Ingredients For 4
4 Duck or Chicken Eggs
1/4 pound shitake mushrooms sliced thin
2 Tbsp butter
1 cup heavy cream
chopped parsely and chives for garnish
Brush the inside of a ramekin with softened butter. Stop about a half inch from the top. Season the ramekin with salt and pepper. Carefully, break and egg into each of the ramekin. Drizzle about a tablespoon of heavy cream being careful not to cover the yolk. Put the ramekins in a bain-marie and fill with boiling water to the halfway mark. Set in a preheated 350F oven for 10 minutes. The egg white should just be set but the yolk should be runny. If you prefer your eggs more cooked extend the baking time.
The egg white should just be set but the yolk should be runny. In this preparation greenmarket sautéed shitake mushrooms and flat parsley is added to the basic egg preparation.
EGGS EN COCOTTE -- VARIATIONS
Baked Egg with Roasted Tomato and Parmesan Cheese Bake as above... add grated Parmesan and put under broiler for a few second or use a cook flame torch.