TwentyGrams

TwentyGrams › Recipes › Mushroom-Parmesan Egg Cocotte

Mushroom-Parmesan Egg Cocotte

2 ramekins · 2.9 g net carbs

2.9g Net carbs 24.7g Fat 11.6g Protein 283.7 kcal
Mushroom-Parmesan Egg Cocotte

This recipe was generated with AI assistance; nutrition is computed from USDA FoodData Central.

2 ramekins  ·  prep 10 min  ·  cook 16 min  ·  total 26 min  ·  difficulty medium

Baked eggs are nestled on a bed of sautéed cremini mushrooms cooked with garlic and butter. A small splash of heavy cream and grated parmesan cheese is added before baking so the egg whites poach gently and the cheese melts into the mushroom mixture. Searing the mushrooms first concentrates their flavor and drives off excess moisture so the custard does not become watery. The dish is finished with chopped parsley and a light drizzle of olive oil to add herbaceous brightness.

Ingredients

  • eggEgg, Whole, raw
    2 each
  • cremini mushroomsMushroom, Crimini
    80 g
  • heavy creamCream, Heavy
    30 ml
  • parmesan cheeseCheese, Parmesan, hard
    20 g
  • butterButter, Salted
    20 g
  • olive oil
    8 ml
  • garlicGarlic, Raw
    3 g
  • parsley
    6 g
  • saltSalt, Table
    3 g
  • black pepperSpices, Pepper, black
    1 g

Equipment

  • 10-inch skillet
  • ramekins

Method

  1. Preheat the oven to 320°F and position a rack in the middle.
  2. Clean and slice the cremini mushrooms thinly. Heat a 10-inch skillet over medium-high heat and add 10 g of the butter. When the butter foams, add the sliced cremini mushrooms in a single layer and let them sear undisturbed for 2 minutes.
  3. Continue to saute the mushrooms, stirring occasionally, until the moisture they release has evaporated and they are golden brown, about 4 to 6 more minutes total. Add the garlic and cook 30 seconds until fragrant, then remove from heat.
  4. Stir the remaining 10 g butter and 8 ml olive oil into the mushrooms off the heat, then season with 2 g salt and 0.5 g black pepper. Divide the mushroom mixture between two ramekins, spreading it into an even layer.
  5. Crack one egg into each ramekin on top of the mushrooms. Pour 15 ml heavy cream into each ramekin around the egg, then sprinkle 10 g parmesan cheese over each.
  6. Place the filled ramekins into an ovenproof baking dish and add a small amount of hot water to the dish so it comes about halfway up the ramekins' sides (a shallow water bath). Bake at 320°F for 12 to 14 minutes, checking at 10 minutes for desired doneness; whites should be set and yolks still slightly soft unless a firmer yolk is preferred.
  7. Carefully remove the ramekins from the water bath. Sprinkle the remaining 4 g salt and 0.5 g black pepper as needed across both ramekins, scatter chopped parsley over the tops, and finish with a light drizzle of the remaining olive oil.
  8. Let the ramekins rest 1 minute before serving so the custard stabilizes, then serve each ramekin warm.
Preheat the oven to 320°F and position a rack in the middle.

Tips

Pro tip

  • Warm ramekins in a low oven for 3 minutes before filling to reduce temperature shock and help eggs cook evenly.
  • If mushrooms look wet after cooking, spoon them onto a paper towel to blot excess liquid before adding eggs.
  • Use room-temperature eggs so they slide into the filled ramekins without shrinking the cream or causing cracking.

Frequently asked questions

Can I use goat cheese instead of parmesan cheese?
Yes, goat cheese can replace parmesan. Goat cheese melts to a creamier, tangier finish and will make the custard slightly softer because it contains more moisture; use the same weight and reduce any added cream by a few milliliters if you want a firmer set.
What can I use instead of heavy cream?
Use half and half instead of heavy cream. Half and half will produce a thinner custard with a lighter mouthfeel, so expect a slightly less rich finish; keep the same volume but watch bake time as the set point can arrive a minute or two sooner.
My mushrooms released a lot of liquid while cooking — how do I fix that?
Sear the mushrooms over medium-high heat until the liquid evaporates and they begin to brown. If excess liquid remains, transfer the mushrooms to a plate lined with paper towel and blot before returning them to the ramekins so the eggs do not sit in pooled liquid.
The egg whites are still runny but the yolks look set — what should I do?
Return the ramekins to the oven at a lower temperature for a short time. Bake at 300°F for 3 to 5 minutes until whites are opaque but yolks remain the desired texture, or tent loosely with foil to allow the whites to finish without overcooking the yolks.
How should I store this?
Refrigerate it right away, at 40°F (4°C) or below, and keep it there until it is served. Because a raw or dairy-based dish keeps only as long as its shortest-lived ingredient, follow the storage guidance on those ingredients’ own packaging rather than a single figure for the finished dish. USDA FoodKeeper publishes per-ingredient storage times; nothing here is a measurement of this specific recipe.

Per ramekin

Primary macros

2.9g Net carbs 7% 63% 30%
Net carbs Fat Protein
2.9 gNet carbs
11.6 gProtein
24.7 gFat
1 gFiber
283.7Calories

135.3 g per ramekin

More Lunch Recipes

TwentyGrams is a keto tracker that logs recipes like this one in a tap. It launches soon.

Join the waitlist

Reviews

No reviews yet.

Loading…

Published 18 August 2026

Nutrition computed from USDA FoodData Central, from the matched food records — never estimated by a model. How we compute these numbers.