Eggs en Cocotte with Morel or Porcini Mushrooms

Indulgent baked eggs nestled on a concentrated mushroom purée, topped with crème fraîche and cooked in a gentle water bath.

Vegetarian French Mushrooms Breakfast Eggs Brunch

Estimated Nutrition

Calories

196.3

kcal / serving

785.2 kcal total

Carbs

3.4g

per serving

13.6 g total

Fat

16.3g

per serving

65.1 g total

Protein

9.1g

per serving

36.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Butter

for cooking and greasing

tablespoon

Crème Fraîche

rounded tablespoons, or Greek yoghurt

piece

Eggs

large, very fresh

NutsSeeds

0.25

piece

Nutmeg

whole, grated

pinch

Salt

to taste

pinch

Black Pepper

freshly milled

Vegetables

Morel Mushrooms

dried, or porcini

piece

Shallots

peeled and finely chopped

110

Flat Mushrooms

dark-gilled, roughly chopped

Method

Soak dried mushrooms in 150ml boiling water for 30 minutes, then strain and squeeze dry.

Reserve 4 mushroom pieces and process the rest with shallots, flat mushrooms, nutmeg, and seasoning.

Sauté the chopped mixture in butter for 25-30 minutes until the liquid evaporates.

Preheat the oven to 180°C and boil a kettle for the water bath.

Stir 1 tablespoon of crème fraîche into the mushroom mixture and divide among buttered ramekins.

Crack one egg into each ramekin, season, and top with the remaining crème fraîche.

Place a reserved mushroom on top and put ramekins into a baking tin.

Fill the tin with boiling water halfway up the ramekins and bake at 180°C for 15-18 minutes.