Advert
Advert
tmedia
Main content

http://www.lifestylefood.com.au/recipes/479/free-range-eggs-en-cocotte-mushrooms-and-parsley

LifestyleFOOD.com.au

Free Range Eggs ‘En Cocotte’, Mushrooms and Parsley

Ingredients

  • Eggs

  • 8 Free Range Eggs

  • Mushrooms

  • 6 Flat Mushrooms

  • 50 g unsalted butter

  • 1 Clove Garlic finely sliced

  • 3 shallots finely chopped

  • 4 sprigs Flat-leaf parsley

  • 80 ml pure Cream

  • sea salt

  • freshly ground White pepper

  • Garnish

  • 8 sprigs chervil

Method

  • 1.

    On low heat, fry whole mushrooms in butter.

  • 2.

    Add salt and pepper. Cool, drain, then let mushrooms sit.

  • 3.

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

  • 4.

    Add cream and stir together

  • 5.

    Lightly grease small pot and break egg into it.

  • 6.

    Boil saucepan of water. Lay egg pots into saucepan and place in medium oven , cook for 3 – 5 minutes.

  • 7.

    Take out eggs, still a little wobbly and place mushrooms into pots. Season with sea salt and pepper.

» Metric Converter

 
 

Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings