Œufs cocotte with creamy mushrooms
A dish to enjoy throughout the year with seasonal mushrooms.
- x 8
Fruits & VegetablesTraditional shallotsx 2 See the article
Dairy productsPDO Poitou-Charente Butter25 g See the article
Wine and spiritsMuscadet PDO50 ml See the article
Dairy productsPDO Heavy Crème Fraîche300 g See the article
- 200 g
Meat productsPGI Bayonne ham8 slices See the article
- 0.25 bunch
In a frying pan, add a little bit of butter and sweat the mushrooms for 2 minutes. Make sure you don’t season them at that stage. Set aside
In a pan, put the butter to melt, add the shallots and cook for 5 minutes - they shouldn’t brown. Add white wine, reduce by turning up the heat, and add the cream.
Season with salt and pepper to taste.
Use four individual ramekins. Butter and season them, then break two eggs in each of them.
Prepare a bain-marie: fill a casserole dish large enough to hold your ramekins or your oven tray with hot water, so that the ramekins bathe about halfway up their sides in water. Cook for 6 minutes