Prosciutto Mushroom Baked Eggs en Cocotte
Prosciutto Mushroom Baked Eggs en Cocotte is an elegant French-inspired dish featuring gently baked eggs with savory mushrooms, prosciutto, and cream. Served in individual ramekins, it delivers rich flavor and a velvety texture perfect for brunch or a special breakfast.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Bake
- Cuisine: French
- Diet: Low Calorie
Ingredients
- 4 large eggs
- 4 thin slices prosciutto, chopped
- 8 ounces baby bella or cremini mushrooms, sliced
- 1 tablespoon unsalted butter
- 1 small shallot, finely minced
- ¼ cup heavy cream
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons fresh chives, chopped
- 2 tablespoons grated Parmesan cheese
- Fresh thyme leaves (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- Lightly butter four ramekins.
- Melt the butter in a skillet over medium heat.
- Add the shallot and cook for 2 minutes until softened.
- Stir in the mushrooms and cook for 5–7 minutes until browned and tender.
- Add the chopped prosciutto and cook for 1 minute.
- Divide the mushroom mixture evenly among the ramekins.
- Pour 1 tablespoon of heavy cream into each ramekin.
- Carefully crack one egg into each ramekin.
- Season lightly with salt and black pepper.
- Place the ramekins in a baking dish.
- Pour hot water into the baking dish until it reaches halfway up the sides of the ramekins.
- Bake for 12–15 minutes, or until the egg whites are set and the yolks remain slightly soft.
- Remove the ramekins carefully from the water bath.
- Sprinkle with Parmesan cheese, chives, and fresh thyme if desired.
- Serve immediately with toasted bread.
Notes
- The water bath helps the eggs cook gently and evenly.
- Prepare the mushroom and prosciutto mixture ahead of time and bake the eggs just before serving.
- Gruyère, goat cheese, fontina, or additional Parmesan can be added for extra richness.
- Cooked bacon or smoked salmon can be substituted for the prosciutto.
- Monitor baking closely to keep the yolks soft and creamy.
- Serve with toasted baguette slices, croissants, fresh fruit, or a green salad.
Nutrition
- Serving Size: 1 ramekin
- Calories: 220 kcal
- Sugar: 2 g
- Sodium: 520 mg
- Fat: 16 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 15 g
- Cholesterol: 230 mg
