We’ve been watching Jacques Pépin’s show: Fast Food, My Way. It’s a brilliant show, and illustrates something that we’ve thought about and discussed a lot – that really good food doesn’t have to be elaborate and take forever to make.
Anyway, this morning we were trying to decide what to make for breakfast, and we happened to have a ton of eggs to use up, some leftover mushrooms, and a shallot, so we decided to do a slight modification of his recipe for cocotte eggs with creamed mushrooms. We made it just for two, since there are only two of us here, but you can just double what we did, and make it for four, with really very little difference in time spent.
- 1 cup mushrooms, chopped roughly
- 1 medium shallot, minced
- 1/4 cup creme
- Small bunch of chives, roughly chopped
- Parmesan cheese, grated
- 2 eggs
- 1 tbsp butter
- Salt and Pepper to taste
- Olive oil
- Heat some olive oil in a skillet over medium heat.
- Once pan is hot, add the shallots, and saute until they begin to soften.
- Add the mushrooms, and the tablespoon of butter, and cook until the mushrooms have released their liquid and reduced a bit.
- Add the cream, and cook over medium-high heat until the cream reduced a bit into a nice sauce.
- Spoon the mushroom cream sauce into the bottoms of small cocottes or ramekins, something which is heat-resistant.
- Sprinkle chives on top, and grate a little bit of parmesan cheese over the mushroom cream mixture.
- Crack one egg over each dish.
- Rinse well the pan you used to make the sauce, then add about an inch or so of water to the pan, and bring to a soft boil over medium to medium-high heat.
- Place the cocottes in the water with the lids on until the egg whites are mostly cooked, then remove the individual lids and place a lid over the whole pan, so the steam will finish off cooking the surface of the eggs, but not cook the yolk too much.
- Remove ramekins carefully from water, and serve as-is, with a few pieces of chive on top for garnish.