Thursday, July 12, 2012

Eggs en Cocotte ( Baked Eggs with Market Mushrooms)


2 slices of bacon.
1 cup of mushrooms.
1 onion.
1 ¾ oz of butter.
8 eggs.
½ cup of cream.
½ cup of grated cheese.

Preparation Instructions:

Preheat oven to 350°F (180°C).

Dice the bacon, onions and mushroom.

Melt the butter in a frying pan, then add onion and bacon and sauté for 2 minutes. Add the mushrooms and continue to cook until soft.

Grease 8 small oven-proof ramekins with butter and divide the mushroom mixture evenly between each.

Carefully break in an egg, add a small amount of cream, and top with grated cheese.

Place in a bain-marie with enough water to fill two-thirds of the way up the sides of dishes and cook in your preheated oven for about 12 minutes.

Serve immediately.

Source: egg recipes

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