Eggs en Cocotte with Dried Mushrooms & Rosemary Croûtes

Name: Eggs en Cocotte with Dried Mushrooms & Rosemary Croûtes
Prep time: 30 min
Cook time: 25 min
Total time: 4 h 25 min
Yield: Serves 4
Ingredients: 40 g/1½ oz unsalted butter, softened; 4 duck’s eggs or large hen’s eggs; leaves from 1 rosemary sprig; 200 g/7 oz button mushrooms, thinly sliced; ½ small shallot, finely diced; 8 slices of day-old baguette, about 3mm/⅛in thick each; 200 g/7 oz mixed wild mushrooms, roughly chopped; 1 tsp olive oil; 5 thyme sprigs, leaves picked from 1 sprig; 3 tbsp olive oil; ½ garlic clove, finely diced; 2 egg whites, lightly beaten; freshly ground black pepper; 300 ml/10½ fl oz/scant 1¼ cups chilled whipping cream (it must be straight from the refrigerator); 1 tsp crushed sea salt, plus extra to season

Preparation info

Serves
4

Difficulty
Medium
Ready in
4 hr 30

Appears in

French Countryside Cooking

By Daniel Galmiche

Published 2021

About

I’ve used duck’s eggs to give a rich and interesting flavour to the cocottes, but do watch the timing so the yolks remain soft and runny. The dried mushrooms add an intense burst of flavour to the finished dish. They can be prepared up to a week in advance and kept in an airtight container.

Ingredients

For the Dried Mushrooms

200 g/7 oz button mushrooms, thinly sliced
2 egg whites, lightly beaten

Main course
Gluten-free

Method

To dry the mushrooms, preheat the oven to 70°C/150°F/gas ¼, not on a fan setting, and line a baking sheet with baking paper.