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

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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.

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