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!
warmly,
Devaki
Recipe for
Cocotte Eggs with Creamed Mushrooms
For 4 single egg servings
Shopping List:
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
4 eggs
~
To serve: 2 country bread slices, toasted, buttered and cut into finger-size sticks
Preparation:
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)
Method:
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.
