Oeufs En Cocotte* Recipe

Time40m

Serves4

coddled eggs, caramelized onion, wild mushrooms, trout roe, herb butter, bourisin cheese, sourdough

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Ingredients

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1
Prepare the Ingredients
Preheat your oven to 375°F (190°C). In a skillet, sauté the wild mushrooms in a tablespoon of herb butter until they are golden brown and tender. Season with salt and pepper, then set aside.
2
Assemble the Cocottes
In small ramekins, layer the caramelized onions at the bottom, followed by the sautéed wild mushrooms. Crumble the Boursin cheese on top of the mushrooms.
3
Add the Eggs
Carefully crack an egg into each ramekin on top of the cheese. Season the eggs with a pinch of salt and black pepper.
4
Bake the Eggs
Place the ramekins in a baking dish and fill the dish with hot water until it reaches halfway up the sides of the ramekins. Bake in the preheated oven for about 15-20 minutes or until the egg whites are set but the yolks are still slightly runny.
5
Finish and Serve
Remove the ramekins from the oven. Top each egg with a dollop of trout roe and a teaspoon of herb butter. Serve immediately with toasted sourdough slices on the side.