Egg cocotte with dried morels or porcini mushrooms
4 servings
90 minutes
Egg cocotte with dried morels or porcini mushrooms is an elegant dish of European cuisine that combines the tenderness of baked egg with the rich aroma of forest mushrooms. Morels, known for their deep earthy flavor, are first softened in boiling water and then chopped with champignons and shallots to create a rich base for the cocotte. The addition of nutmeg and yogurt gives a velvety texture while spices enhance the complexity of flavors. The egg is baked in this aromatic mixture, achieving softness and a creamy consistency. This dish is perfect for a refined breakfast or light dinner, especially when paired with fresh baguette and white wine. Egg cocotte is a simple yet sophisticated variation of classic French recipes that highlights the natural harmony of mushrooms and eggs.
1
Put the mushrooms in boiling water for 30 minutes, then drain the liquid and squeeze them well.
- Dried morels: 10 g
2
Set aside four morels. Season the remaining mushrooms, shallots, champignons, and nutmeg with salt and pepper, then finely chop in a food processor.
- Dried morels: 10 g
- Shallot: 3 heads
- Button mushrooms: 110 g
- Nutmeg: to taste
- Salt: to taste
- Ground black pepper: to taste
3
Heat butter in a pot. Add the mushroom mixture. Cook uncovered on low heat until excess moisture evaporates, about 25-30 minutes.
- Butter: 25 g
4
Add yogurt to the mushroom mixture, divide into 4 parts, and place in portioned molds greased with butter. Make a depression in the center of the filled molds.
- Greek yoghurt: 3 tablespoons
5
Crack one egg into each container, add salt and pepper. Distribute the remaining yogurt over the eggs and decorate with the previously set aside mushrooms.
- Chicken egg: 4 pieces
- Salt: to taste
- Ground black pepper: to taste
- Greek yoghurt: 3 tablespoons
- Dried morels: 10 g
6
Preheat the oven to 180 degrees, place the molds in a deep baking tray, and pour boiling water so that the molds are half submerged. Bake for 15-18 minutes.
