Mushroom & Egg Cocotte

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Mushroom & Egg Cocotte

Recipe ID :893 Posted on 20 JUL 2015

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Serves ２

Prep 8min

Cook 5min

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

Recipe By

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Ingredients

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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

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Method

Prep

8min

Cook

5min

Preheat the oven 200C.

Slice the mushrooms 3-4mm thick and finely chop the parsley.

Put the butter in a frying pan and add Step 2. Season with plentiful salt & pepper. Squeeze over the lime or lemon juice.

When the mushrooms soften, turn off the heat and transfer to a cocotte dish (or ramekin)

Sprinkle the mature cheese over the top and pour in the single cream.

Make a small hollow on top and place in the egg yolk. Bake in the oven for 5 minutes.

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.

Category

Britain Hors D'Oeuvres Breakfast Dips Starters Vegetable Sides Vegetarian Cheese Eggs Mushrooms Breakfast Light Bites

Related cheddar cheese Cocotte double cream mushroom

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