EGGS EN COCOTTE WITH MUSHROOM CREAM Recipe

How to make it

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• 2 tablespoons unsalted butter
• 1 medium shallot , minced (about 3 tablespoons)
• 1/4 ounce dried porcini mushrooms , rehydrated and minced (soaking liquid discarded)
• 1/2 cup heavy cream
• 1/2 teaspoon minced fresh thyme leaves
• Salt and ground black pepper
• 8 large eggs
• INSTRUCTIONS
• 1. Melt 1 tablespoon of the butter in a small saucepan over medium heat. Add the shallot and mushrooms and cook until softened, about 3 minutes. Stir in the cream and simmer, stirring occasionally, until thickened, 3 to 5 minutes. Stir in the thyme and season with salt and pepper to taste. Remove the cream mixture from the heat and cover to keep warm.
• 2. Meanwhile, place a rack in the bottom of a large Dutch oven and fill with water until it sits just below the rack. Cover the pot and bring the water to a boil over high heat. Rub the inside of four 4- to 5-ounce ramekins with the remaining tablespoon of butter. Crack 2 eggs into each ramekin and season with salt and pepper.
• 3. When the water is boiling, gently place the ramekins on the rack in the pot and cover. Reduce the heat to medium and cook the eggs until the whites are set but the center jiggles slightly when shaken, and the yolks are pale yellow and covered with a light film, 5 to 7 minutes, checking the eggs every 30 seconds after 5 minutes of cooking.
• 4. Spoon 1 tablespoon of the warm cream mixture into each ramekin and serve immediately.