Mushroom Oeuf Cocotte (Cream‑Cheese Baked Eggs)
- Updated on Jun 02, 2025
These French oeufs en cocotte – also known as baked eggs with cream cheese – nestle sautéed mushrooms, spring onions and a runny yolk under a blanket of creamy cheese.
All done in 23 minutes, each ramekin delivers just 150 kcal and 8.5 g protein for a light, high‑flavour breakfast.
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Table of Contents
Why You’ll Love This Oeuf Cocotte
- French technique, zero fuss—bakes in a bain‑marie while you make coffee.
- Low‑calorie baked eggs: only 150 kcal per serving with satisfying fat‑protein balance.
- Naturally vegetarian & gluten‑free.
- Scales easily for brunch; ramekins keep portions tidy.
These really are simple and delicious. They’re popular in our family – but only half of us like mushrooms 😂. Luckily the other half LOVE them so these still get made on rotation.
They’re really easy and you can even make them the night before, plus you need very few ingredients!
If you like these kinds of ingredients you may also love this creamy vegan mushroom pasta!
Ingredients & Substitutions
- Eggs: Free‑range for best flavour; try flax eggs for an experimental vegan bake.
- Cream cheese: Light cream cheese shaves 20 kcal per serving; ricotta offers a similar creaminess.
- Mushrooms: Finely chopped button, chestnut, or shiitake varieties deepen the umami.
- Spring onions: Swap in chives or thin red‑onion slivers if preferred.
- Sambal manis: Any favourite hot sauce – sriracha or harissa – works nicely.
- Parsley: Fresh thyme or chervil add classic French flair instead.
By the way, a small bowl or ramekin is perfect for cooking these. Something like these ramekins are more than fine!
How to Make the Mushroom Oeuf Cocotte
Prep oven & ramekins
Heat to 150 °C / 300 °F. Lightly grease two ramekins.
Layer flavour
Spread 2 Tbsp cream cheese in each ramekin; top with mushrooms & spring onions.
Season
Drizzle sambal manis, sprinkle parsley.
Add eggs
Crack one egg into each ramekin without breaking yolks.
Bain‑marie bake
Place ramekins in a baking dish; pour hot water halfway up sides. Bake 18 min until whites set.
Serve
Hot with toast soldiers.
Pro Tips
- Skip the bain‑marie? Lower oven to 130 °C and extend bake to 22 min; yolks stay runny.
- Yolk firmness test: Jiggle ramekin – slight wobble = perfect.
- Meal‑prep hack: Assemble layers the night before, cover, refrigerate; bake in the morning.
Variations
- Spinach Oeuf Cocotte: Add ½ cup sautéed spinach for iron boost.
- Keto Eggs en Cocotte: Swap cream cheese for mascarpone, omit sambal.
- Mushroom & Feta Baked Eggs: Replace cream cheese with crumbled feta for salty tang.
Serving Suggestions
- Spoon over toasted sourdough or low‑carb cloud bread.
- Pair with a grapefruit‑mint salad for a protein‑plus‑vitamin‑C breakfast.
- Add to a brunch board alongside our Greek Tomato & Feta Omelette for a high‑protein spread.
Equipment
Ingredients
- 4 mushrooms
- 2 spring onions
- 4 tbsp cream cheese
- 1 tsp sambal manis (or your favourite spicy sauce)
- 1 tsp parsley (chopped)
- 2 eggs
Instructions
- Preheat the oven to 150°C/300°F. Get two small bowls (see pics above) or ramekins ready to use.
- Thinly chop the mushrooms and spring onions.4 mushrooms, 2 spring onions
- Cover the bottom of each ramekin with 2 tbsp of cream cheese. Put the mushrooms and springs onions on top of the cream cheese. Drizzle a little sambal manis over each. Sprinkle on the parsley.4 tbsp cream cheese, 1 tsp sambal manis, 1 tsp parsley
- Crack an egg for each ramekin and gently pour it the top of everything else.2 eggs
- Pour some hot water in a different oven dish and place the ramekins in there (au bain marie). Make sure the water covers 50% of the way up the ramekins.
- Bake for 18 minutes. If the egg is still runny, give it a little longer. Enjoy hot.
Nutrition
Frequently Asked Questions
What does “oeuf cocotte” mean?
Literally “egg in a pot”; a French method of baking eggs in individual dishes.
Can I bake eggs without a bain‑marie?
Yes—lower the oven temperature to prevent rubbery whites, but the texture is slightly firmer.
Is cream cheese baked eggs keto‑friendly?
Each serving has 4 g carbs, making it suitable for most keto macros.
Storage & Meal‑Prep
Enjoy immediately for runny yolks. Leftovers keep 1 day in the fridge; reheat at 150 °C for 8 min. Or very gently in the microwave for about 90 seconds (until hot again).
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Comments
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2 comments
I wasn’t sure about the taste/texture of baked eggs at first, but the flavours and after taste were delicious (with Sriracha)
Hi Elle, awesome! I’m glad you took the chance 😀
Thank you for writing 🙂