DISH | eggs en cocotte

creamy baked eggs with gouda and mushrooms

I don’t know how it happened but I’ve grown into a full fledged eggaholic. There’s just nothing eggs can’t do. 

Then I stumbled across an egg dish I had yet to experience, eggs en cocotte. Literally, eggs baked in a casserole dish – though oddly cocotte can also mean mistress or prostitute – this is breakfast personalized. Think creamy baked eggs in your own personal ramekin. What else you put in there is entirely up to you. 

The first attempt, my egg got all cozy with Outlon’s local applewood smoked bacon, wildly nutritious local brussel sprouts and a touch of some of the most amazing blue cheese that’s ever graced my plate, Quebec’s Blue Benedictin. Most recently a ton of oyster mushrooms fried in butter and garlic found their way into today’s version along with Gunn’s Hill Five Brother, an award winning delicately aged cross between Gouda and Appenzeller hailing out of Ontario. Finish that with a pinch of truffle salt and some arugula and our breakfast minds were blown.

Also called shirred eggs in some circles, eggs en cocotte take breakfast to a whole new level of easy.  Minimal prep and about 20 min total until those eggs hit your belly mean this dish is a keeper. The possibilities are also endless; I see leftover potatoes, spinach, chorizo, and pretty much any variety of cheese. Besides over cooking that dreamy egg yolk, you can’t really go wrong. 

Hungry? Put an egg on it. 

arugula topped eggs baked in ramekins with Canadian Gouda, butter fried mushrooms, and creamdreamy eggs baked with mushrooms and goudacreamy eggs baked in individual ramekins with butter fried mushrooms, Canadian Gouda, cream, and topped with peppery arugula

eggs en cocotte
Yields 4
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Mushroom + Gouda
  1. 2 teaspoon butter
  2. 6 ounces oyster mushrooms, roughly chopped
  3. 2 cloves garlic
  4. 1 tablespoon white wine, sherry, or vermouth (optional)
  5. 4 tablespoons cream
  6. 6 tablespoons shredded Gouda
  7. 4 eggs
  8. salt and pepper
  9. truffle oil or truffle salt (optional)
  10. handful of arugula (optional)
Bacon, Brussel + Blue
  1. 1 teaspoon butter
  2. 2 slices bacon, chopped
  3. 8 brussel sprouts, thinly sliced or shaved
  4. 4 tablespoons cream
  5. 4 tablespoons blue cheese
  6. 4 eggs
  7. salt and pepper
  1. Preheat oven to 375. Grease 4 ramekins lightly with a teaspoon of the butter.
  2. Mushroom + Gouda: Melt remaining butter in a skillet over medium heat. Add mushrooms and sauté until tender and browned. Add garlic and cook 1 min more. If desired, deglaze pan with a splash of vermouth, white wine or sherry. Cook til liquid evaporates, about 1 min.
  3. Divide mushroom mixture among ramekins. Top with a tablespoon of Gouda. Crack and egg into each ramekin. Pour a tablespoon of cream on top of each.
  4. Bake until eggs are set but yolk still runny, about 12-15 min. In the last few minutes, add the remaining cheese among the ramekins. Season with salt and pepper or truffle salt or oil. Top with arugula if desired.
  5. Bacon, Brussel + Blue: Heat a skillet over medium heat. Cook bacon until almost crisp, about 2 min. Add in brussel sprouts and cook 1 min more. Season with salt and pepper.
  6. Divide the bacon brussel sprout mix among the four ramekins. Add a tablespoon of blue cheese into each. Crack an egg in each ramekin. Pour a tablespoon cream on top of each.
  7. Bake 12-15 min until the white is set but the yolk is still runny. Serve seasoned with more salt and pepper or more cheese to top if desired.
  1. Some recipes call for the ramekins to be placed in a water bath which is generally a way cook over moderate heat while adding moisture to items like custards. I tried both ways and honestly without a marked difference in the result, forgo the water bath. I say the less work the better.


  • […] winter meal, a spicy tofu soup, tried a yummy eggs en coquette recipe from local food blogger Kathy Jollimore (Eat Halifax),had bacon ends in our morning skillet (about $1 worth) for the first time since December, and […]

  • February 14, 2014

    Local Tasting Tours

    You should take a look at the egg page(s) in the Larousse Gastronomique… you will be in egg heaven! HUNDREDS of dishes egg-centric. These look amazing Kathy.

    • February 16, 2014

      Kathy Jollimore

      I will definitely have to check that out. Thanks Emily!

  • January 27, 2014

    movita beaucoup

    I just read this whilst eating pretzels for dinner.


    • January 27, 2014

      Kathy Jollimore

      Well that’s my love for you confirmed. We also spent all last week eating rice krispy squares for dinner. and sriracha popcorn.