Egg Cocotte with Dried Morels or Porcini Mushrooms
⏳ Time
1 hour 30 minutes + 30 minutes
🥕 Ingredients
9
🍽️ Servings
4
Description
You can use sour cream instead of Greek yogurt.
Ingredients
- Chicken Egg - 4 pieces
- Dried Chinese mushrooms - 0.4 oz
- Shallot - 3 heads
- Pickled Chanterelles - 3.9 oz
- Butter - 0.9 oz
- Nutmeg - to taste
- Natural Yogurt - 3 tablespoons
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Soak the mushrooms in boiling water for 30 minutes, then drain the liquid and squeeze them well.
Step 2
Set aside four morels. Season the remaining mushrooms, shallots, champignon mushrooms, nutmeg with salt and pepper, then finely chop in a food processor.
Step 3
In a pot, heat the butter. Add the mushroom mixture. Cook over low heat, uncovered, until excess moisture evaporates, about 25–30 minutes.
Step 4
Add yogurt to the mushroom mixture, divide it into 4 portions, and place in buttered ramekins. Make a small indentation in the center of each filled ramekin.
Step 5
Crack an egg into each ramekin, season with salt and pepper. Distribute the remaining yogurt over the eggs, and top with the reserved mushrooms.
Step 6
Preheat the oven to 356°F, place the ramekins in a deep baking tray, and pour boiling water into the tray until the ramekins are half submerged. Bake for 15–18 minutes.
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