Eggs in a cocotte with porcini mushrooms
4 servings
50 minutes
Eggs in a cocotte with white mushrooms is an exquisite dish of Russian cuisine that combines the tenderness of eggs with the rich flavor of white mushrooms. The mushrooms, infused with butter and nutmeg, acquire a deep aroma, while crème fraîche adds creaminess and a hint of acidity. Baking in a cocotte gives the dish a velvety texture, and the cooking process recalls ancient Russian traditions where mushrooms were the basis of many dishes. It’s an ideal choice for a cozy family breakfast or dinner when you crave something warm and fragrant. It can be served with rye bread or fresh herbs. The dish is not only nutritious but also elegant, creating an atmosphere of home comfort.
1
Soak dried white mushrooms in a bowl of boiling water for 30 minutes. Transfer to a sieve and squeeze (the mushroom water can be frozen for broths and sauces). Set aside 4 pieces of white mushrooms, and send the rest to a blender with shallots, canned mushrooms, nutmeg, salt, and black pepper. Blend until smooth.
- Dried porcini mushrooms: 10 g
- Boiling water: 150 ml
- Shallot: 3 heads
- Canned mushrooms: 110 g
- Nutmeg: 0.3 piece
- Salt: to taste
- Freshly ground black pepper: to taste
2
In a small saucepan, melt the butter until foamy. Add the mushroom mixture and sauté for 25–30 minutes until all the liquid evaporates, without covering.
- Butter: 25 g
- Dried porcini mushrooms: 10 g
3
Preheat the oven to 180 degrees. Put the kettle with water to boil.
- Boiling water: 150 ml
4
Slightly heat the mushroom mixture, add 1 tablespoon of crème fraîche (or yogurt), divide into 4 ramekins making small indentations in the center for the eggs. Carefully crack the eggs into the indentations, season with salt and pepper. Spread the remaining crème fraîche on top and smooth it out with a knife. Place the remaining mushrooms on top, put the ramekins in a deep baking tray and fill with boiling water until it reaches halfway up the ramekins. Place in the oven and bake for 15–18 minutes.
- Creme fraiche: 3 tablespoons
- Chicken egg (large): 4 pieces
- Salt: to taste
- Freshly ground black pepper: to taste
- Creme fraiche: 3 tablespoons
- Dried porcini mushrooms: 10 g
- Boiling water: 150 ml