespoon olive oil
- salt and pepper to taste
Instructions
- Preheat oven to 350 degrees F.
- Heat olive oil in a frying pan over medium heat.
- 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 (see below for notes).
- Take pan off the heat and set aside .
To assemble
- 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 one egg into each ramekin (or two eggs per large ramekin), careful 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.
- Place the ramekins in a deep baking dish or roasting pan, and carefully pour boiling water to 1” deep or about halfway up the sides of the ramekins.
- Place baking dish/roasting pan in the oven,lower rack , Bake for 14 to 22 minutes until egg whites are set and egg yolks are cooked to your liking (see below for notes).
- Serve immediately with chopped green onions.
Notes
- 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
- Goat cheese pairs beautifully with mushrooms, but it can be swapped with any other cheese of your choice. Feta, parmesan, or gruyere would work as well
- Prosciutto and cheese add saltiness to the dish, so season with salt sparingly
- 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 as they bake.
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
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
