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breakfastvegetarianFrench-inspired

Oeufs en Cocotte aux Herbes de Provence with Sautéed Spinach and Mushrooms

A luxurious yet simple breakfast featuring silky baked eggs with crème fraîche and Gruyère, paired with a nutrient-dense side of sautéed spinach and mushrooms. This meal is rich in protein and healthy fats, with low-glycemic vegetables for balanced energy.

Oeufs en Cocotte aux Herbes de Provence with Sautéed Spinach and Mushrooms

Instructions

1
Preheat and Prepare Ramekins
preparation

Preheat oven to 180°C. Generously butter four small ceramic ramekins and place them in a deep baking dish. Boil a kettle of water for the bain-marie.

💡 Use ceramic ramekins as they distribute heat evenly, preventing overcooking at the edges.
2
Prepare Spinach and Mushrooms
preparation

Wash and roughly chop the spinach. Slice the mushrooms thinly and mince the garlic. Set aside for sautéing.

💡 Pat the mushrooms dry with a paper towel to avoid excess water during cooking, ensuring better browning.
3
Layer Ramekin Base
assembly

Spoon one tablespoon of crème fraîche into each ramekin. Sprinkle a pinch of herbes de Provence and a portion of the grated Gruyère over the cream in each.

💡 The crème fraîche acts as a protective layer, keeping the egg whites silky and preventing a rubbery texture.
4
Add Eggs and Set Up Bain-Marie
baking

Crack one egg into each ramekin. Season with a pinch of flaky sea salt and black pepper, then scatter the remaining Gruyère on top. Pour boiling water into the baking dish until it reaches halfway up the ramekins. Place in the oven at 180°C to bake for 12–15 minutes, until whites are set but yolks remain runny.

💡 The water bath ensures gentle, even heat—without it, the edges will overcook before the center sets.
5
Sauté Spinach and Mushrooms
sautéed

Heat olive oil in a large skillet over medium heat at 160°C. Add minced garlic and sauté for 30 seconds until fragrant. Add sliced mushrooms and cook for 5–7 minutes until golden and tender. Stir in spinach in handfuls, cooking for 2–3 minutes until wilted. Season with sea salt and black pepper.

💡 Cook mushrooms first to release their moisture, preventing the spinach from becoming too watery.
6
Finish and Garnish Eggs
garnishing

Remove ramekins from the water bath using tongs. Scatter finely snipped fresh chives over the top of each ramekin for a burst of color and flavor.

💡 Use a folded napkin or oven mitt to handle hot ramekins safely and prevent burns.
7
Final Check on Side
finishing

Ensure spinach and mushrooms are tender and well-seasoned. If needed, cook for an additional 1–2 minutes over low heat at 120°C to meld flavors.

💡 Taste and adjust seasoning at the end to ensure a balanced flavor profile.
Prep Time
10 Min
Cook Time
15 Min
Per Serving
462kcal
Protein16%
Carbs8%
Fat76%
Glycemic Load
4.2 (Low)
Nutrition Information
Energy462 kcal · 23%
Protein17 g · 34%
Carbohydrates8 g · 3%
Carbs (absorbed)6 g · 2%
Dietary Fiber2 g · 8%
Fat35.5 g · 51%
Saturated Fat14.5 g · 73%
Monounsaturated Fat15.5 g · 62%
Polyunsaturated Fat3.5 g · 32%
Trans Fat0.50 g · 25%
Cholesterol260 mg · 87%
Sodium710 mg · 36%
Potassium620 mg · 18%
Calcium130 mg · 13%
Magnesium46 mg · 12%
Phosphorus260 mg · 37%
Iron4 mg · 29%
Zinc3 mg · 30%
Copper0.30 mg · 30%
Selenium46 µg · 84%
Iodine12 µg · 8%
Vitamin C12 mg · 15%
Vitamin A960 µg · 120%
Vitamin D8 µg · 40%
Vitamin E4.5 mg · 38%
Vitamin K320 µg · 427%
Vitamin B10.12 mg · 11%
Vitamin B20.46 mg · 33%
Vitamin B60.26 mg · 19%
Vitamin B120.80 µg · 32%
Folate260 µg · 130%
Niacin2.1 mg · 13%
Biotin24 µg · 48%
Pantothenic Acid1.2 mg · 20%
Salt Equivalent1.8 g · 30%

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