Parisian shirred egg/ Oeuf cocotte à la parisienne

Eggs cocotte are perfect for every meal! That’s what I love about them. Perfect for brunch when served with a yogurt, a fruit salad and a croissant. Great with a salad or a soup as a light lunch or dinner. Egg cocotte is also a traditional entrée in many French restaurants.

It’s mushroom and ham version is called ‘oeuf cocotte à la parisienne’ (Parisian shirred egg) so I guess it’s been imagined in the City of Light. It’s incredibly tasty AND easy to make. Don’t be afraid to experiment around this recipe, baked eggs are fun to play with!

Next time try adding chives, chervil and tarragon along with the parsley. This herb mix is called ‘fines herbes’, it’s a nice twist on the Parisian shirred eggs original recipe. Don’t be afraid to try them with chicken or veggies, they taste great with a lot of different ingredients.

Preparation time: 10 minutes – Baking time: 6 to 8 minutes

Ingredients (for 1 serving)

1 egg
1 oz (30 g) of ham
2 portobello mushrooms
1 small garlic clove
1 tablespoon of chopped parsley
2 teaspoons of creme fraiche
1 tablespoon of olive oil
1 slice of bread
Salt & Pepper


1/ Preheat oven to 500° F (260° C/Th 9).

2/ Peel and slice mushrooms. (You should never wash portobello mushrooms, they would get soaked with water and loose taste as a result. Just grate stalk if there is mud and slice off the end part. Then peel off the cap by grasping the white edge with a knife and pull to peel strips off the mushroom.)

3/ Rinse parsley and peel garlic clove. Chop both.

4/ Heat a frying pan oven medium high heat, add olive oil. When it’s hot, add garlic. Move it around the pan for about one minute so the oil gets a garlic flavor.

5/ Lower to medium heat and pour mushrooms into the pan. Add parsley and a pinch of salt. Leave for 5 minutes stirring from time to time.

6/ Grease 1 ramekin with butter or margarine.

7/ Chop ham scraps and dispose some of them in the ramekin. Alternate with a layer of mushrooms and 1 teaspoon of creme fraiche. Repeat operation once. Add salt.

8/ Break the egg into the ramekin and top with a pinch of pepper.

9/ Fill half of an ovenproof dish with boiling (or very hot water) and put ramekin on it. Bake in oven for 6 to 8 minutes. (It’s ready when white is done but yolk remains liquid.)

10/ Serve with toasted bread.

Looking for a salmon alternative for this baked eggs recipe? Click here.

31 thoughts on “Parisian shirred egg/ Oeuf cocotte à la parisienne

  1. 03/21/2010 at 1:04 AM

    This might just be my brunch tomorrow morning! Miam! Tellement facile, mais si élégant!

  2. 03/21/2010 at 9:47 AM

    I must get around to doing eggs cocotte, they look so tasty.

  3. 03/21/2010 at 3:39 PM

    So simple but yet so elegant. Thank you

  4. 03/21/2010 at 3:44 PM

    I love making these! If I don’t know what to cook for a simple lunch for me and the hubby, these always come to mind. You just can’t go wrong with eggs!

  5. 03/21/2010 at 4:05 PM

    I love them! My dad used to make some for us on a Sunday dinner… I have yet to make them to my children but I am sure they’ll love them. They love oeuf a la coque… so they will love Oeuf cocotte!

  6. 03/21/2010 at 4:06 PM

    Perfect and simple. Perfect timing, as I was just standing with the light of my refrigerator shining on my face waiting to be inspired! And my sweet husband thinks I just think up these fantastic creations all on my own. Bless his heart :) Happy Sunday ~LeslieMichele

  7. 03/22/2010 at 2:20 PM

    Your blog is super. So are your photographies. They make me hungry. I have spent a nice moment when seeing them. Thanks a lot.

  8. 03/22/2010 at 3:28 PM

    I like making these too and such a pretty picture.

  9. 03/22/2010 at 3:56 PM

    Thank you for your awesome blog! I love it. I just moved to Paris and I’m want to cook some French food in my new home town so your website is a perfect fit for me. I have an online cooking show, please check it out! Linn

  10. 03/22/2010 at 9:37 PM

    your blog is amazing, especially the photographs

  11. 03/23/2010 at 12:24 AM

    what a wonderful dish for a sunday brunch..oh how lovely..great pic


  12. 03/23/2010 at 1:00 AM

    These look beautiful and tasty! I’ve never tasted eggs cocotte, but I think I should, and soon. Sounds great for brunch. Great post!

  13. We are not amused!
    03/23/2010 at 3:32 AM

    Way to go posting a recipe that cannot be copied or printed! I guess I’m supposed to either bring my desktop on the kitchen countertop or viceversa – or waste time copying it by hand… so not worth

    P.S. I wonder if you’re going to allow this comment! Most of the bloggers allow only the “ohhs” and “awws”, never critique…

  14. 03/23/2010 at 4:48 PM

    @ We are not amused! Comment allowed, you made a good point (even if it’s actually possible to print any web page in a browser, not only the ones with a print button…) ;)

    Now, I’m not surprised you get censured on most of the blogs… What’s up with the aggressive tone? Relax… Most bloggers are non professional, blogging on their free time. This is about sharing, we’re not providing any kind of commercial service that would allow you to complain in such a harsh way.

    You should try constructive criticism instead of talking to people like they are totally dumb… A little respect never hurts… You might even get your comments to be published!

  15. 03/23/2010 at 5:30 PM

    @wearenotamused You can always “print selection” through your print command. There is no need to be aggressive about commenting. As they say, if you don’t have anything nice to say…

  16. We are not amused!
    03/23/2010 at 10:15 PM

    What “selection” Mardi? This site won’t allow it or the right click commands and print for that matter! If you have nothing useful to say… and please do not say I have no idea how to do it, I’ve been using computers even before there were PCs

  17. We are not amused!
    03/23/2010 at 10:17 PM

    The only way I was able to do it eventually was with a print screen – but that doens’t change the fact that this site is poorly designed… or maybe it was done this way on purpose


  18. 03/23/2010 at 10:33 PM

    Just so you know, here is a great site where you can print any web page: poorly designed or not ;)

  19. 03/24/2010 at 8:36 AM

    You read my mind! I have so been craving and wanting to make baked eggs (as I call them). I love your tasty version! Easy, warming, yummy and perfect for brunch!

  20. 03/30/2010 at 4:58 AM

    Wow this was presented perfectly!

  21. 03/30/2010 at 5:21 AM

    A very elegant dish for an at-home brunch. Thanks for sharing it! Parisian food is always lovely.

  22. 03/31/2010 at 10:46 PM

    This sounds just fabulous, and what a beautiful photograph. I’ve always enjoyed shirred eggs in restaurants, I think its time I made them at home! – S

  23. 04/02/2010 at 10:22 PM

    MMMMMMMMMMMM,..these oeufs aux cocotte look so tasty & inviting too!

    I wish you a Happy Easter!!!!!

  24. Franco
    08/04/2010 at 10:02 PM

    Just discovered your wonderful blog…cannot wait to try this! What size ramekin do you use?

  25. 08/05/2010 at 9:40 PM

    @Franco Thanks :) I used 6 oz ramekins but you can use smaller ones as well. If you’re going for 3 oz ramekins, you still need one egg but you can use half of the other ingredients’ quantities.

  26. 09/23/2010 at 5:51 PM

    I’ve gotta go to make my own egg cocotte. I can’t wait to make my family happy.

  27. 06/22/2012 at 8:23 PM

    Wow that looks amazing! I just came across this blog and realized I could make this today in a matter of minutes. Thanks for this post!

  28. Flori
    10/21/2013 at 3:58 AM

    My 15 year old daughter needed to do 5 hours of cultural homework for her French class. We decided to make these to fulfill part of the requirement. What is better than homework one can eat? Since we didn’t have any mushroom/ham we used spinach and leftover chicken. They turned out perfect, really tasty, and looked just like the photos. Filling but not too heavy. A healthy tasty beautiful warm way to start the day. Thank you so much for sharing this simple but classic elegant dish. Now we have something new to eat(for breakfast)on the weekends.

  29. 12/08/2013 at 8:40 PM

    The great thing about this recipe is that you can basically add whatever you want to it! Chicken an spinach sound great, I’ll definitely give it a try :)

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