• Skip to primary navigation
  • Skip to footer navigation
  • Skip to header navigation
  • Skip to privacy navigation
  • Skip to recipes navigation
  • Skip to main content
  • Skip to primary sidebar
  • About
  • My Cookbooks
  • Work With Me
  • Shop
  • Contact

The Flavor Bender

Master the Science of Delicious

  • Recipe Index
    • All Recipes
    • Desserts
      • Cakes & Cupcakes
      • Candy & Bite Sizes
      • Chocolate
      • Cookies, Brownies & Bars
      • Frozen Desserts
      • Fruit Desserts
      • Puddings & Custards
      • Dessert drinks
      • No Bake
      • Pastries & Breads
      • Sweet Syrups & Spreads
      • Tarts & Pies
      • Cheesecakes
      • Healthy sweets
    • Breakfasts
      • Tarts, Quiches, & Pies
      • Waffles, Pancakes & Crepes
      • Quick Breads, Scones & Muffins
      • Breakfast Sandwiches
      • Pastries & Breads
      • Eggs
      • Breakfast & Brunch Drinks
      • Make Ahead Breakfasts
      • Healthy Breakfasts
      • Coffee and Tea drinks
      • Breakfast Smoothies & Juices
      • Breakfast Sides
      • Casseroles
    • Courses
      • Main Meals
        • Bread, Sandwiches & Burgers
        • Curries
        • Salads
        • Roasts & BBQ
        • Soups & Stews
        • Casseroles
      • Bread
      • Lunch
      • Beverages
      • Appetizers & Tapas
      • Sides
      • Dips & Condiments
      • Tea Time & Snacks
      • Desserts
      • Meal Prep
      • Cocktails
    • Cuisines
      • American
      • European
      • Australasian
      • Sri Lankan
      • East Asian
      • Mexican
      • Middle Eastern
      • South Asian
    • Sri Lankan
      • Main Meals
      • Drinks
    • Skill Level
      • Easy
        • Easy Desserts
        • Easy Cooking
        • Easy Breads
        • Easy Breakfasts
        • Easy Dinners
      • Intermediate
        • Intermediate Desserts
        • Intermediate Cooking
        • Intermediate Breads
        • Intermediate Breakfasts
        • Intermediate Dinners
      • Advanced
        • Advanced Desserts
        • Advanced Cooking
  • New? Start Here
  • Measurement Conversions
  • How-To Posts
The Flavor Bender Recipes Creamy Gruyere and Mushroom Eggs en Cocotte (Mushroom Baked Eggs)

Creamy Gruyere and Mushroom Eggs en Cocotte (Mushroom Baked Eggs)

40 mins
Recipes
Jump to Recipe Print Recipe
725 shares

Disclaimer: The Flavor Bender is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program. There are links on this site that can be defined as “affiliate links”. As an Amazon Associate I earn from qualifying purchases (at no cost to you) that will help support this website.

Author: Dini K.
Posted: 2/1/2018
Updated: 7/17/2023
Creamy Gruyere and Mushroom Eggs en Cocotte - incredibly simple breakfast or brunch dish to prepare, but fancier and more flavorful than you could imagine! Baked eggs with a creamy spiced mushroom sauce and gruyere cheese.

These Creamy Gruyere and Mushroom Eggs en Cocotte rank very highly on my list of PERFECT breakfast/brunch dishes. An incredibly simple dish to prepare, but fancier and more flavorful than you could imagine! Individually and perfectly baked eggs with a runny, golden yolk, nestled in a creamy, herby, spiced mushroom sauce and gooey gruyere cheese, and served with buttery toast for breakfast/brunch perfection! 

Creamy Gruyere and Mushroom Eggs en Cocotte - incredibly simple breakfast or brunch dish to prepare, but fancier and more flavorful than you could imagine! Baked eggs with a creamy spiced mushroom sauce and gruyere cheese.

In case you guys haven’t noticed, I looooove eggs (these ramen eggs, deviled eggs, scrambled eggs, egg salad, egg muffin, egg pie, egg stuffed scones are just a few examples!). And Eggs en Cocotte is one of my favorite ways to eat eggs! I mean, how could it not be? It’s one of the easiest ways to prepare an egg dish, it looks fancy (though it takes a fraction of the effort of a poached egg or hard-boiled egg or an omelette), and it’s brimming with flavor! Eggs en cocotte are simply individually baked eggs, typically in small ramekins, and they are so easy and versatile because you can pair them with all kinds flavorful add-ins.

Creamy, mushroom base for the mushroom baked eggs. The thick, and creamy cream of mushroom adds the seasoning and the flavor to these gruyere mushroom eggs en cocotte.

On a regular morning, I’d make my eggs en cocotte as simple as can be – just eggs, cream, butter and seasoning. But on weekends, I prefer to dress them up a little bit, like this Creamy Gruyere and Mushroom Eggs en Cocotte (Mushroom Baked Eggs) dish that I’m sharing with you guys today! There’s so much flavor in this baked egg dish, and for something that looks fancy and fit for a special occasion or celebration, this recipe is deceptively simple.

These Mushroom Baked eggs can be baked just as is, but you can top it up with cheese too.
Sprinkle the top generously with the gruyere cheese, and bake in a water bath until the eggs are just set, and the yolks are runny.

When I was younger, I used to eat a cheat version of eggs en cocotte, which was to simply steam the eggs in the microwave with some seasoning. These gruyere and mushroom eggs en cocotte are definitely an upgrade, but not that much more complicated. This was how I introduced eggs en cocotte to K, and it quickly turned into one of his favorite breakfasts as well!

Creamy Gruyere and Mushroom Eggs en Cocotte - incredibly simple breakfast or brunch dish to prepare, but fancier and more flavorful than you could imagine! Baked eggs with a creamy spiced mushroom sauce and gruyere cheese.

So what’s so special about these Gruyere and Mushroom Eggs en Cocotte?

  • At the bottom of each ramekin, you got sauteed sliced mushrooms with thyme, mixed with cream to make a creamy sauce that tastes like concentrated cream of mushroom (but more flavorful!).
  • A perfectly cooked egg, with a runny yolk, nestled in that flavor packed mushroom cream.
  • Salty, melted, gooey gruyere cheese on top.
  • Served with buttery toast to soak up all that delicious creamy mushroom, golden yolk, and cheese.

Creamy Gruyere and Mushroom Eggs en Cocotte - incredibly simple breakfast or brunch dish to prepare, but fancier and more flavorful than you could imagine! Baked eggs with a creamy spiced mushroom sauce and gruyere cheese.

Talk about a flavor explosion! What I love about this mushroom eggs en cocotte dish is that the cream of mushrooms at the base seasons the whole dish, and as you break the egg yolk, you get a creamy, herby, spiced, mushroom flavored egg yolk. Feel free to switch up the herbs and cheese to suit your preferences for these mushroom baked eggs! And for a dinner option featuring flavor-packed mushrooms, you can check out these spinach and mushroom polenta stacks!

Gruyere and Mushroom eggs en cocotte -Making a meal for two? You can add two eggs in a larger ramekin too.

If you want to serve these mushroom baked eggs for a crowd, you can easily multiply the recipe (the cooking time may increase slightly). And instead of baking them in the oven, you could also steam them on a stove top steamer too.

These gruyere and mushroom eggs en cocotte would be perfect for an elegant brunch on a lazy weekend or a celebratory brunch like for Mother’s day. You can prep them ahead of time and then cook them all together in the oven. And you could even go ahead and pair it with this gin and blood orange mimosa for a truly celebratory breakfast/brunch! 🙂

Creamy Gruyere and Mushroom Eggs en Cocotte - incredibly simple breakfast or brunch dish to prepare, but fancier and more flavorful than you could imagine! Baked eggs with a creamy spiced mushroom sauce and gruyere cheese.

Looking for more recipes?Sign up for my free recipe newsletter to get new recipes in your inbox each week! Find me sharing more inspiration on Pinterest and Instagram.

Creamy Gruyere and Mushroom Eggs en Cocotte - incredibly simple breakfast or brunch dish to prepare, but fancier and more flavorful than you could imagine! Baked eggs with a creamy spiced mushroom sauce and gruyere cheese.
5 from 1 vote

Gruyere and Mushroom Egg en cocotte (Mushroom Baked Eggs)

Author: Dini K.
Prep: 15 minutes minutes
Cook: 25 minutes minutes
Total Time: 40 minutes minutes
Servings: 4 people
Print Rate

Ingredients:

  • 4 tbsp unsalted butter
  • 4 oz mushrooms cleaned, halved and thinly sliced
  • 1 sprig of thyme leaves only
  • 1 shallot finely chopped (or ¼ onion, finely chopped)
  • 1 - 2 cloves of garlic finely minced
  • Pinch of cayenne pepper
  • Salt to season
  • 1 tsp balsamic vinegar
  • ½ cup of cream
  • 2 - 4 tbsp extra cream
  • 4 large eggs
  • 3 oz shredded gruyere cheese
  • salt and pepper to serve
  • chopped parsley to serve
  • 6 - 8 slices buttered toast to serve

Instructions:

  • Preheat oven to 350°F / 180°C.
  • Butter 4 ramekins and set aside.
  • Heat 4 tbsp butter in a skillet over medium high heat.
  • When the butter has melted, add the shallots, thyme and garlic, and saute for a couple of minutes until the shallots have softened.
  • Add the mushrooms and cayenne pepper. Move the mushrooms around on the skillet to coat them with the spices. Cook for about 5 minutes, until the mushrooms have softened and have absorbed the flavors.
  • Add the balsamic vinegar and ½ cup of cream and stir to combine. Cook for about 1 minute, until the cream is infused with mushroom flavor. Season with salt if needed.
  • Stir in the extra cream ONLY if the mix seems too dry.
  • Add the mushroom mix into the four prepared ramekins. Crack an egg into each ramekin. Using the handle of a spoon, stir the bottom of the ramekin to mix the mushrooms with the egg whites (be careful not to break the egg yolks).
  • Top each of the ramekins with the gruyere cheese.
  • Boil some water in a kettle for the water bath. Place all the ramekins in a baking pan and transfer the pan into the oven. To create the water bath, carefully pour the water into the baking pan, about half way up the ramekins (making certain to not let the water inside the ramekins!).
  • Bake in the oven for 12 - 15 minutes, until the egg whites are set, but the yolk is still runny (the egg yolk will be very soft to the touch, but the dish will be set at the edges).
  • Remove from the oven, and then from the water bath. Sprinkle with salt and pepper and chopped parsley. Serve immediately with buttered toast.

“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”

Course:Breakfast, Brunch
Did you make this?Tag me on Instagram!I love seeing what you’ve made! Tag me on Instagram at @TheFlavorBender or leave me a comment & rating below.

If you liked this creamy gruyere and mushroom eggs en cocotte (mushroom baked eggs) recipe, don’t forget to subscribe for new (and free) recipes by entering your email address on the side bar (and get all these recipes delivered straight to your inbox), so you don’t miss out on a thing. You can find me on FACEBOOK, TWITTER,INSTAGRAM,  PINTEREST, YOU TUBE and GOOGLE-PLUS too.

More Recipes You'll Love...

  • Baked Mushroom Fries and Vegan Aioli - This delicious Vegan recipes is an incredibly flavourful twist on a classic, that's perfect as a party or game day appetizer or even a complete meal! PLUS learn how to make Vegan Aioli that tastes like the real thing.
    Baked Vegan Mushroom Fries with Vegan Aioli
  • Creamy, Fluffy and perfect Scrambled Eggs in 1 minute - Learn how to make scrambled eggs at home with this fool proof recipe! Perfect for weekend brunch or week day breakfasts.
    Perfect Scrambled Eggs (1 Minute Scrambled Eggs)
  • Cheesy Potato & Bacon Scotch Eggs. Extra special Breakfast Scotch eggs with Cheese, Potato, Bacon! Perfect Brunch or Breakfast Eggs.
    Cheesy Potato & Bacon Scotch Eggs (Breakfast Scotch Eggs)

Reader Interactions

Leave a Review Cancel reply

I love hearing from you! Submit your question or recipe review here.

Your email address will not be published. Required fields are marked *

Made this? Rate this recipe:




This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Sean Mahan says

    February 6, 2018 at 06:41

    5 stars
    This looks so amazing!! It’s actually a lot easier than I’d thought it would be, can’t wait to try it!

    Reply

Primary Sidebar

Hey there!

Hi! I’m Dini, a third culture kid by upbringing and a food-geek by nature. I was born in Sri Lanka, grew up in New Zealand and lived in Australia, and then the US, before moving to Canada in 2019! My food is a reflection of those amazing experiences!

Read More
Secret Layer Cakes Cookbook
The flavor bender
cookbook
Buy now on Amazon!

Recipe Basics

Learn how to make Perfect Choux Pastry (Or Pate a Choux!) - The only recipe guide you will ever need to make choux pastry, with perfect results every time. Plus a troubleshooting guide for your choux pastry recipe.  Fool proof choux pastry to make profiteroles, eclairs, cream puffs and more.  #ChouxPastry #Profiteroles #Eclairs #Pastry #CreamPuffs

How to make Perfect Choux Pastry

Classic Chocolate Eclairs - A foolproof recipe for making perfect eclairs that are crisp and puffy and filled with chocolate or vanilla pastry cream. 

Perfect Classic Chocolate Eclairs (Foolproof Recipe)

How to make Marshmallows - Learn the art of making fluffy, soft homemade marshmallows with or without corn syrup! With tips and information to make the perfect Marshmallows in many flavors. 

How to make Marshmallows (tips and tricks for homemade marshmallows)

How to make the best Homemade White Bread that is soft and delicious. An easy to follow recipe for perfect homemade bread with step by step instructions.

The Best Homemade Bread (White Bread Recipe)

Homemade French Croissants (step by step recipe)

Classic Pound Cake - A complete guide on how to make perfect, delicious and moist Pound Cake even if you're a baking novice! Tips + Tricks and Troubleshooting guide. 

The Best Classic Pound Cake Recipe

Chocolate
Cakes
Bread
Sri Lankan
Breakfast
Drinks
Candy
Pastries
All Recipes
Featured On
taste of the World
Free recipe ebook

Get my curated collection of the Top 10 Flavor Bender recipes!

  • 10 delicious chocolate recipes
  • Creative ways to use chocolate
  • Desserts and savory recipes
Download now!

Reader Faves

How to make Instant Pot Short Ribs - This easy recipe makes delicious, tender and succulent short ribs with classic flavors!

How to make the Best Instant Pot Short Ribs

Buttery Lemon Slow Roasted Salmon with Lemon Butter Sauce - Perfectly cooked, juicy slow roasted Salmon with a buttery tangy sauce! Delicious and versatile for any meal and occasion. 

Slow Roasted Salmon with Lemon Butter Sauce

Unbelievably easy Rough Puff pastry - Quick and easy to make and tasted infinitely better than store bought (30 -45 minutes only)! No long waiting times, to make this amazing pastry and NOONE will know you took a shortcut!

Perfect Quick and Easy Rough Puff Pastry

Spicy Sweet Chilli Sauce Easy to make, absolutely delicious, with an extra kick of spice this is the BEST Sweet chilli sauce you will EVER have!

The Best Spicy Sweet Chili Sauce (Easy Recipe!)

The flavor bender

I love baking, and I love cooking. I experiment with flavors, textures and ingredients, and I love passing on all my tips and tricks to you!

Read More
  • About
    • Meet Dini
    • My Book
    • Work With Me
    • Contact
  • Browse
    • Recipes
    • Measurement Guide
    • Baking How-To’s
    • Shop My Faves
© The Flavor Bender
  • Privacy
  • Disclosure
  • Terms
Site Credits Designed by Melissa Rose Design Developed by Once Coupled

Join the flavor bender tribe!

Join my FREE recipe challenge to receive new recipes and dinner ideas straight to your inbox!
725 shares