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Two bowls of Mushroom Oeuf Cocotte, baked with vegetables and garnished with herbs, rest on a striped cloth inside a glass tray.

Mushroom Oeuf Cocotte (Cream‑Cheese Baked Eggs)

Course: Breakfast, Lunch, Oven recipes
Diet: Gluten Free, Dairy Free, Vegetarian
Time: Max 30 min
Diet: gluten-free
Total Time: 23 minutes
Servings: 2
Calories: 136kcal
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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.
  • 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.
  • Crack an egg for each ramekin and gently pour it the top of everything else.
  • 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

Calories: 136kcal | Carbohydrates: 5g | Protein: 9g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 180mg | Sodium: 227mg | Potassium: 350mg | Fiber: 1g | Sugar: 3g | Vitamin A: 530IU | Vitamin C: 4mg | Calcium: 85mg | Iron: 1mg