Easy Oeuf en Cocotte, or Eggs Baked in Pots

Caramelized Onion, Portobello Mushroom, and Goat Cheese make this traditional French brunch dish sing.

Cuisine American, French

Servings 4 People

4 large Eggs
4 - 8 Tablespoons Goat Cheese Crumbles
4 Tabelspoons Heavy Cream or Half and Half
2 Tablespoons Butter
1 Tablespoon Fresh Herbs I like parsley for this version, but basil or chives would also work well.
3 Medium Onions
1 cup Portobello Mushrooms
1 Teaspoon Salt may use more or less to taste.

Preheat oven to 350 degrees fahrenheit.
Place 4 1/2 cup size ramekins or cocottes in a 9x13 pan. Coat the insides with butter and set aside.
Slice your onions and mushrooms. Set mushrooms aside.
Place onions in a large skillet with oil. Add the salt, and cover your pan. Heat on the lowest setting for approximately twenty minutes. This allows the onions to "sweat" and brings out the natural sugars.
After the 20 minutes is up, turn up the heat to medium and saute until onions start to turn a nutty or caramel brown.
Once onions have browned remove and set into a bowl.
Now turn the heat down slightly and add your mushrooms to the pan. Saute until soft.
Fill each ramekin about half way with your caramelized onions and mushrooms.
Top with approximately 1 tablespoon of goat cheese. (May use more or less depending on taste).
Place 1 tablespoon heavy cream or half and half in each ramekin.
Crack one egg on top of each ramekin.
Heat approximately 2 cups of water in a kettle or small pot.
Fill your 9x13 pan approximately halfway with the water from the kettle or small pot (this is known as a Bain Marie, or water bath).
Place 9x13 pan in oven and bake for approximately 10-12 minutes depending on desired doneness of egg.
When your eggs are baked to your desired level of doneness, remove from oven, and garnish with fresh herbs.
Using tongs or a silicone glove carefully remove the ramekins or cocottes from the 9x13 pan.
Serve immediately.

Caramelized onions and mushrooms may be made a day ahead of time.