Mushroom œufs cocotte (baked eggs in cream)

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Method

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1. Preheat the oven to 180 °C and boil water for the water bath.
2. Slice the mushrooms thinly and fry them in half the butter over medium-high heat for 4-5 minutes until their liquid has cooked off and they're golden. Season with salt and pepper. ⏱ Timer: 4 min
3. Grease four small ovenproof dishes (ramekins) with the rest of the butter, divide the mushrooms between them and pour 1 tbsp of cream into each.
4. Carefully crack an egg into each, keeping the yolk whole, and drizzle the rest of the cream over the tops. Season lightly with salt and pepper.
5. Stand the ramekins in a roasting tin and pour in enough hot water to come halfway up the ramekins.
6. Bake for 12-15 minutes until the whites are opaque and set but the yolks are still runny — the centre should still wobble when shaken gently. ⏱ Timer: 12 min
7. Sprinkle with chives and serve at once with strips of toasted baguette to dip in the yolk.

A Receptnaptár original recipe. Calories and protein are estimated.

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