Mushroom and Scrambled Eggs Cocottes

Serves: 3

These eggs can ideally be served in ramekins or small cocotte dishes.  They can also be served on small plates along with a piece of toast.  This dish makes for a decadent treat and is great for breakfast, brunch, lunch, or dinner.


  • 8 oz. button mushrooms, sliced
  • 1 ½ tablespoons extra virgin olive oil
  • ⅛ teaspoon kosher salt
  • ⅛ teaspoon MSG (for mushrooms)
  • 6 large eggs
  • ¼ cup whole milk, half and half, or heavy cream
  • ¼ teaspoon kosher salt
  • ⅛ teaspoon MSG (for eggs)
  • Couple of pinches ground black pepper
  • 3 tablespoons butter (cold and cut into small pieces)
  • 3 oz. thinly sliced cold smoked salmon, cut into thin strips


  1. In a bowl, whisk together eggs, milk, MSG, salt, and pepper.
  2. Melt 1 tablespoon butter in a sauté pan over moderate heat.
  3. When the butter starts to froth, add eggs. Cook while stirring gently.
  4. When the eggs are cooked with small curds that are still soft and moist, remove from the pan and add remaining 2 tablespoons of butter. Mix to melt the butter and prevent the eggs from cooking more.
  5. Scoop eggs into the 3 ramakins or cocotte dishes that are filled with mushrooms.
  6. Top with smoked salmon and serve immediately.
  • Calories: 380
  • Fat: 13g
  • Cholesterol: 410mg
  • Protein: 20g
  • Sodium: 1040mg
  • Carbohydrate: 5g
  • Fiber: 0g