Œuf Cocotte aux Champignons by @simonauscher

22 min
Medium

2 servings

🥚

2

Eggs

🍄

200 g

Mushrooms

🧈

20 g

Butter

🧄

1 small clove

Garlic

🥛

30 ml

Crème Fraîche

🍲

120 ml

Vegetable Broth

🧂

1.5 g

Salt

⚫

0.3 g

Pepper

🍞

2 slices

Toasted Bread

🌿

4 g

Chives

Preparation Steps

  1. Step 1/16

    Slice the mushrooms and finely chop the garlic clove.

    button mushrooms or shiitake mushrooms
    garlic clove
    🔪chef's knife
    🪵cutting board

  2. Step 2/16

    Melt the 20 g butter in a hot frying pan over medium-high heat.

    butter
    🍳frying pan
    🥄wooden spoon

  3. Step 3/16

    Add the sliced mushrooms and lightly season them with half the salt. Sauté until deeply golden, about 5 to 7 minutes.

    button mushrooms or shiitake mushrooms
    salt
    🍳frying pan
    🥄wooden spoon

  4. Step 4/16

    Stir in the chopped garlic and cook for 30 seconds until fragrant.

    garlic clove
    🍳frying pan
    🥄wooden spoon

  5. Step 5/16

    Pour in half the vegetable broth, about 60 ml, and scrape up the browned bits from the pan.

    vegetable broth
    🍳frying pan
    🥄wooden spoon
    🥄ladle

  6. Step 6/16

    Add half the crème fraîche, about 15 ml, and simmer until the liquid has reduced slightly.

    crème fraîche
    🍳frying pan
    🥄wooden spoon

  7. Step 7/16

    Transfer half of the mushroom mixture to a blender. Add the remaining crème fraîche and vegetable broth.

    button mushrooms or shiitake mushrooms
    crème fraîche
    vegetable broth
    🥤blender
    🥄ladle

  8. Step 8/16

    Blend into a coarse mushroom purée, leaving a little texture.

    button mushrooms or shiitake mushrooms
    🥤blender

  9. Step 9/16

    Divide the coarse mushroom purée and the remaining whole mushrooms evenly between 2 ramekins.

    button mushrooms or shiitake mushrooms
    🍳ramekin
    🥄ladle

  10. Step 10/16

    Separate the 2 eggs, placing the whites over the mushrooms. Reserve each yolk in the small bowl.

    fresh egg
    🍳ramekin
    🥣small bowl

  11. Step 11/16

    Season the egg whites lightly with the remaining salt and black pepper.

    salt
    black pepper
    🍳ramekin

  12. Step 12/16

    Place the ramekins in the saucepan and pour hot water halfway up their sides.

    🍲saucepan with lid
    🍳ramekin

  13. Step 13/16

    Cover the saucepan and cook at a gentle simmer for 10 minutes, until the whites are set but still soft.

    fresh egg
    🍲saucepan with lid
    🍳ramekin

  14. Step 14/16

    Gently place one reserved egg yolk on top of each cooked egg white.

    fresh egg
    🍳ramekin
    🥣small bowl

  15. Step 15/16

    Cover again and cook for 2 minutes, keeping the yolks warm and runny.

    fresh egg
    🍲saucepan with lid
    🍳ramekin

  16. Step 16/16

    Top with chopped chives or parsley and serve immediately with toasted bread.

    chives or parsley
    toasted bread
    🔪chef's knife
    🪵cutting board
    🍳ramekin

Composition

Ingredients

Types

Dairy, Broth, Seasoning, Bakery

Ingredients

Eggs, Mushrooms, Butter, Garlic, Crème fraîche, Vegetable broth, Salt, Pepper, Toasted bread, Chives

Allergens

Milk, Gluten, Wheat

Dietetics

Dietary regimen

Vegetarian, Low carbohydrate, Ketogenic, Pescatarian

Calories

270 kcal

Macro nutrients

Protein: 13g, Total fat: 19g, Saturated fat: 10g, Carbohydrates: 14g, Fiber: 2g, Sugars: 3g

Nutritional Information

Minerals

Calcium: 103mg, Iron: 2.1mg, Potassium: 500mg, Sodium: 620mg, Selenium: 35µg

Vitamins

Vitamin A: 250µg, Vitamin B12: 0.9µg, Vitamin D: 2.1µg, Vitamin B2: 0.55mg, Vitamin K: 15µg

Preparation

Time Information

Preparation

10 minutes

Cooking

12 minutes

Overall

22 minutes

Difficulty

Level

Medium (2/4)

Steps

16 steps

Equipments

Utensils

frying pan, ramekin, saucepan with lid, blender, chef's knife, cutting board, wooden spoon, small bowl, ladle

Appliances

Stove

Type

Type

Type Of Dish

Starter, Main Course, Brunch

Occasions

Breakfast, Brunch, Lunch, Light dinner

Origin

Source

Platform

instagram

Original Creator

@simonauscher

Origin

Cuisine

French

Geographic

France, Europe

Various

Aspect

Texture

Creamy, Silky, Tender, Juicy, Runny, Toasted

Flavors

Umami, Buttery, Savory, Earthy, Garlicky, Rich

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 0 min (Serve immediately after cooking,Do not leave cooked egg dishes out for more than 2 hours), fridge : 2 days (Cool rapidly,Store in an airtight container,Reheat gently until hot before eating,The yolk texture will no longer be runny after reheating), freezer : 0 min (Not recommended because cooked eggs and cream sauce become watery or rubbery after thawing)