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The starter, Regional

Baked eggs with wild mushrooms

Baked eggs with wild mushrooms are a warm starter for 6 people, with 20 minutes of active work and a same day make ahead plan. The mushroom and cream base is made in the morning, you only crack and bake the eggs right before serving. Easy to make, at €2.80 per person, success comes down to keeping the yolk runny.

Baked eggs with a wild mushroom scent, a runny yolk, sweet cream, and toast soldiers to mop it all up.

Baked eggs with wild mushrooms
For
6 people
Work
20 min
Total time
45 min
Prep
Prepared the same day
Difficulty
Easy
Cost per person
€2.80
Calories per person
330 kcalcalculated by Kiloach, your weight coach

Under a cream crust fresh from the oven, the egg yolk spills over wild mushrooms cooked without thawing first, so they stay firm instead of going soft. Melted shallots and butter round out the flavor, and fresh parsley adds a green touch right before serving. It smells like autumn before it even reaches the table.

It works well as an opener for a dinner with friends or a family weekend meal, when you have a bit of time in the morning but not right before guests arrive. Easy to scale for six, it pairs with a seasonal main, a roast chicken or a gratin, and wakes up the appetite without weighing down the menu.

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 2 steps, 12 min
  3. Before the guests arrive 1 step
  4. When it's time to serve 2 steps, 10 min

There's nothing to do the day before, everything happens the same day. In the morning, you cook the mushrooms and fill the ramekins with cream, then cover them and keep them chilled. Right before guests arrive, take the ramekins out and set up the bain marie, then crack the eggs and bake only when it's time to serve.

The ingredients

6 people

Frozen foods

  • Frozen wild mushrooms 400 g

Fruits and vegetables

  • Shallots 2
  • Flat leaf parsley 0.5 bunch

Dairy

  • Butter 30 g
  • Eggs 6
  • Thick heavy cream 18 cl

Bakery

  • Country bread 6 slices

Pantry

  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Eggs, Lactose, Gluten

The recipe, moment by moment

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

  1. Cook the chopped shallots in the butter, add the mushrooms still frozen and let their water evaporate over high heat, then season with salt and pepper. 12 min

    Cooking the mushrooms without thawing keeps them from turning soft and spongy.

  2. Divide the mushrooms and cream among six buttered ramekins, then cover with plastic wrap and keep chilled.

    Leave a small well in the center so the egg sits in place and doesn't spill over.

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

  1. Take the ramekins out of the fridge, preheat the oven to 180°C and heat water for the bain marie.

    Use a deep dish large enough that the water comes halfway up the ramekins.

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

  1. Crack one egg into each ramekin, bake in the bain marie until the white is set and the yolk is still jiggly. 10 min

    The white should just turn milky, the yolk keeps cooking for a minute once out of the oven.

  2. Toast the bread slices, cut them into soldiers and serve with the chopped parsley.

    Rub the toast with a clove of garlic to add flavor to the soldiers.

Our tips to get it right

  • Pick porcelain ramekins over glass ones, they spread the bain marie heat more evenly so the bottom of the egg doesn't cook faster than the top.
  • No frozen mushrooms on hand? Rehydrated dried wild mushrooms work too, just drain them well so they don't water down the cream.
  • Check doneness by eye starting at 8 minutes, the yolk keeps cooking after the oven, it's better to pull the ramekins a bit early than too late.

The variations

  • Swap the wild mushrooms for button mushrooms or a frozen forest mushroom mix, the result stays close with a milder taste.
  • For a richer version, add a seared slice of foie gras on top of the yolk right before serving.
  • To save time, use jarred cooked wild mushrooms, you skip the moisture evaporation step and shave ten minutes off the active work.

What to serve it with

  • A glass of dry white wine
  • A lamb's lettuce and walnut salad
  • A chestnut soup to follow

Storage

The mushroom and cream base keeps for 2 days in the fridge in covered ramekins, before adding the egg. Once the egg is baked, serve right away, this dish doesn't freeze and doesn't reheat well.

Questions about this recipe

Can I use fresh wild mushrooms instead of frozen?

Yes, if you can find them, cut them into pieces and cook them the same way. Allow a bit more time for their water to evaporate.

How do I know the yolk is still runny without breaking the egg?

Look at the white around the yolk, it should be just set and milky, not fully opaque at the center. The yolk keeps cooking for a minute after the oven, so slightly undercooking is safer.

Can I make this starter for more than 6 people?

Yes, the recipe scales easily, one ramekin per person. Just make sure your bain marie dish is large enough.

What bread works best for the toast soldiers?

A slightly stale country loaf cuts more cleanly and toasts more evenly. A baguette works too if that's what you have on hand.

Can baked eggs with wild mushrooms be made ahead?

Yes, during the day. The recipe needs 20 min of work in total, split up like this, the same day, 2 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 wild mushrooms?

Allow 45 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 wild mushrooms?

About 330 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 wild mushrooms cost?

About €2.80 per person, that's €16.80 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

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

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