Jacques Pépin | Eggs Cocotte with Creamed Mushrooms
There are things we cook that we L.O.V.E. as staples in our kitchen. The kind of dishes you know you will always make forever and ever.
This is one of those. Incredibly simple to make, with just a few ingredients, I promise you once you make this, it will be your next brunch staple.
I hate to admit but sometimes, I'll fix it as a 'snack' after coming home from work. Yup, addictive!
Mushrooms are julienne'd and sauteed in olive oil. To which cognac & heavy cream is added. Hence the term, 'creamed mushrooms'. The whole thing is simmered until a creamy thick sauce envelops the mushrooms.
Remove to ramekins, top with a just wee bit if Gruyere cheese, top with raw egg and season with salt and pepper. Steam for 5 minutes and voila!
Insanely delicious eggs which when you break into the slightly runny yolk and mixed with the creamed mushrooms will send you straight to culinary heaven.
Hot toasted buttered points please and life just went from good to great!
Cocotte Eggs with Creamed Mushrooms
For 4 single egg servings
1-1/2 tbsp. olive oil
Shallot, to yield 2 tbs finely chopped
white mushrooms, to yield 2 cups julienned
½ tsp salt + sprinkle salt over eggs
Freshly ground black pepper
1 tbsp. Cognac
1/2 cup heavy cream
4 tbsp. shredded Gruyere cheese
To serve: 2 country bread slices, toasted, buttered and cut into finger-size sticks
Shallots: Peel, discard ends and finely chop.
Mushrooms: Cut stems and slice the mushroom in 1/8” slices holding the mushroom together. Then turn the other way and slice so you end up with mushroom sticks (a.k.a. julienne)
In a sauté pan, heat the olive oil and add the shallots and salt. Sauté for about 30 seconds until it sizzles.
Add mushrooms, salt and 1/4 teaspoon pepper. Cook, stirring occasionally, for about 2 minutes.
Add cognac, mix well and then add the cream and bring to a boil. Boil over high heat for about 2 minutes to reduce.
Divide the mixture in the saucepan among 4 small (1/2-cup) ramekins or other small molds and sprinkle cheese on top.
Break an egg into each ramekin. Sprinkle with some salt and ground black pepper.
Arrange the ramekins in a saucepan that is deep enough so the pan lid fits on top to cover the ramekins while they are cooking. Pour enough water around the ramekins so the water is a 1/2 inch up the sides.
Bring to a boil, cover the pan and cook for 5 to 6 minutes, or until the eggs are set but still a little runny.
To serve, place a ramekin on each of 4 plates. Arrange some sticks of bread around the ramekins Serve with a small espresso spoon on each plate.