Eggs en Cocotte

By oggi

2 tablespoon extra virgin olive oil or butter
2 large shallots, sliced
20 pieces button mushrooms, sliced
1 teaspoon sea salt, or to taste
a pinch of ground white pepper
2 teaspoons minced flat-leaf parsley
crème fraîche
4 eggs
sea salt

Ingredients

• 2 tablespoon extra virgin olive oil or butter
• 2 large shallots, sliced
• 20 pieces button mushrooms, sliced
• 1 teaspoon sea salt, or to taste
• a pinch of ground white pepper
• 2 teaspoons minced flat-leaf parsley
• 8 tablespoons crème fraîche
• 4 eggs
• sea salt

Preparation

Step 1

* In a skillet, heat oil or butter and saute shallots and mushrooms over high heat until mushrooms are golden. Turn off heat and stir in salt, pepper, and 1 teaspoon parsley.
* Divide mixture into 4 portions. Spoon one portion on the bottom of a ramekin, add 2 tablespoons of creme fraiche. Crack one egg on top of each filled ramekin and sprinkle with a little sea salt.
* Bake in a bain marie in a preheated 350°F oven until the tops are set but yolks are still runny, about 15 minutes. Sprinkle with remaining parsley. Serve with croutons or toasted brioche fingers.