Known as “oeufs cocotte”
in French, this dish is named for the ramekins in which the eggs are cooked: Eggs en cocotte. Using « cocotte » (a.k.a.small casserole dish) is a great way to prepare your eggs. Very, very French. This recipe is very easy and I am really fond of it as it really shouts « comfort food » or« awesome breakfast ». The idea is that there are almost 2 dishes in 1: the eggs are cooked with mushrooms in a casserole dish and in parallel there is also a stuffed mushroom. I like it because it gives 2 consistencies to the mushrooms: one where the mushroom is chopped and one where the mushroom is in one piece and is stuffed.
Another highlight of this dish is the very short and cheap ingredient list that can really be tailor-made according to each one’s favorite foods and diets.
What to keep in mind when preparing this dish? First, be very careful when breaking the eggs, the yolk cannot break. Second, keep a constant eye on the cooking process of your eggs. Each oven will cook them at a certain speed. Mine is set at 180°C/350°F during 12 minutes, but it does not work for everyone. Another thing to keep in mind is that you can cook the eggs without a water bath (when I am a bit short in time I cook them directly in the oven) but the result will be better with the water bath. And at last but not least, changing recipes. This is just one out of hundreds of potential “Eggs en cocotte” recipes, so once you are a pro of the cooking process: be creative and have fun. So let’s get to it, shall we?
"Eggs en cocotte". Breakfast, lunch or dinner covered!
Pre-heat the oven to 150°C/ 300°F. Prepare a water bath and put it in the oven.
Start by cleaning the 8 mushrooms, remove the stems and reserve the 2 bigger ones.
Put the 2 bigger ones in a baking tray with their heads upside down and put them in the oven while the oven and the water bath are pre-heating.
Chop the other 6 mushrooms and cook them on a frying pan with a little bit of olive oil for 5 minutes.
In the meantime chop the shallot and the garlic. Reserve 1/3 of the garlic.
Add the chopped shallot and the 2/3 of the garlic to the mushrooms and let it cook for 3 minutes. Add salt and pepper. Turn the heat off.
Take the 2 mushrooms out of the oven and remove the water out from the mushrooms heads.
Butter the cocottes. Split the cooked mushroom/shallot/garlic between the 2 cocottes and spread them well at the bottom of the dish. Add some grated cheese (cheddar or gouda are perfect) on top of it. Crack an egg on a separate bowl and very gently put it on top of the mushrooms (without breaking the yolk). Add a spoon of cream if wanted and some more grated cheese. Season with salt, freshly grounded black pepper and just a little, little touch of nutmeg.
Fill the 2 mushrooms with bits of cheddar or gouda, top them with the 1/3 of the chopped garlic and season with salt and pepper.
Put the mushroom in the cocotte but avoid touching the egg yolk to avoid it from breaking (just place it as it is on the picture).
Put the cocottes into the water bath in the oven for 12 minutes. Take them out of the oven carefully and warn your guests that the dish is very very hot! Bon appétit!
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