Eggs in a cocotte with mushrooms
6 servings
30 minutes
Eggs in a cocotte with mushrooms is a refined dish that combines the tenderness of baked eggs with a fragrant mushroom filling. It hails from French culinary tradition, where special attention is given to texture and flavor balance. Mushrooms sautéed in butter and lemon juice add a piquant richness, while the egg baked in a water bath retains its silky consistency. This cooking method allows the yolks to remain tender and runny, creating an exquisite contrast with the juicy mushrooms. Such a dish can be served as a light breakfast or an elegant appetizer to the main course. It is perfect for those who appreciate the elegance and simplicity of classic gastronomy.
1
Slice the mushrooms thinly, place them with half the butter and lemon juice in a pot, season with salt, cover, and cook on low heat for 6 minutes.
- Fresh mushrooms: 250 g
- Butter: 20 g
- Lemon: 0.5 piece
- Salt: to taste
2
At this time, divide the remaining butter among six ramekins, cracking an egg into each so that the yolk does not spill. Season with salt and place the molds in a deep baking tray. Fill it with boiling water halfway up the height of the ramekins and send the whole setup to a preheated oven at 200 degrees for 4-5 minutes, until the whites are set and the yolks remain runny.
- Butter: 20 g
- Chicken egg: 6 pieces
- Salt: to taste
3
Remove the cocottes from the oven, place mushrooms on them, and serve immediately.
- Fresh mushrooms: 250 g