Oeuf en Cocotte with Maitake Mushrooms, Baby Spinach, Sundried Tomatoes & Parmesan Cream

[The following story could traumatize small children as well as certain adults. Your discretion is adviced.]

Once upon a time there was a little egg who lived on a farm upstate New York. The little egg looked just like any other egg on this farm but he was different in the fact he had big ambitions: the little egg wanted to move to the big city to be cooked by the legendary Zenchef. Hours after hours after coming into this world the little egg kept doing his affirmations and sure enough the moment came the farmer picked him up and placed him in a 6 eggs cardboard box. The little egg was on its way to the big city.

As chance would have it, Zenchef picked that box of eggs at the farmer’s market that morning and brought it to his kitchen with the perfect plan: Oeuf en cocotte for breakfast. This wasn’t any Oeuf en cocotte Zen had in mind. There would be a bed of baby spinach, roasted maitake mushrooms and marinated sundried tomatoes on which the egg would gently poach and a Parmesan cream drizzled on top. Zen delicately picked up the faithful little egg and…

Oh well… Nevermind! The story is over. Geez.. this is a bit embarrassing. Have you ever felt like you were born with two left hands?… I have!

Another espresso please!!

Anyway, this is a fabulous way to cook your egg in the morning. A tasty twist on oeuf en cocotte, the classic French egg cooked in a ramequin. Are you ready to start?

First, sautee some Maitake mushrooms in olive oil (or any mushrooms of your choice). When they start to caramelize on the edges, add some chopped garlic and parsley. Sautee until fragrant, season with salt and pepper and set aside.

Add some butter to the same pan and when it turns brown, add a few handful of baby spinach. Cook until wilted and season with a little salt. Set the spinach aside.
Butter some large ramequins or empty jam jars and place the sauteed baby spinach, the maitake mushrooms and some marinated sundried tomatoes or oven dried tomatoes on the bottom. Preheat the oven to 300′F.
Crack a fresh egg on top making sure not to break the yolk. If you have two left hands like i do, buy extra eggs. Doesn’t this make you happy?
Place a lid on top of the jars or ramequins and put in the preheated oven for about 20 minutes. Timing can vary depending on your oven so keep an eye on it. Not a good time to go back to bed!
While the eggs are cooking, place 2 tablespoons of olive oil and 3 tablespoons of grated parmesan in a small saucepan and turn on the heat. When the parmesan starts to melt add 1/2 cup of heavy cream and bring to a boil. Emulsify the mixture using a stick blender (or a regular blender), adjust seasoning with salt and pepper and keep warm.
The eggs are ready when the white on the top is barely set. At this point, you might have an irresistible envy to poke the yolk. Do yourself a favor. Don’t do it!! Adjust the cooking time to your liking.
As you can see from the side, the sauteed spinach, the maitake mushrooms and the sundried tomatoes cohabit happily with the gently poached egg whites. There’s nothing wrong with that. Of course you could easily add a few slices of rendered smoked bacon to the spinach mixture to bring it to another dimension… just an idea.
Drizzle the parmesan cream around the egg yolk, sprinkle with some fleur de sel and cracked black pepper. Some chopped chives to finish it off… Et voila! This innocent looking dish is an orgy of flavors my friends. Eat at your own risk and be good to your eggs.
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  • girlcookinparis

    Great idea! Will definitely try this new “oeuf cocotte” idea! Thanks! And glad to find your blog. Really nicely done!

  • Clumbsy Cookie

    That poor egg!!!!! I hope you didn’t scrape it from the floor and put it in a ramekin…
    Oeuf en Cocotte is so easy but impressive, isn’t it?
    I also have 2 left hands…

  • Darius T. Williams

    I’m pretty sure you’re straight…but um, will you marry me? We can totally serve this at the reception!

    -DTW
    http://www.everydaycookin.blogspot.com

  • Giff

    dammit zen, here you go again. I’m HUNGRY NOW.

    this looks like a great dish for Sunday brunch!

  • Adam

    I have no idea how to say the name of this dish, but it looks great. Mushrooms, eggs, bacon, how can anyone not dig this?

    Two left hands? That would be awesome, I’m left handed.

  • Gloria

    These look so yummy, like this. uupps and this eggs that you break is nothing the other day I open the fridge and fall 6 eggs all break!!! Almost cry!! aah I dont tell shot how you I said : shirt!!! But 6 eggs I can make a lot with these and you know how is the eggsprize!!!

  • Mike of Mike’s Table

    That looks awesome. If I’ve ever seen this before, I never paid it any attention, but now I know I have to try this this coming weekend. And lol, great opening story

  • Lore

    Am I heartless for laughing out loud at the “oh sh*t” part? I still am :) ))))
    Oeuf en cocotte looks impressive!

  • Elle

    I want an orgy of flavors! Looks amazing, as always.

  • My Sweet & Saucy

    What a fun little presentation for the dish! Looks like a fabulous breakfast choice!

  • Darien

    I happened onto your site, I absolutely adore it. That poor little egg that willed its way to you, and its tragic fate… you must be a very twisted pisces to think up such plots. I noticed there were two ramekins, too bad for me ;P~

  • doggybloggy

    delicious I will make this tomorrow – I have tons of maitake and tons of chevre to work through…

  • Chicopea

    oh poor eggbert! taking one for the team.

    Now this i hafta try bc i love shrooms and I’ve only heard of SHItake

  • Colloquial Cook

    Des oeufs en cocotte avec des maitakes…? Haha, il faut retourner en France manger des girolles mon petit chat! Ces légumes japonais t’ont tourné le sang ma parole!

    Naaaaan t’as raison c’est magnifique :-)

  • Heather

    Hey, food twin. You made risotto when I did, I cooked maitake mushrooms when you did. We’re like this (I’m doing that thing where I point to my eyes with two fingers then point at your eyes back and forth, like “I’m watching you,” but less aggressive).

  • Emiline

    I hope you’re not married because I’m coming to live with you in New York and we’ll eat this every day for breakfast.

    It looks so good! I want to try a maitake mushroom.

    Oh man, I just saw Darius’ comment. :( Well, he was first, so…

  • emiglia

    That sad little egg story almost made me cry! Wow… I’m embarrassed for myself and my overwhelming emotions concerning sad little eggs.

    The pictures and recipe made up for it though. Yum! I’ll have to try this…

  • cook eat FRET

    love love my eggs like this
    bravo
    i am wildly applauding

    2 marriage proposals so far over a simple oeuf en cocotte

  • Cynthia

    Love this idea.

  • Cindy. Lo.

    My mouth is watering!
    By the way,
    I was eager to see what will happen to the egg…then….it fell to the ground…..
    But oh well,
    At least his friends made it to the oven!

  • TavoLini

    oh! These are so cute! They make me very happy :D

    Very creative

  • We Are Never Full

    whoa. you know how much we love to showcase the beauty and flavor of the egg – this dish is f–king amazing. adding mushrooms and cream w/ cheese and then EGGS. perfection.

  • peter

    OUAH. Demain matin. But with beet greens, Humboldt Fog, and guanciale, because that’s what I’ve got right now.

  • Nicole

    Oh my… this is eye candy now isn’t it. And that poor little egg…. Such hopes dashed for all eternity!

    I hear you about the 2 left feet!! Always finding bruises and bumps and no idea when they got there.

  • foodhuntress79

    Hello. Unfortunately my ‘kokote’ doesn’t know what a cocotte is…hehe. Nice egg tsukimi there :)

  • Cakespy

    Oh Zen, how is it that you can make me laugh and drool all at once? Luckily you can’t see me; while it’s a compliment to your abilities, I don’t think it’s the most becoming look for me. :-)

  • Susan from Food Blogga

    Oh, I have seen more splattered eggs on my kitchen floor than I care to recount. Now, could you please tell me how to pronounce the name of this fabulous dish? :)

  • cakewardrobe

    Yes, I married a good looking French man in Paris – NOT. But it seems I’ve fallen off the blogging world. 2 left hands from the Zen is the magic to your delicious cooking!

  • Tartelette

    I don’t eat eggs unless in cakes but you might have convinced me!! I ate so many of these when I was growing up…seems like the dish our mothers used to love to make in the 70s and 80s!!
    Looks fantastic!

  • Manggy

    Okay Zenman… I’ll be good to my eggs! I suppose any man who doesn’t have a death wish would be! Ha ha ha. Oh, how vulgar!
    I’m surprised that the eggs look so beautifully and gently poached! I guess 20 minutes seems like such a long time to me, especially since I overdid my baked eggs last time. I’ll have to keep your tips in mind (lid, 300°F) for next time. The bacon is always a great idea! ;)

  • The Caked Crusader

    I have always felt that there are few things more beautiful that a fat round golden egg yolk. Now, where did I leave my medication……?

  • rose

    darius, he can’t marry you because he is going to marry me as soon as I ditch my husband of 36 years!!! ha ha….
    Chef! Oeuf En Cocotte! Wonderful! I liked coddled eggs with a tiny bit of minced ham. This certainly trumps that! You bring every dish to another dimension. Love reading your blog.

  • glamah16

    Tasty indeed. My perfect breakfast. I was expecting a furry chick to come out of the egg from the disclaimer.