Eggs cocotte are perfect for every meal! That’s what I love about them. Perfect for brunch when served with a yogurt, a fruit salad and a croissant. Great with a salad or a soup as a light lunch or dinner. Egg cocotte is also a traditional entrée in many French restaurants.
It’s mushroom and ham version is called ‘oeuf cocotte à la parisienne’ (Parisian shirred egg) so I guess it’s been imagined in the City of Light. It’s incredibly tasty AND easy to make. Don’t be afraid to experiment around this recipe, baked eggs are fun to play with!
Next time try adding chives, chervil and tarragon along with the parsley. This herb mix is called ‘fines herbes’, it’s a nice twist on the Parisian shirred eggs original recipe. Don’t be afraid to try them with chicken or veggies, they taste great with a lot of different ingredients.
Preparation time: 10 minutes – Baking time: 6 to 8 minutes
Ingredients (for 1 serving)
1 oz (30 g) of ham
2 portobello mushrooms
1 small garlic clove
1 tablespoon of chopped parsley
2 teaspoons of creme fraiche
1 tablespoon of olive oil
1 slice of bread
Salt & Pepper
1/ Preheat oven to 500° F (260° C/Th 9).
2/ Peel and slice mushrooms. (You should never wash portobello mushrooms, they would get soaked with water and loose taste as a result. Just grate stalk if there is mud and slice off the end part. Then peel off the cap by grasping the white edge with a knife and pull to peel strips off the mushroom.)
3/ Rinse parsley and peel garlic clove. Chop both.
4/ Heat a frying pan oven medium high heat, add olive oil. When it’s hot, add garlic. Move it around the pan for about one minute so the oil gets a garlic flavor.
5/ Lower to medium heat and pour mushrooms into the pan. Add parsley and a pinch of salt. Leave for 5 minutes stirring from time to time.
6/ Grease 1 ramekin with butter or margarine.
7/ Chop ham scraps and dispose some of them in the ramekin. Alternate with a layer of mushrooms and 1 teaspoon of creme fraiche. Repeat operation once. Add salt.
8/ Break the egg into the ramekin and top with a pinch of pepper.
9/ Fill half of an ovenproof dish with boiling (or very hot water) and put ramekin on it. Bake in oven for 6 to 8 minutes. (It’s ready when white is done but yolk remains liquid.)
10/ Serve with toasted bread.
Looking for a salmon alternative for this baked eggs recipe? Click here.