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Eggs en Cocotte with Mushrooms and Goat Cheese

Servings 4

Ingredients

  • 1 tbsps butter
  • 1 small shallots finely chopped
  • 12 oz. cremini or white button mushrooms cleaned, sliced
  • 1/4 tsp dried thyme
  • 2 oz. goat cheese
  • 8 eggs
  • 4 tbsps heavy cream
  • Salt and pepper to taste

Instructions

  • In a large skillet, melt butter over medium high heat. Add shallots and cook for one minute. Add mushrooms and thyme and cook until all the excess liquid has evaporated and the mushrooms are browned, about 5 minutes. Season with salt and pepper. Allow to cool to room temperature.
  • Preheat oven to 350°F.
  • Spoon the mushroom mixture into four lightly buttered ramekin dishes. In each ramekin, sprinkle 1/2 oz goat cheese and break in 2 eggs. Season with salt and pepper, and spoon 1 tablespoon of heavy cream over eggs.
  • Place the ramekins in a roasting pan and pour hot water to pan so that it comes about half way up the sides of the dishes. Bake for 15 minutes or until the eggs are set but the yolks are still runny.
  • Serve with toasted bread.