Egg Cocotte Mushroom: Gourmet Recipe

If you’re looking for a fancy breakfast or brunch recipe that’s easy to make and will impress guests, then look no further than this egg cocotte mushroom recipe. It’s a delicious and satisfying meal that’s perfect for any occasion.

Ingredients:

4 large eggs
1/4 cup heavy cream
1/4 cup shredded Gruyere cheese
4 slices of bread
4 large mushrooms
1 tablespoon butter
Salt and pepper
Chopped fresh parsley for garnish

Instructions:

Preheat the oven to 375 F.
Cut off the stems from the mushrooms and brush any dirt off the caps with a clean paper towel. Then, carefully scoop out the gills from the centers of the mushrooms with a spoon to create a hollow space for the eggs.
Heat the butter in a skillet over medium heat. Add the mushroom caps, season with salt and pepper, and cook until tender, about 5 minutes. Then, remove them from the skillet and place them in a baking dish.
Whisk together the eggs and heavy cream in a bowl until well combined. Season with salt and pepper.
Pour the egg mixture into the mushroom caps, being careful not to overfill them.
Sprinkle the shredded Gruyere cheese on top of the egg mixture, dividing it evenly among the mushrooms.
Bake the mushroom cocottes in the preheated oven for 20-25 minutes, or until the eggs are set and the cheese is melted and golden brown.
While the mushroom cocottes are baking, toast the bread slices until they are golden brown. Cut each slice into thirds.
Remove the mushroom cocottes from the oven and allow them to cool for a few minutes before serving.
Arrange the toasted bread slices on a plate. Place a mushroom cocotte on top of each piece of toast and garnish with chopped fresh parsley.

Verdict and Serving Suggestions:

This egg cocotte mushroom recipe is a delicious and sophisticated meal that’s perfect for breakfast or brunch. The creamy egg mixture pairs perfectly with the savory mushrooms and nutty Gruyere cheese. For a complete meal, serve with a side of fresh fruit or a simple salad. Enjoy!