• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Marie Food Tips
  • Recipe index
menu icon
go to homepage
  • Marie Food Tips
  • Recipe index
  • About Marie Food Tips
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
  • subscribe
    search icon
    Homepage link
    • Marie Food Tips
    • Recipe index
    • About Marie Food Tips
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
  • ×
    Accueil » Recipes

    Mushroom and leek eggs cocotte (French baked eggs)

    Publié le : Mar 5, 2022 · Modifié le : Nov 14, 2023 par Marie · Leave a Comment

    Jump to Recipe Print Recipe

    This post may contain affiliate links, which means I’ll receive a commission if you purchase through my links, at no extra cost to you. Please read full disclosure for more information.

    🥚 A quick and easy recipe

    This recipe is super-simple to make, since all you have to do is melt your vegetables and then mix all the ingredients together in ramekins. It's simpler, isn't it? What's more, it will only take you 30 minutes, including just 5 minutes of preparation (the rest is cooking)!

    Three ramekins of egg casserole with slices of bread, mushrooms and spinach.

    💙 Why will you love this recipe?

    • It's much too simple and very quick
    • It's totally adaptable: you can replace these vegetables with others (try to respect the seasonality of the vegetables, though), replace the Beaufort with another cheese of your choice and replace the chives with an herb you like.
    • It is suitable for gluten intolerant and allergic people.

    ✅ A recipe suitable for gluten intolerant/allergic people

    Organic vegetables are gluten-free. Vegetable oils, such as olive oil, do not contain any either. Butter, creme fraiche and eggs are also gluten-free.

    However, if you are intolerant or allergic to gluten, I recommend replacing Beaufort with a gluten-free cheese such as Emmental, Gouda, Parmesan, cream cheese or goat cheese.

    Mouillette held in one hand and dipped in egg casserole.

    🍄 And when do you eat these vegetables?

    Leeks are eaten from September to April included.

    Button mushrooms can be eaten all year round!

    And spinach can be enjoyed from September to May included.

    💪🏼 Which eggs to choose?

    Ideally pasture-raised organic. You can refer to the Eco Tips I've written on eggs to help you choose the right ones.

    😇 Storage

    The problem with cocotte eggs is that they don't keep well because they harden very quickly... So enjoy them as soon as they come out of the oven!

    What you can do, however, is melt your vegetables in advance and store them in an airtight container in the fridge for 24 to 48 hours, then put them in the ramekins at the last minute. All that's left is to add the crème fraîche, Beaufort and eggs.

    Oeuf cocotte up close with other ramekins and slices of bread

    If you make these eggs cocotte, it would be so nice to leave me a comment and rate the recipe ⭐️⭐️⭐️⭐️⭐️. You can also tag me on Instagram, Pinterest, Facebook or Tik Tok, or even send me a photo, I love seeing my little dishes in your homes!

    📖 Recette

    Trois ramequins d'oeuf cocotte avec des tranches de pain, des champignons et des épinards.
    Pas encore de vote

    Mushroom and leek eggs cocotte (French baked eggs)

    Runny boiled eggs with delicious Beaufort cheese and melting vegetables: a dish as childlike as it is delicious!
    Servings 4 ramekins
    Prep Time 5 minutes mins
    Cook Time 25 minutes mins
    Total Time 30 minutes mins

    Ingredients

    • 1 ½ cups leeks
    • 2 cups mushrooms
    • 2 cups baby spinach
    • 1 tablespoon olive oil
    • 2 teaspoons creme fraiche
    • ½ cup Swiss cheese
    • 4 eggs
    • ⅓ tablespoon unsalted butter
    • 1 teaspoon chives
    Metric - US Customary

    Instructions

    • Finely chop your leek and mushrooms, then sauté them in a hot pan over high heat with olive oil. When they start to soften, add the spinach and cook until they have reduced in volume.
    • Meanwhile, butter your ramekins and cut the cheese into small cubes. In each ramekin, add the sautéed vegetables, cheese cubes, ½ teaspoon of creme fraiche, and one egg.
    • Place the ramekins in a large ovenproof dish, fill it with water up to the level of the ramekins, and bake at 390°F/200°C for approximately 13-15 minutes.
    • Remove the ramekins from the oven and top them with freshly chopped chives. Enjoy hot, as eggs cocotte don't wait!

    Notes

    The cooking time depends on your oven, every oven is different: in mine, it's exactly 17 minutes, but all ovens are different.
    Author: Marie Compain
    Calories: 209kcal
    Course: Main course
    Cuisine: French
    Keyword: delicious, easy, quick
    Régime: Gluten-free

    Nutrition

    Serving: 1ramekins | Calories: 209kcal | Carbohydrates: 8g | Protein: 12g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 184mg | Sodium: 183mg | Potassium: 389mg | Fiber: 1g | Sugar: 3g | Vitamin A: 2539IU | Vitamin C: 10mg | Calcium: 170mg | Iron: 2mg

    This post may contain affiliate links, which means I’ll receive a commission if you purchase through my links, at no extra cost to you. Please read full disclosure for more information.

    More Recipes

    • Soft, homemade French layered chocolate and vanilla sponge cake on a wooden board.
      French layered vanilla and chocolate sponge cake
    • Leek tarte tatin on a plate with burrata stuffed with pistachio pesto and Parma ham.
      French leek tart tatin
    • Several chocolate M&Ms shortbread biscuits on a gray work surface.
      M&Ms shortbread biscuits
    • Three slices of brownie stacked on top of each other.
      Best healthy avocado brownie

    About Marie

    Marie Compain est la fondatrice, créatrice de recettes et photographe culinaire de Marie Food Tips. Depuis 2021, Marie partage ses recettes faciles et familiales, toujours gourmandes et bourrées de saveurs, pour la vie quotidienne ou les occasions plus spéciales.

    Reader Interactions

    Répondre Cancel reply

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

    Recipe Rating




    Primary Sidebar

    Hi, I'm Marie!

    Welcome on Marie Food Tips, where we're all about flavor, good vibes, and zero stress. I whip up seasonal tasty dishes and indulgent desserts for everyday life and sometimes for special occasions. It's all about savoring the moment without any hassle!

    More about me →

    My favorite recipes

    • Katsudon (breaded chicken fillets with a soy sauce omelet and rice) in a bowl, with fresh cilantro and chopsticks.
      Chicken Katsudon (Japanese chicken cutlet rice bowl)
    • Classic Chouquettes (French sugar puffs)
    • Slice of chocolate fondant, gooey and fudgy.
      Perfect French chocolate fondant (easy recipe)

    The last gems

    • French tart tatin with caramelized shallots in a yellow and white dish, with a large burrata cheese on top.
      French shallot tart tatin
    • Potatoes with preserved lemon, feta cheese and parsley on a plate.
      Preserved lemon potatoes with feta cheese
    • Green and yellow zucchini spiral tart with pieces of burrata.
      Spiral zucchini tart
    • Homemade McFlurry in a glass, with caramel topping and crushed M&Ms on top.
      Best homemade McFlurry

    The last Eco Tips

    • Garlic, human rights and hygiene
    • The cocoa drama

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • General Disclaimer
    • Terms & Conditions
    • Accessibility Statement

    Contact

    • Contact

    This website is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

    Copyright © 2022 - 2024 Marie Food Tips

    • Français (French)
    • English

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required