EGGS EN COCOTTE WITH MUSHROOMS

Whipped and chopped mushroom is something that makes this dish totally delicious and one of a kind. With some cream and chopped parsley, Egg En Cocote with Mushroom will be one of those dishes that you will look for from time to time.

Serves :

Preparation Time :

20 minutes

Cooking Time :

30 minutes

Preparation Method :

Lightly grease 4 cocotte or ramekin dishes, or a shallow ovenproof dish, and sprinkle with salt, pepper and paprika.
Melt the margarine in a saucepan and sauté the mushrooms until softened.
Divide the mushrooms between the dishes or put into the large dish.
Break an egg into each dish, if using individual ones, and place the dishes or dish in a roasting tin half-filled with water.
Bake in the centre of a preheated moderate oven for about 10 minutes until the whites are barely set, and the yolks still soft.
Meanwhile, heat the cream in a saucepan, but do not let it boil. Remove the dishes or dish from the oven and spoon the cream over each egg.
Garnish with chopped parsley.
Serve with hot toast.

INGREDIENTS

Salt
Freshly ground black pepper
Pinch of paprika
50 grams margarine
100 grams mushrooms, wiped and chopped
8 eggs
300 ml single cream
Chopped parsley, to garnish

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