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The main dish, Chic bistro

Baked eggs with mushrooms

Baked eggs with mushrooms is a vegetarian dish for 6 people, with a creamy mushroom duxelles at the bottom of each ramekin and an egg cooked on top in a water bath. It takes 20 minutes of active work, and the duxelles is made that same morning ahead of time. It's easy, costs €2.40 per person, and the key is a short bake, barely set whites, runny yolk.

Baked eggs over a creamy mushroom duxelles, with toasted soldiers, the yolk runs, everyone dips in.

Baked eggs with mushrooms
For
6 people
Work
20 min
Total time
40 min
Prep
Prepared the same day
Difficulty
Easy
Cost per person
€2.40
Calories per person
420 kcalcalculated by Kiloach, your weight coach

Under the creamy crust, the mushroom duxelles brings a deep, earthy flavor, cooked slowly until all its moisture is gone before the cream goes in. The egg resting on top cooks gently in a water bath, the white firms up just enough while the yolk stays runny and mixes into the cream the moment you dip a toasted soldier in.

This dish works just as well for a casual weeknight dinner with friends as it does for a slightly more polished family meal starter, especially in fall and winter when button mushrooms are at their best. Mon Chou files it under bistro chic, easy to pull off but it makes you look like you took your time.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before Nothing to do
  2. The same day 3 steps, 30 min
  3. Before the guests arrive 1 step, 5 min
  4. When it's time to serve 2 steps, 10 min

No need to start the day before, everything happens the same morning, you chop, cook, and divide the duxelles into the ramekins, then keep them chilled. Just before guests arrive, pull out the ramekins, crack the eggs in, and top with cream. At serving time, bake for 8 to 10 minutes while the bread toasts, then serve right away.

The ingredients

6 people

Fruits and vegetables

  • Button mushrooms 600 g
  • Shallots 3
  • Flat leaf parsley 0.5 bunch

Dairy

  • Butter 40 g
  • Thick crème fraîche 15 cl
  • Extra fresh eggs 6

Bakery

  • Country bread 12 slices

Pantry

  • Nutmegoften in the pantry 1 pinch
  • Fine saltoften in the pantry 1 tsp
  • Pepperoften in the pantry 1 pinch

Allergens Lactose, Eggs, Gluten

The recipe, moment by moment

The same dayDuring the day, whenever you get a moment.

  1. Finely chop the mushrooms and shallots. 10 min

    A small food processor chops it in seconds, but don't let it turn into a puree.

  2. Cook them in butter over high heat until all the water evaporates, season, add the nutmeg and cream, let it thicken. 15 min

    The duxelles is ready when it no longer releases water.

  3. Divide the duxelles among 6 buttered ramekins and keep them chilled. 5 min

    It keeps perfectly until evening, all the work is already done.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Take the ramekins out 30 minutes ahead, crack an egg into each one and top with a spoonful of cream. 5 min

    Crack each egg into a cup first, so you don't ruin a ramekin.

When it's time to serveThe final touches, right in front of your guests.

  1. Bake the ramekins in a water bath for 8 to 10 minutes at 180°C, while you toast the bread into strips. 10 min

    The white should tremble slightly, the yolk should stay runny.

  2. Serve right away with the chopped parsley and the toasted bread soldiers.

    A turn of pepper and a bit of flaky salt on the yolk, nothing more.

Our tips to get it right

  • Pick firm, pale button mushrooms, they release less water so the duxelles thickens faster.
  • Butter the ramekins generously before adding the duxelles, it slides out more cleanly with a spoon when you serve.
  • Start the ramekins in a dish with already simmering hot water before baking, the water bath cooks more evenly from the start.

The variations

  • Swap the button mushrooms for seasonal ones like porcini or chanterelles for a stronger flavor.
  • Add a thin layer of grated Comté over the egg before baking for a richer version.
  • For kids, skip the nutmeg and serve with thinner, less toasted soldiers.

What to serve it with

  • A lemony green salad
  • A glass of dry white wine
  • A light soup as a starter before

Storage

The duxelles keeps up to 2 days in the fridge in a sealed container, but not once the raw egg is added. Baked eggs don't freeze and are best eaten straight from the oven while the yolk is still runny.

Questions about this recipe

Can I use liquid cream instead of thick crème fraîche?

Yes, but the duxelles takes longer to thicken and stays a bit looser. Cook it a few extra minutes over low heat to get closer to the right texture.

How do I know the baked eggs are cooked just right?

The white should tremble slightly at the edges without being liquid, and the yolk should stay round in the center. Pull them out a bit early, they keep cooking in the hot ramekin.

Can I make this for more than 6 people?

Yes, the recipe scales easily, you just need enough ramekins and a dish large enough for the water bath. Bake in batches if your oven is small.

What bread works best for the soldiers?

Country bread holds up well to dipping thanks to its dense crumb, but slightly stale baguette works too. Toast it right before serving so it stays crisp.

Can baked eggs with mushrooms be made ahead?

Yes, during the day. The recipe needs 20 min of work in total, split up like this, the same day, 3 steps, before the guests arrive, 1 step, when it's time to serve, 2 steps.

How long does it take to make baked eggs with mushrooms?

Allow 40 min in total, including resting and cooking time, of which 20 min is actual work. The recipe is rated "easy".

How many calories are in baked eggs with mushrooms?

About 420 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does baked eggs with mushrooms cost?

About €2.40 per person, that's €14.40 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose, eggs, gluten. Remember to ask your guests about their allergies before putting your menu together.

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