Mushroom & Egg Cocotte

You can eat this as it is, or dip in toast soldiers, ideal for Sunday brunch.

Recipe By: Tobuchan (https://cookbuzz.com/kitchen/25)
Serves 2 Prep: 8 min Cook: 5 min

Ingredients

Mushrooms (medium) 6
Parsley as required
Butter 10g
Salt & pepper a good pinch
Lime or lemon 1/4
Single cream 80ml
Mature cheddar cheese 3-4 tbsp
Egg yolks 2

Method

1
Preheat the oven 200C.
2
Slice the mushrooms 3-4mm thick and finely chop the parsley.
3
Put the butter in a frying pan and add Step 2. Season with plentiful salt & pepper. Squeeze over the lime or lemon juice.
4
When the mushrooms soften, turn off the heat and transfer to a cocotte dish (or ramekin)
5
Sprinkle the mature cheese over the top and pour in the single cream.
6
Make a small hollow on top and place in the egg yolk. Bake in the oven for 5 minutes.
7
The egg yolk should be half cooked. Serve with toast soldiers.

Tips & Note

●If the egg yolk is completely cooked, it's gone too far, it should still be runny. You can break the egg yolk and mix with the mushrooms or dip in your toast soldiers, however you like.

Mushroom & Egg Cocotte

You can eat this as it is, or dip in toast soldiers, ideal for Sunday brunch.

Recipe By: Tobuchan (https://cookbuzz.com/kitchen/25)

Serves 2

Prep: 8 min

Cook: 5 min

Ingredients

Mushrooms (medium) 6
Parsley as required
Butter 10g
Salt & pepper a good pinch
Lime or lemon 1/4
Single cream 80ml
Mature cheddar cheese 3-4 tbsp
Egg yolks 2

Mushroom & Egg Cocotte

Recipe ID :893 Posted on 20 JUL 2015

Serves 2

Prep 8min
Cook 5min
views 1,145
printed 128

saved 1

You can eat this as it is, or dip in toast soldiers, ideal for Sunday brunch.

Share

Ingredients

Print Ingredients Email Ingredients
6
as required
10g
a good pinch
1/4
80ml
3-4 tbsp
2

Method

Prep
8min
Cook
5min
1
Preheat the oven 200C.
2
Slice the mushrooms 3-4mm thick and finely chop the parsley.
3
Put the butter in a frying pan and add Step 2. Season with plentiful salt & pepper. Squeeze over the lime or lemon juice.
4
When the mushrooms soften, turn off the heat and transfer to a cocotte dish (or ramekin)
5
Sprinkle the mature cheese over the top and pour in the single cream.
6
Make a small hollow on top and place in the egg yolk. Bake in the oven for 5 minutes.
7
The egg yolk should be half cooked. Serve with toast soldiers.

Tips & Note

●If the egg yolk is completely cooked, it's gone too far, it should still be runny. You can break the egg yolk and mix with the mushrooms or dip in your toast soldiers, however you like.

HOME
Tobuchan
I’ve got 228 recipes!
とぶちゃん
TOBUCHAN
Step into my kitchen!
A refreshing dish for the summer season, the lemon sauce will stir your senses!
Pork fillet, Salt & pepper, Flour, White wine, Lemon juice, Garlic, Olive oil, Chicken stock, Butter, Parsley
HOME
Adding lots of hijiki seaweed into a Spanish tortilla omelette makes it a simple, healthy and nutritious dish.
Eggs, Hijiki seaweed (dried)
HOME
A good combination with the cream cheese and black pepper.
Baguette, Takuan (pickled mooli), Cream cheese, Black pepper, Fresh parsley
HOME
The deep fried crunchy aubergines go really well with a honey sauce.
Aubergine (large), Potato starch or cornflour, Salt, Vegetable oil, Honey
HOME
I followed the recipe instructions on a jar of Tesco's Ramen Paste...but I ended up with Thai-ish noodles!
Chicken breast, Salt & pepper, Vegetable oil, Tesco Ramen Paste jar, Hot water, Egg noodles , Spring onion
HOME
Use the recipe for Peri Peri cucumber, and it works well with cabbage.
Pointed cabbage, ▽Sesame oil, ▽Chicken stock powder, ▽Chinese chilli bean paste
HOME

Comment


Upload your
“I made it!!” photo

Similar Recipe

A great variety of tastes and textures, it's a blue cheese lover's paradise.
Bread loaf (small), Garlic, Olive oil, Salt & pepper, Flour, Vegetable oil, Blue cheese (Danish Blue), Milk
Adding the sundried tomatoes give colour and flavour to this salad, hot or cold, served with cous cous or a baguette.
Courgette (large), Sundried tomatoes (in oil), Feta cheese, Olive oil, Balsamic vinegar, Salt & pepper, Basil leaves
KT
HOME
A traditional British pie - soft and creamy in the middle and a lovely crisp pastry.
Chicken breast fillets, Leeks, Celery, Cabbage (optional), Mushrooms (optional, Milk, Flour, Salt & pepper, Butter, Puff pastry, Beaten egg, Boiled egg
Can be eaten hot or cold, so make plenty!
Cocktail sausages (uncooked), Puff pastry sheets (10x6cm), Mexicana cheese or Cheddar cheese, Beaten egg
I love Nigella! This is a recipe she made on BBC's Saturday Kitchen. I just changed the sauce a bit.
Halloumi cheese, Red chillies, Lime, Honey, Leaf spinach
Tobuchan
HOME
Using only an egg, you get a lovely sweet texture.
Egg, Salt, Sugar, Butter
Tobuchan
HOME

All New Recipes