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 623
printed 110

saved 1

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

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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.

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Tobuchan
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