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Free Range Eggs ‘En Cocotte’, Mushrooms and Parsley


  • 8 free range eggs

  • Mushrooms

  • 6 flat mushrooms

  • 50g unsalted butter

  • 1 clove garlic finely sliced

  • 3 shallots finely chopped

  • 4 sprigs flat parsley

  • 80ml pure cream

  • sea salt

  • freshly ground white pepper

  • Garnish

  • 8 sprigs chervil


  • 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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