OEuf cocotte creamy mushrooms
20 min

Œufs cocotte with creamy mushrooms

Sylvain Soulard By Sylvain Soulard, Chef at Casse Croûte

A dish to enjoy throughout the year with seasonal mushrooms.

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Average: 4.8 (6 votes)

Ingredients For

  • x 8
  • x 2
  • Butter
    Dairy products
    PDO Poitou-Charente Butter
    25 g See the article
  • Muscadet
    Wine and spirits
    Muscadet PDO
    50 ml See the article
  • Creme fraiche in a bowl
    Dairy products
    PDO Heavy Crème Fraîche
    300 g See the article
  • 200 g
  • Bayonne Ham
    Meat products
    PGI Bayonne ham
    8 slices See the article
  • 0.25 bunch

Preheat the oven to 180°C and prepare the ingredients

  • ©Dan Atkins

    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

    Step 1
  • ©Dan Atkins

    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.

    Step 2
  • ©Dan Atkins

    Stir in the cooked mushrooms and the parsley. 

    Step 3
  • ©Dan Atkins

    Season with salt and pepper to taste.

    Use four individual ramekins. Butter and season them, then break two eggs in each of them. 

    Step 4
  • ©Dan Atkins

    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

    Step 5
  • ©Dan Atkins

    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.

    Step 6
  • ©Dan Atkins

    Sesame seeds
    Sesame seeds
    PGI Landes Free-Range Duck Breast Fillet
    PGI Landes Free-Range Duck Breast Fillet
    See Recipe