Hey everyone, welcome to my recipe site. Today I’m gonna show you a way to make a distinctive dish, Ouefs en Cocotte. This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This is gonna really delicious.
Ouefs en Cocotte Recipe. This is more of a technique than a recipe. Oeufs en Cocotte was something I had in New York - years after my kids became adults.
You can have Ouefs en Cocotte using 9 ingredients and 11 steps. Here is how you achieve it.
Ingredients of Ouefs en Cocotte
- Take 1 tbsp of butter.
- Take 1 of white onion.
- Make ready 1 lb of white mushrooms.
- It’s 1 cup of heavy cream.
- You need 1/2 lb of frozen peas.
- It’s 1 sprig of fresh thyme.
- It’s 4 of eggs.
- Take 1 of large baguette.
- It’s to taste of salt and pepper.
If you like cooked egg white.This oeufs en cocotte recipe, a traditional French dish, makes an elegant breakfast or brunch.Oeufs en Cocotte. this link is to an external site that may or may not meet accessibility guidelines.The Oeufs En Cocotte recipe out of our category Herb!
Ouefs en Cocotte step by step
- Butter the insides of two 4" ramekins. It's good if the butter is kinda soft because it will leave a thick coat. All of the leftover butter goes in a sauté pan..
- Slice up your onion and dice the mushrooms..
- Sauté the mushrooms and onions in the buttered pan. You can really just throw all three in a pan, set it on medium low and walk away for 10 minutes. But, it's better to start with the onions and then add the mushrooms once the onions are soft..
- When the mushrooms are tender, pour in the cream and bring to a simmer..
- Add frozen peas and continue to simmer gently until thickened slightly, like a stew..
- Meanwhile, prepare a steamer. Your water should be at a full and rapid boil..
- Pick and chop some thyme and sprinkle it into your buttered ramekins to coat the sides..
- Crack 2 eggs into each ramekin and place in the steamer with the lid on tight. Steam for about 4 minutes. This is the tough part. You're aiming for a gooey yolk and a firm white, but it's a hard target to hit. Don't get disappointed if you don't nail it on the first try. If your yolks seem to cook before the whites are solid, you might have more luck with just 1 egg in a smaller ramekin, or if you let your eggs come to room temperature before cooking..
- Toast 4 slices of baguette..
- Adjust the seasoning on the mushrooms. I'd recommend just salt and pepper, but you might have some other ideas..
- For the plating, spoon half of the mushroom mixture into a dish. Run a knife around the edge of the ramekin to release the egg. Lay a piece or two of toast over the ramekin and (careful not to burn yourself with hot water) flip the ramekin over and knock the egg out onto the toast. Set this on top of the mushrooms..
Oeufs cocotte is a French way of baking eggs in a water bath in the oven - you can add other ingredients as well but ham and cheese is one of the easiest variations.This is what I made on Sunday.I will be out of town early this week (I am Oeufs means eggs.
Oeufs cocotte or eggs in pots provide an easy and delicate way of serving eggs for breakfast.Cocotte refers both to the method of baking individual eggs and the small, round baking vessels with.Basic Oeufs en Cocotte: French Baked Eggs.These individual baked eggs, known as eggs en cocotte, are an easy and delicious classic breakfast preparation that's too often forgotten.Les oeufs cocotte sont très appréciés des repas faits maison particulièrement rapides à confectionner.
