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Free Range Eggs ‘En Cocotte’, Mushrooms and Parsley

Serves 4

Ingredients

Eggs

Mushrooms

Garnish

  • 8 sprigs chervil
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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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