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Eggs en Cocotte

Eggs en Cocotte with Mushrooms, Potatoes, and Goat Cheese

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Chef Giuseppe channels the master French chef Jacques Pépin for this recipe. In traditional eggs en cocotte, eggs and cream bake gently in individual ramekins until just set. Here, he gives the dish a kitchen-friendly spin by cooking everything in one pan, and adding mushrooms and roasted potatoes for heartiness. While it bakes, you’ll have just enough time to toss together the simple, bright herb salad. Eggs for dinner just became totally luxurious. Bon appétit!

  • Vegetarian
  • Low Carb Diet
Serving size
Prep & cook time
Cooking Skill
By Chef Giuseppe

By Chef Giuseppe

  • Calories 730
  • Protein 20g
  • Total Carb 54g
  • Total Fat 50g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • cremini mushrooms
    • 6 ounces
    • cremini mushrooms
  • oyster mushrooms
    • 4 ounces
    • oyster mushrooms
  • peanut potatoes
    • 1 pound
    • peanut potatoes
  • shallot
    • 1
    • shallot
  • garlic
    • 2 cloves
    • garlic
  • heavy cream
    • 1 container
    • heavy cream
  • chives
    • 1/8 ounce
    • chives
  • dill
    • 1/8 ounce
    • dill
  • sherry vinegar
    • 1 tablespoon
    • sherry vinegar
  • Dijon mustard
    • 1 packet
    • Dijon mustard
  • baby arugula
    • 5 ounces
    • baby arugula
  • crumbled goat cheese
    • 1 ounce
    • crumbled goat cheese

What You’ll Need

  • olive oil
  • eggs
  • kosher salt
  • black pepper
  • baking sheet
  • 10" medium ovenproof pan

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Preheat oven to 450°F. Wipe mushrooms clean with a damp paper towel. Quarter creminis and cut or tear oyster mushrooms into 1-inch pieces. Rinse remaining produce. Quarter potatoes. Peel shallot and thinly slice. Mince garlic.

  2. Roast potatoes

    Roast potatoes

    On a baking sheet, toss potatoes with 1 tablespoon olive oil, ¼ teaspoon salt, and pepper as desired. Arrange in a single layer, spacing apart, and roast until tender, 10-12 minutes.

  3. Sauté mushrooms

    Sauté mushrooms

    While potatoes roast, heat 1½ tablespoons olive oil in a medium ovenproof pan over medium-high heat. When oil is shimmering, add shallot and sauté, stirring, until softened, 1-2 minutes. Add mushrooms, garlic, ¼ teaspoon salt, and pepper as desired. Sauté, stirring, until golden, 4-5 minutes more. Remove pan from heat and stir in ⅓ cup heavy cream.

  4. Bake eggs

    Bake eggs

    Once roasted, add potatoes to pan with mushrooms, still off heat, and toss to combine. Create 2 small, evenly-spaced pockets in vegetables. Crack 1 egg into each pocket, nestling into vegetables. Season with a pinch of salt and pepper as desired. Transfer to oven and bake until egg whites are just set and cream has thickened, 6-8 minutes.

  5. Make dressing

    Make dressing

    While eggs bake, thinly slice chives. Pick dill leaves, discarding stems. In a large bowl, whisk together sherry vinegar, mustard, 2 tablespoons olive oil, ¼ teaspoon salt, and pepper as desired until combined. Pat arugula dry with paper towel and add to bowl with dressing, along with half of chives, waiting to toss until eggs are baked.

  6. Plate eggs en cocotte

    Plate eggs en cocotte

    Once eggs are baked, sprinkle over goat cheese, dill, and remaining chives. Divide eggs en cocotte between serving plates. Toss salad and serve alongside. Dig in!

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