Eggs En Cocotte With Mushroom Cream Recipe

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Eggs En Cocotte With Mushroom Cream
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Ingredients
2
Count
Nutrition
0
Calories
Total time
15
Minutes
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Ingredients:

  • you will need a rack that fits inside your dutch oven. we find it easiest to use tongs and a sturdy, flat spatula to transfer the ramekins into and out of the pot. the eggs can overcook quickly so check them often after 5 minutes of cooking. if you are serving this dish for company, you may want to practice once or twice to get your timing down.
  • note: making a foil rack fold a 12- to 14-foot sheet of aluminum foil in half lengthwise and then in half lengthwise again; gently roll and scrunch it into a narrow tube. coil the foil tube into a tight disk about 6 inches across. flatten slightly to allow the ramekins to sit evenly.

Directions:

  1. 2 tablespoons unsalted butter
  2. 1 medium shallot , minced (about 3 tablespoons)
  3. 1/4 ounce dried porcini mushrooms , rehydrated and minced (soaking liquid discarded)
  4. 1/2 cup heavy cream
  5. 1/2 teaspoon minced fresh thyme leaves
  6. Salt and ground black pepper
  7. 8 large eggs
  8. INSTRUCTIONS
  9. 1. Melt 1 tablespoon of the butter in a small saucepan over medium heat. Add the shallot and mushrooms and cook until softened, about 3 minutes. Stir in the cream and simmer, stirring occasionally, until thickened, 3 to 5 minutes. Stir in the thyme and season with salt and pepper to taste. Remove the cream mixture from the heat and cover to keep warm.
  10. 2. Meanwhile, place a rack in the bottom of a large Dutch oven and fill with water until it sits just below the rack. Cover the pot and bring the water to a boil over high heat. Rub the inside of four 4- to 5-ounce ramekins with the remaining tablespoon of butter. Crack 2 eggs into each ramekin and season with salt and pepper.
  11. 3. When the water is boiling, gently place the ramekins on the rack in the pot and cover. Reduce the heat to medium and cook the eggs until the whites are set but the center jiggles slightly when shaken, and the yolks are pale yellow and covered with a light film, 5 to 7 minutes, checking the eggs every 30 seconds after 5 minutes of cooking.
  12. 4. Spoon 1 tablespoon of the warm cream mixture into each ramekin and serve immediately.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 0 Kcal (0 kJ)
Calories from fat 0 Kcal
% Daily Value*
Total Fat 0g 0%
Amount Per 100 g
Calories 0 Kcal (0 kJ)
Calories from fat 0 Kcal
% Daily Value*
Total Fat 0g 0%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 0
    Points
  • 0
    PointsPlus

Good Points

  • calories free,
  • fat free,
  • saturated fat free,
  • sodium free,
  • cholesterol free,
  • sugar free

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