Eggs en Cocotte with Mushrooms, Thyme and Gruyere

Individual baked eggs over sautéed mushrooms and onions, finished with cream and cheese, served with a fresh herb salad.

Vegetarian French Breakfast Mushroom Eggs Brunch

Estimated Nutrition

Calories

232.1

kcal / serving

1392.4 kcal total

Carbs

2.8g

per serving

16.5 g total

Fat

19.3g

per serving

115.6 g total

Protein

12.1g

per serving

72.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Butter

piece

Eggs

large

tsp

Double Cream

Gruyère Cheese

finely grated

NutsSeeds

sprig

Thyme

leaves only

Nutmeg

freshly grated

pinch

Salt

to taste

pinch

Black Pepper

freshly ground

bunch

Flat leaf Parsley

sprigs

bunch

Tarragon

sprigs

bunch

Chervil

sprigs

bunch

Chives

sprigs

bunch

Dill

sprigs

OilsFats

Lemon Olive Oil

or extra virgin olive oil

Vegetables

piece

Onion

small, finely chopped

225

Button Mushrooms

finely chopped

handful

Baby Leaf Salad

bunch

Fennel

sprigs

Method

Preheat the oven to 200°C.

Melt butter in a pan and cook the onion until soft.

Add mushrooms and thyme, cooking until the mixture is dry.

Season with salt, pepper, and nutmeg.

Spoon the mixture into six buttered ramekin dishes.

Crack an egg into each, add cream, and sprinkle with cheese.

Place ramekins in a roasting tin filled halfway with hot water.

Bake for 15 minutes until eggs are set but yolks remain runny.

Serve with seasoned salad leaves and herbs dressed in lemon oil.