Boursin baked eggs
My favourite way to have baked eggs!
These creamy Boursin baked eggs are a deliciously simple twist on classic French œufs en cocotte. Eggs are baked gently in a ramekin with sautéed mushrooms, garlic-and-herb Boursin cheese and a splash of cream, creating rich, velvety yolks surrounded by a wonderfully creamy sauce.
Inspired by the traditional French eggs en cocotte, this easy baked egg recipe makes a cosy and elegant breakfast, brunch or light lunch. The mushrooms add an earthy flavour and satisfying texture, while the Boursin melts into the cream to create a beautifully indulgent sauce with virtually no effort.
The eggs are cooked in a water bath (bain-marie), which helps them cook gently and evenly for perfectly soft, creamy eggs. Serve your Boursin eggs en cocotte straight from the oven with plenty of crusty bread for dipping into the rich, cheesy sauce.
With just a handful of ingredients and around 30 minutes in the oven, these baked eggs with mushrooms and Boursin are an easy way to make an everyday breakfast feel a little more special.
🍽️ 2 portions
Ingredients
10g butter, softened
30g Boursin cheese, crumbled
25mL heavy cream
2 eggs
150g mushrooms, chopped
1 spring of thyme
1 tsp chives, chopped
Salt and pepper, to taste
Method
Chop the mushrooms into small pieces. To a pan add the butter and bring to medium heat. Follow by adding the mushrooms, thyme, salt and pepper and cook for 5-8min until they soften. Set aside
Lightly grease a ramekin with butter and the cooked mushrooms. Then crack the eggs inside. Top with the crumbled Boursin heavy cream, and season to taste. Cover with a lid or foil.
Place the ramekin into a high-sided baking dish. Pour boiling water into the dish until it reaches halfway up the sides of the ramekin.
Bake in a preheated oven at 160°C for 25–30 minutes, or until the eggs reach your preferred doneness. Season with salt, sprinkle with chopped chives, and serve with toast.
FAQS and Tips
What are eggs en cocotte? Eggs en cocotte are a classic French baked egg dish where eggs are gently cooked in individual ramekins, usually with cream, cheese, or herbs. They are traditionally baked in a water bath to create a soft, creamy texture.
Why do you bake the eggs in a water bath? The hot water helps the eggs cook gently and evenly, preventing them from becoming rubbery or overcooked. This gives the baked eggs their signature silky texture.
Can I make these Boursin baked eggs ahead of time? These eggs are best enjoyed freshly baked, but you can prepare the ramekins with the feta, cream, and sun-dried tomatoes in advance. When ready to eat, simply crack in the eggs and bake.
How do I know when the eggs are done? The eggs are ready when the whites are set but the yolks still have a slight wobble in the centre. For firmer yolks, bake for a few extra minutes.
What can I serve with these baked eggs? These baked eggs are delicious with sourdough toast, warm pita, roasted potatoes, avocado, or a simple green salad.
Can I customise the recipe? Absolutely. You can add spinach, caramelised onions, olives, roasted peppers, fresh herbs, or swap the feta for goat’s cheese or ricotta.
