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; freshly ground black pepper; 300 ml/10½ fl oz/scant 1¼ cups chilled whipping cream (it must be straight from the refrigerator); 5 thyme sprigs, leaves picked from 1 sprig; leaves from 1 rosemary sprig; 200 g/7 oz mixed wild mushrooms, roughly chopped; ½ small shallot, finely diced; 1 tsp crushed sea salt, plus extra to season; 3 tbsp olive oil; 2 egg whites, lightly beaten; 200 g/7 oz button mushrooms, thinly sliced; 8 slices of day-old baguette, about 3mm/⅛in thick each; ½ garlic clove, finely diced; 1 tsp olive oil

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.