20 min

Œufs cocotte with creamy mushrooms

Name: Œufs cocotte with creamy mushrooms
Cook time: 20 min
Yield: 4
Ingredients: x 8.00 eggs; x 2.00 Traditional Shallots; 25.00 g Charentes-Poitou Butter PDO; 50.00 ml Muscadet PDO; 300.00 g Isigny Crème Fraîche & Bresse Crème Fraîche PDO; 200.00 g Mushrooms; 8.00 slices Bayonne Ham PGI; Pepper and salt; 0.25 bunch parsley

By Sylvain Soulard, Chef at Casse Croûte

A dish to enjoy throughout the year with seasonal mushrooms.

Ingredients For

eggs x 8
Traditional Shallots

x 2 See the article
Charentes-Poitou Butter PDO

25 g See the article
Muscadet PDO

50 ml See the article
Isigny Crème Fraîche & Bresse Crème Fraîche PDO

300 g See the article
Mushrooms 200 g
Bayonne Ham PGI

8 slices See the article
Pepper and salt
parsley 0.25 bunch

Find French products near you

Preparation

Preheat the oven to 180°C and prepare the ingredients

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.

Stir in the cooked mushrooms and the parsley.

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

The egg whites will not be fully cooked at this stage: pour the warm mushroom sauce on top of the eggs, and they will be done perfectly. Serve with toasted bread and cured ham if you like.