A breakfast of baked eggs and chanterelles

Eggs en cocotte with chanterelles, leeks and goat cheese

Eggs en cocotte with chanterelles, leeks and goat cheese


I am currently in the Basque Country where we hosted a food and lifestyle photography workshop. I will have to tell you all about it when I return home. It was so intense and beautiful. It felt surreal to share so much of my essence with people from all over the world. We ate non-stop, we worked hard and even crashed a wedding.

So good.

Now I am here to share one of my favorite ways to eat eggs for breakfast. Perfect for this season.

Eggs en cocotte.

The forests in the Basque Country

The forests in the Basque Country


Lightly baked eggs until the whites are set and the yolks remain soft. My favorite.

This time with sautéed chanterelles and chèvre, but there are a million ways of preparing them – a base of ratatouille in the summer, roasted squash, sage and prosciutto in the fall. Do try them with anything and everything you like.


This is part of my monthly breakfast series for The Little Room of Style. You can get the recipe here.

I will be back soon with stories from the Basque Country.

Laster arte.

you may also like…

55 Responses to “A breakfast of baked eggs and chanterelles”

  1. Sini says:

    What a wonderful breakfast treat! I’m definitely going to make this. Chanterelles are one of the best things fall has to offer. I just posted a chanterelle potato gratin recipe on my blog.

  2. Rosa says:

    A delightful and refined breakfast dish! That combination is just perfect. Autumn is my favorite season.



  3. Giulia says:

    The forest looks amazing! And baked eggs are a favourite, especially with mushrooms – yummy. I look forward to your stories – looks like you had a great time.

  4. Sheila says:

    I’d like to take a walk into your forest photo and venture to places unknown…..

  5. Perfect as always. Thanks for the recipe. Will definitely do this for my family. Cheers!

  6. Chanterelles are some of my favorite things in this entire world…

  7. I’m a huge fan of baked eggs and with chanterelles? Oh my. I could eat this every day for breakfast!

  8. Dena says:

    Aran: So happy your trip home is a huge success. Thanks so much for the lovely photos and the delicious recipe. YUM. Safe travels. D

  9. Nechama says:

    Beautiful and delicious. Chanterelles are considered one of the highest sources of Vit D there is. Amazing. Must start including them in my recipes.

  10. Shelby says:

    Absolutely beautiful… I look forward to following your breakfast series! Congratulations!

  11. Wendy Read says:

    gorgeous photos….so happy for you to enjoy some time in the Basque country :)

  12. Aran, just beautiful!!! Can’t wait to read more of your stories from the Basque Country! In the meantime, I’m totally checking out this recipe.

  13. […] Prince’s fridge? from Heavy Table – Flavour Bomb Greens n’ Noodles from My New Roots – A breakfast of baked eggs and chanterelles from Cannelle et Vanille – Pluot & Poppy Yogurt Bowl Recipe from 101 […]

  14. My favourite mushrooms! I’ll definitely try this soon. Yum :)

  15. Azalaïs says:

    I love this recipe i am in love with chanterelles ! There is my munshroom i prefer
    excuse me for mistakes i m french
    i have spend your book becauce i eat gluten free … It a beautiful book but it ‘s difficult for me for understand all explication !
    But i love photographies

  16. Divine! We love baked eggs on a weekend brunch. Just so easy and satisfying :)

  17. Liria says:

    That look gorgeous Aran! I never thought on having chanterelles for breakfast but I should try. I love both chanterelles and eggs so I’m sure I will enjoy this recipe. I have to start thinking on going to the forest to pick them, it’s something that my aunt show me and I enjoy doing every year.

    I’m looking forward to hear more things from your travel to the Basque Country. Have fun! :)

  18. Cara Hamil says:

    A tasty and healthy breakfast menu, thank you for the recipe

  19. Shobelyn says:

    What pretty photos you got here. I am happy that you have travelled the world doing what you love. I am a new blogger and I hope I can become like you someday. Keep on posting.

  20. Shobelyn says:

    Ooops ! Adding on, when I re read my comment and I said I am a blogger, I felt embarrassed because I am not really an expert writing in a blog. I am just trying to write in an English language and learning doing it because English is my second language. Maybe I can call myself a blogger whe I am already thoroughly good in my content and maybe when I will be at par to your greatness.

  21. Mia says:

    Very nice! But – have you change your photo-style?

  22. Daniela says:

    I am looking forward to hear about your Basque Country, I am planning to go there in October… it’s puente in Spain ;)

  23. Melissa says:

    Beautiful Aran. I love chanterelles, especially with eggs. I can’t wait to hear and see more about your time in the Basque Country. From the little snipets I have seen it looked amazing!! I hope we can find time to have coffee this fall and perhaps a little time in the kitchen too.

  24. Such a gorgeous breakfast and so easy to make. I do love baked eggs and there are so many options to play with. I just love your photos of the Basque Country, they transport me every time.

  25. Baked eggs are not something I see very often here in Australia. Some South Americans recently introduced us to eggs baked in capsicums and we have experimented a few times but I like the herbs and spices you have added here. I am just curious – can you tell me what is meant by heavy cream? It is not a term I am familiar with. And can you make a version of this without using cream/dairy? Can’t wait to try it!

  26. peggy says:

    The chanterelles were abundant this year in the forests of Steamboat Springs Colorado! We found bags full! We were giddy with delight as this does not always happen, it’s all in the timing and luck! Megs and I so love eggs with mushrooms, but with chanterelles, oh my! A beautiful dish! Cant wait to hear all about your Basque workshop! I will post our photos of our mushroom adventures soon! Peggy

  27. Laura says:

    This looks like the perfect way to start a fall day! Can’t wait to try this!

  28. Trisha says:

    I skipped breakfast this morning – really regretting it now… these eggs would have been a treat!

  29. What you crashed a wedding? Somehow I can’t see you doing that. This is lovely Aran. I am wondering photography questions from this post. Lenses, settings etc. I feel like I have learned so much since I took your Montreal workshop, and now I have a whole new set of questions for you. Maybe I need to sign up for another one;) The Basque country with you would be amazing I am sure.

  30. Abby says:

    I am still slowly cooking my way through your cookbook for my Celiac husband. Had the fennel and brown butter risotto with parsley pesto tonight. My husband and best friend declared it one of the best risottos I have ever made, and I make risotto often! Still loving your book. Thank you!

  31. The simplest recipes are often the best, as shown here! This blog is absolutely beautiful, bravo.

  32. Eva says:

    Hola Aran, prefiero escribirte en espanol. Me encanta tu blog, haces unas fotos preciosas, yo estoy empezando pero ya me gustaria llegar a tu nivel! tambien soy expatriada como tu, en Francia! Gracias!

  33. Meritxel González Intxausti says:

    Aran… galduta eukin zaitut, baina Zornotzako Hilero aldizkariaren bitartez zutaz jakin dogu.
    Benetan zoragarria egiten dozuna! ZORIONAK!
    Hemen badozu follower barri bat.

  34. Jamie says:

    Mmmm I might have to try to get my hubby to make me this in bed one morning! Thanks for posting! Please check out my recipe blog http://www.BetterOffHealthy.com!

  35. I just had a poached egg (from our chickens) on some cepes sautéed in olive oil. The Sheepfarmer picked them in the oihana behind our baserria this morning. I would love to meet you if you are still around. I am heading down to Donosti next Saturday :)

  36. ibabe says:

    Kontatuko diguzu nola joan den workshopa…egia esan gogoratu nintzen…batit bat beste astelehenean urdaibai inguruan gebiltzala.
    Espero dut primeran pasa izana eta Seattlerako buelta oso gogorra ez izatea.
    Patxo bat

  37. Looks amazing I love chanterelles. Would add prosciutto to top this because I have to have some kind of meat with eggs :)

  38. SeattleDee says:

    I have considered chanterelles and butter an unbeatable pairing… now adding eggs to the party. Yum.

  39. Alexandra says:

    I will definitely try this out for breakfast. Now to find those chanterelles. You might like those for later on at night ->>

  40. Haruka says:

    Perfect to start off the day!
    The heavy cream and cheese went so well with the egg.
    I’ve sent you an email with the photo btw.
    Thanks for the delish recipe :)

  41. Just love waking up to a very healthy breakfast. I have tried this particular breakfast everytime I visit my parents home.

  42. Swoon! I love gently cooked eggs in cups. These are beautiful and I bet delicious!

  43. […] 4. Simplesmente delicioso os ovos assados com cogumelo nas xícaras. Ideia legal para servir diferente o café da manhã. (LINK) […]

  44. […] From Canelle et Vanille: Baked eggs and chanterelles […]

  45. Susan says:

    What a beautiful dish. I just got a a box of chanterelles and was amazed at the flavor! You have inspired me!

  46. […] Individual baked eggs with chanterelles. […]

  47. […] bit of goat cheese. In my opinion this can easily be breakfast, lunch or dinner. And so versatile. Here is another one of my favorite pairings for […]

  48. […] sourdough) Rye Crepes! To be stuffed with fruit, or in the same fashion as these Skinny Omelettes. Eggs en cocotte with Chanterelles! My Vegetable Muffins are gluten-free (and can be frozen for convenience). Jamie Oliver knows his […]

  49. […] di caldo. E ve la propongo a gennaio, solo perchè ho trovato, sempre tra le ricette di Aran, una valida alternativa con i finferli. Se, quindi, tollerate solo in rare occasioni i prodotti freschi fuori stagione, proprio come me, […]

  50. […] I freaking LOVE quiche. You know what I love more than quiche? Personal-sized quiche! I’m going to give this recipe a whirl. I’m also toying with the idea of making eggs in a cup… […]

Leave a Reply

You must be logged in to post a comment.