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http://www.lifestylefood.com.au/recipes/11299/free-range-eggs-en-cocotte-mushrooms-and-parsley

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Free Range Eggs ‘En Cocotte’, Mushrooms and Parsley

Ingredients

  • Mushrooms

  • Garnish

Method

  • 1.

    On low heat, fry whole mushrooms in butter. Add salt and pepper. Cool, drain, then let mushrooms sit.

  • 2.

    In another pan melt butter, add chopped garlic and shallots. Chop parsley and mushrooms, add to pan. Add cream and stir together

  • 3.

    Lightly grease small pot and break egg into it. Boil saucepan of water. Lay egg pots into saucepan and place in medium oven , cook for 3 – 5 minutes. Take out eggs, still a little wobbly and place mushrooms into pots. Season with sea salt and pepper.

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Andrew Graham

Chardonnay, Other Whites and Dessert Wines are the best wines to pair with Free Range Eggs ‘En Cocotte’, Mushrooms and Parsley.

 
 

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