Eggs en Cocotte
Prep time
Cook time
Total time
Recipe type: Breakfast, Brunch
Serves: 2
  • 1 ½ TBL butter
  • 4 eggs, separated
  • 4 TBL heavy whipping cream
  • 2 oz. herbed goat cheese
  • 2 TBL fresh baby spinach, wilted
  • 2 baby bella mushrooms, sliced and cooked
  • 1 tsp. bacon, crumbled
  • 2 slices prosciutto
  • 1 green onion
  • 1 TBL red bell pepper, diced
  • ¼ tsp. fresh thyme
  • salt & pepper
  1. Preheat the oven to 350 degrees. By the time your oven is preheated your remaining ingredients will be ready to layer.
  2. Butter the ramekins. Set aside.
  3. Slice your goat cheese into six discs and place 3 in each buttered ramekin.
  4. Slice mushrooms. Dice red bell pepper. Dice green onion. Remove thyme leaves from the stem.
  5. Heat large fry pan with olive oil on medium heat. Add mushrooms and spinach in the same pan. Each on the opposite side of the pan. If you feel like adding a little minced garlic to the spinach … go ahead. The spinach may be done first. If so, remove from pan. Add a little more olive oil to that side of the pan if needed. Add the green onions and red bell pepper and cook until slightly done. It will finish in the oven.
  6. You can use the same pan that all the veggies were in or in another pan will you are cooking veggies, cook two sliced of prosciutto until slightly crisp but not crumbling.
  7. Now you are ready to assemble the ingredients on top of the goat cheese.
  8. In one of the ramekins add the spinach, baby bella mushrooms and bacon. In the other ramekin add the prosciutto (standing on edge), green onion, bell pepper and thyme.
  9. Now you are ready to separate the eggs. I put the yolks in two bowls with 2 yolks each. It’s easier to manage without breaking them. All of the egg whites can be in one bowl. Add the heavy cream, salt and pepper. Stir to incorporate.
  10. Pour half of the cream mixture into each ramekin. Carefully top the ramekin with the egg yolks.
  11. Place ramekin in the oven and bake for 18-20 minutes.
  12. Check your eggs if you are not sure as you don’t want the yolk to overcook.
Don’t worry if you break some yolks. I did. So I just put them in another bowl with my extra whites and will make scrambled eggs in a day or two.

Version ONE:
Calories 410 |Fat 36g |Carb 5g |Fiber 1g |Protein 19g

Version TWO:
Calories 451 |Fat 40g |Carb 5g |Fiber 1g |Protein 21g

(This nutritional information is for 1 each of Versions 1&2)
Recipe by Diabetic Kitchen at