Eggs en Cocotte with Mushrooms and Leeks
Servings Prep Time
4people 5minutes
Cook Time
Servings Prep Time
4people 5minutes
Cook Time
  • 1tablespoon olive oilplus more for oiling ramekins
  • 1small leek, white and pale green partshalved lengthwise and thinly sliced crosswise
  • 2cups very thinly sliced cremini or button mushrooms
  • 1/2cup shaved or shredded Asiago cheese
  • 4large eggs
  • Minced fresh parsleyfor garnish
  1. Preheat oven to 375˚. Lightly oil four 4-ounce ramekins.
  2. Heat 1 tablespoon olive oil in a large sauté pan over medium heat and add leeks and mushrooms. Sprinkle with salt and cook for 3–4 minutes, until mushrooms are softened. Divide vegetables among prepared ramekins. Top each with about 2 tablespoons cheese.
  3. Crack one egg into a small cup and carefully pour egg over vegetables and cheese in one ramekin, being careful not to break yolk. Repeat with remaining eggs and ramekins.
  4. Arrange ramekins in a baking dish or glass casserole. Pour boiling or very hot water into dish, halfway up ramekin sides. Carefully transfer dish to oven and bake 20–25 minutes (check at 15 minutes), until eggs are set but yolks are still tender. Remove from oven and shower with parsley. Serve immediately.
Recipe Notes
Nutrition Facts
Eggs en Cocotte with Mushrooms and Leeks
Amount Per Serving
Calories 155 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 4g 20%
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 220mg 73%
Sodium 196mg 8%
Total Carbohydrates 6g 2%
Dietary Fiber 1g 4%
Protein 10g 20%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING: 155 cal, 11g fat (5g mono, 1g poly, 4g sat), 220mg chol, 10g protein, 6g carb, 1g fiber, 196mg sodium