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Baked Duck Egg with Pheasant Sausage and Shiitake Mushrooms

(en cocotte)



1 duck egg per person
1 T. Heavy Cream
1 Thinly sliced shiitake mushroom
1/2 tsp butter for coating ramekin
1 inch thinly sliced chunk of pheasant sausage
1/2 tsp finely chopped parsely

This is one of the simplest recipes and makes for an ideal first course. You can bake the eggs ahead of time in a ramekin, store in the refrigerator and then simply reheat the dish sitting the ramekins in hot water.

Although the classic French dish is "truffled eggs en cocotte", you can basically add an ingredients to the initial egg with cream.


Brush the inside of a ramekin with softened butter. Stop about a half inch from the top. Season the ramekin with salt and pepper.

Saute the mushrooms and sausage. Add 1/2 the sauteed vegetables to the ramekin.

Carefully, break and egg into each of the ramekin. Drizzle about a tablespoon of heavy cream being careful not to cover the yolk.

Add the rest of the mushrooms and sausage on top and garnish with a small amount of parsely.

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.


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.



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