Eggs en Cocotte with Hedgehog Mushrooms

4 People 30 Min.
Oeuf cocotte aux pieds de mouton, une recette de Supersec par Philippe Emanuelli
  • 4 eggs
  • 40 cl of cream
  • 20 g of Supersec hedgehog mushrooms
  • 2 tablespoons of wholegrain mustard
  • 1 pinch of sugar and a bit more of salt
  • 2 slices of good bread
  • 100g Comté
  • 1 knob of butter
  • Parsley
  • Freshly ground black pepper
  • Place the mushrooms in a pan with some butter over a strong heat, add a glass of water and sugar.
  • Cover for a minute then simmer for about 10 minutes at a very low heat.
  • Once the mushrooms absorb the water, begin to colour and became tender, add the cream and mustard. Bring to the boil for about 2 minutes.
  • Place the bread and the cheese in 4 ramekins and add the preparation.
  • After leaving the ramekins in the fridge for an hour, add an egg white in each of them.
  • Steam for about 10 minutes until the egg whites coagulate.
  • Serve: place an uncooked egg yolk in each hot ramekin, season and add some minced parsley.

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