Cocotte Eggs with Chanterelle Mushrooms Recipe

Ingredients:

• 4 eggs
• 1/2 cup of chanterelle mushrooms
• 1/4 cup of heavy cream
• 1/4 cup of grated Parmesan cheese
• 2 tablespoons of unsalted butter
• 1 small shallot, minced
• 1 garlic clove, minced
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 375°F/190°C.
2. Melt the butter in a skillet over medium heat. Add the shallot and garlic and sauté for 2 minutes, or until fragrant.
3. Add the chanterelle mushrooms and sauté for 5 minutes, stirring occasionally, until they’re tender and browned. Season with salt and pepper to taste.
4. Add the heavy cream to the skillet and cook for another 2 minutes.
5. Grease four 6-ounce ramekins with cooking spray or butter.
6. Divide the mushroom mixture evenly among the ramekins.
7. Crack an egg into each ramekin over the mushroom mixture.
8. Sprinkle the Parmesan cheese over the top of each cocotte.
9. Bake for 12-15 minutes, or until the egg whites are set but the yolks are still runny.
10. Garnish with parsley and enjoy immediately.

Verdict:

These cocotte eggs with chanterelle mushrooms are a simple and elegant breakfast dish that is perfect for impressing your guests. The creamy mushroom mixture pairs perfectly with the soft, rich egg yolks, and the Parmesan cheese adds a salty, nutty element. Garnish with fresh parsley for a pop of color and fresh flavor.

Serving suggestions:

Serve with toasted bread for dipping into the runny yolks, or with a side of crispy bacon or breakfast sausage for a more indulgent meal. This dish is also great for brunch, paired with a fresh green salad or fruit bowl.