Oeufs en cocotte with mushrooms, thyme and sage

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Creamy eggs in a bowl: oeufs and cocotte are the ideal brunch dish. Or make them as a special breakfast on Christmas morning, for example.


For 2 people:

  • 1 tablespoon butter
  • 1 shallot, chopped
  • 1 clove garlic, finely chopped
  • 2 large handfuls of mushrooms, e.g. chanterelles or shiitake
  • 2 eggs
  • 30 ml whipped cream
  • A few sprigs of thyme
  • A few sage leaves, finely chopped
  • Salt and pepper
  • Olive oil
  • Optional: parmesan cheese

We make a winter variant with some mushrooms and fresh thyme and sage. Delicious with chanterelles (if you can get them), but also with shiitake or porcini mushrooms, for example. It seems like a lot of mushrooms go into it, but they shrink considerably when baking. So you really need two big hands of mushrooms.

The recipe

Preheat the oven to 180 degrees and turn on the kettle.

Heat a frying pan on medium heat. Saute the shallots, garlic and mushrooms in a little olive oil for 5 minutes. Add the thyme and sage and some salt and pepper.

Butter the ramekins and spread the cream over the bottom of the ramekins. Place some mushrooms on top and crack an egg over each dish. Sprinkle with some salt and pepper and place the ramekins in a roasting tin. Fill the roasting tray halfway with boiling water and place the ramekins in the oven at 180 degrees for 10 to 15 minutes.

The cooking time depends a bit on how well done you like your egg. In any case, make sure that the egg white has set. You can also sprinkle some grated parmesan cheese on top.

Eat your egg as is, or make bread soldiers from strips of toasted bread for dipping.

oeufs en cocotte with mushrooms and thyme

Source: Culy by culy.nl
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