Baked Eggs with Mushrooms, Shallots & Rosemary

Baked Eggs with Mushrooms, Shallots & Rosemary // Chattavore

There was a time in my life (from, oh….age 13 to about, I don’t know, age 25 maybe?) during which I did not eat eggs.  I got grossed out by the weird eggy floaties that would get in dishwater when you washed breakfast dishes (we didn’t have a dishwasher).  I roll my eyes just thinking about it now….especially when I consider the fact that the egg embargo lasted until I was in my mid-twenties.  What reason did I have then?  Honestly, I have no clue.  I look back on the two years of that time that I was married and regret that I subjected my husband to that, because he loves eggs and come on.  I was being a big baby.  Plus we have a dishwasher!!!

Anyway, the egg embargo is long gone and sometimes that number of eggs that we can burn through in a week is simply astonishing to me.  Of course, there’s breakfast on Saturday mornings, always fried eggs.  Many nights a fried or poached egg tops a bowl of risotto or a slice of pizza.  Boiled eggs go into chicken salad or on top of green salads; lazy weekday mornings when we don’t have to work sometimes warrant soft-scrambled eggs and buttery toast.  And of course there’s baking and other eggy cooking endeavors.  Yeah, we go through a few eggs these day-I have to get at least a dozen a week, and if I’m baking a lot sometimes two dozen are necessary.

Baked Eggs with Mushrooms, Shallots & Rosemary // Chattavore

Somehow, baked eggs (or shirred eggs, or oeufs en cocotte if you want to be fancy and French) totally slipped under my radar until probably a year or so ago.  I have no idea how that happened, and if I’m being honest, I have no idea why these days I don’t eat them more than I do.  Baked eggs are a great way to get a perfectly set white and a perfectly runny yolk (because if you don’t love a runny yolk I’m not sure we can be friends) but, as I learned from America’s Test Kitchen, they are also a fantastic way to get vegetables into your eggs.  Making a “bed” out of some type of vegetable keeps the eggs from overcooking by protecting them from the heat at the bottom of the ramekin.  And the rosemary-shallot mixture is borrowed from on of my new favorite blogs, Pinch of Yum.  These….these were a perfect post-church Sunday lunch, with toast.  And bacon, duh.

Baked Eggs with Mushrooms, Shallots & Rosemary

Serves 4
Prep time 10 minutes
Cook time 30 minutes
Total time 40 minutes
Allergy Egg, Milk
Dietary Vegetarian
Meal type Breakfast
Website Adapted from Pinch of Yum and America's Test Kitchen


  • 8oz mushrooms, coarsely chopped (I used creminis)
  • 4 tablespoons unsalted butter
  • 2 cloves garlic (minced or pressed)
  • 2 shallot (finely chopped)
  • 2 tablespoons finely chopped rosemary
  • 4 teaspoons heavy cream
  • 8 Large eggs
  • parmesan cheese (to taste)
  • salt & pepper (to taste)


This recipe serves 4; however, I actually made it for 2-just halve the ingredients!


Step 1
Preheat the oven to 500 degrees. Melt 2 tablespoons of the butter in a large saucepan. Cook the chopped mushrooms until golden. Add the garlic and cook for thirty seconds. Add salt and pepper to taste. Remove from heat and divide between 4 ramekins. Set the ramekins on a small baking sheet or in a baking pan. Bake for 7 minutes, rotating halfway through.
Step 2
While the mushrooms are baking, sauté the shallot in the remaining 2 tablespoons of butter over medium heat until soft. Add the rosemary and cook for another thirty seconds.
Step 3
Using a spoon, gently make a small "bowl" in each "bed" of mushrooms. Place a teaspoon of cream into each "bowl". Crack two eggs into each ramekin. Salt and pepper to taste then divide the shallot and rosemary mixture among the tops of the 4 bowls.
Step 4
Bake the eggs for 7 minutes. Remove from the oven and turn the broiler on. Grate desired amount of cheese on top of each ramekin and broil for about a minute. Allow to sit for 3-5 minutes before serving. Serve with toast.

Baked Eggs with Mushrooms, Shallots & Rosemary // Chattavore


  1. Nathan Custer says

    These look great! And paleo to boot! What do you think about regular sweet onion in place of shallots? Would save a trip to the grocery store. Hmmm, and I don’t have any ramekins. Gotta figure that one out.

    • Chattavore says

      I think sweet onion would work fine in place of the shallots! Maybe ovenproof coffee mugs in place of ramekins? Or you could try baking them all together in a Pyrex dish, just adjusting the baking time by sight.

    • Chattavore says

      Actually, I used to HATE pancakes…but I also disliked waffles & French toast. I just hated sweet breakfast foods! I’ve gotten over it though :)

  2. BamaJammer says

    We have approximately 15 hens and one rooster on our farm, and there’s nothing like a newly laid, fresh eggs! The yolks are a ruddy orange-yellow color and the whites stand at attention when you crack the eggs into the frying pan. Fresh eggs will give you a whole new perspective on cackle berries (my pastor’s name for eggs)!

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