Egg cocotte and Parisian mushrooms *

Egg cocotte
Egg cocotte and Parisian mushrooms *

The name egg “cocotte” comes from the small dish used to bake the egg in the oven. It can be prepared with a variety of ingredients such as mushrooms, ham, chorizo… And is a traditional  entrée for cold winter evenings (but I like to enjoy it round the year!).

Ingredients: (per person)

  • 1 egg
  • 10cL of liquid cream
  • 10g of Parisian mushrooms
  • 10g of grated cheese
  • 1 pinch of Espelette pepper (dried)
  • Salt and pepper

Preparation: 5 minutes

Cooking: 8/10 minutes – 200°C (392°F)


  1. Preheat you oven and set aside a baking tray
  2. Pour a thin layer of cream in each dish before placing the egg in the middle. Be careful not to break the yolk (to make this easier, break the egg on a flat surface and pour it into a bowl beforehand).
  3. Sprinkle the Espelette pepper on top and add the salt and pepper.
  4. Add the mushrooms sliced thinly.
  5. Cover the whole with a generous layer of cream and sprinkle the cheese on top.
  6. Put the dishes in a larger dish and fill the large one halfway with water (bain-marie). Place it on the tray.
  7. Put the tray in the oven and set a timer for about 8 minutes. Once the cheese has melted and starts to turn brown take the tray out and serve immediately. The egg yolk needs to be running for the egg cocotte to be perfectly cooked.

Last tip:  Every oven is different, so the cooking time might not work for yours. Once the cream starts boiling in the dish, count three minutes and the egg should be perfect. Be careful, the egg keeps on cooking as it cools down after you have taken it out of the oven!

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