Baked Eggs en Cocotte with Wild Mushrooms
D'Artagnan chef bio | Yield: 6
Easy enough to make on the fly, yet impressive enough for company, this egg recipe will become a brunch go-to. Earthy mushrooms and fragrant black truffle butter make this classic dish a standout.
- 3 ounces Black Truffle Butter, softened, divided
- 1 tablespoon olive oil
- 2 cups chopped Organic Chef’s Mix Mushrooms
- 2 sprigs fresh thyme, chopped, plus more for garnish
- Salt and freshly cracked black pepper
- 6 eggs
- 6 tablespoons heavy cream
- 6 tablespoons grated parmesan cheese
- 6 thick slices bread of your choice
- Heat 1 tablespoon of black truffle butter and olive oil in a large skillet over medium heat. Add mushrooms. Season with salt and pepper. Cook, stirring occasionally, until mushrooms are cooked through, have released most of their water, and get a little color. Stir in thyme, cook for about 1 minute more. Set aside.
- Preheat oven to 425 degrees F. In a roasting pan large enough to accommodate 6 ramekins or small jars, add about 1 inch of water just off a boil.
- Lightly grease 6 ramekins or jars with a little softened truffle butter. Evenly distribute the mushroom mixture among them. Carefully crack an egg into each dish, and pour 1 tablespoon of cream onto each egg. Sprinkle with parmesan cheese.
- Toast the bread and spread with the remaining black truffle butter. Cut into sticks, or “soldiers”.
- Bake for 7 to 10 minutes, until the egg is 'set' to your preference (about 7 minutes for runny yolk, 10 minutes for firm). Garnish with a sprig of thyme and serve with the prepared toast.