Eggs en Cocotte with Creamed Mushrooms
by ellie36
From Jacques Pepin~More Fast Food My Way. I think this dish would be great for an elegant breakfast, a wonderful breakfast-in-bed idea, or even as a first course to a fancy dinner. But, I have to admit that we enjoyed these eggs simply in the comfort of our cozy home without the frills. They were quite delicious and now my husband is requesting them often:)!
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INGREDIENTS
- 2 tablespoons shallot ; chopped
- 1 tablespoon good olive oil
- 1.5 cups julienned white mushrooms
- 1/2 teaspoon Salt
- Freshly ground black pepper
- 1 tablespoon cognac/white wine
- 1/2 cup heavy cream
- 3 tablespoons Gruyere cheese ; grated
- 4 Eggs
- chives ; chopped
- 2 large slices country bread ; toasted, buttered and cut in
INSTRUCTIONS
You will need to toast the bread. Just do them ahead of time, so that you will have them ready. I chose to sprinkle some Parmesan on them....just because I thought it would look a bit more sophisticated :). Really, though, I do think the Parmesan does add a nice touch to the bread sticks. Heat the shallot (or onion) and oil in a small saucepan over high heat. You will notice that the shallot will start to sizzle, stir and cook for another 30 seconds or so. You can add the mushrooms, salt and 1/4 teaspoon pepper. Cook the mushrooms, stirring occasionally, for about 2 minutes. Add cognac (or wine or chicken stock) and mix well. Add the cream and bring it all to a boil. Continue boiling over high heat for 1-1/2 to 2 minutes to reduce. Divide the mixture among 4 small (1/2-cup) ramekins or other small molds. Sprinkle cheese, salt/pepper and/or chives on top. (The recipe may be prepared ahead to this point.) Or... you can just crack the egg and place the cheese/chives on top of the egg like I did. Just before serving time, break an egg into each ramekin and arrange the ramekins (without their lids) in a saucepan that is deep enough so the pan lid fits on top to cover the ramekins while they are cooking. Pour enough water around the ramekins in the pan to extend about 1/2 inch up the sides. Bring to a boil, cover the pan (not the individual ramekins) and cook for 5 to 7 minutes, or until the eggs are set but still a little runny. To serve, sprinkle a little freshly ground black pepper on top of the eggs, if you like. Serve with a small espresso spoon on each plate.
NOTES
Adding cream to the mushrooms...
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ellie36
Creamed mushrooms in ramekins...sitting in a water bath(in skillet).
ellie36
Egg on top of creamed mushrooms...topped with cheese and chives.
ellie36
In skillet...covered with lid.
ellie36
Eggs en cocotte...with breadstick.
ellie36
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ees55
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (181g) | ||
| Recipe Makes: 4 Servings | ||
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| Calories: 169 | ||
| Calories from Fat: 105 (62%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 11.7g | 16 % | |
| Saturated Fat 5.5g | 28 % | |
| Monounsaturated Fat 4.9g | ||
| Polyunsanturated Fat 0.7g | ||
| Cholesterol 30.8mg | 9 % | |
| Sodium 153.3mg | 5 % | |
| Potassium 301.4mg | 8 % | |
| Total Carbohydrate 8g | 2 % | |
| Dietary Fiber 0.3g | 1 % | |
| Sugars, other 7.8g | ||
| Protein 6.8g | 10 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 169
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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