Œufs cocotte with creamy mushrooms

Preheat your oven to 180°C and prepare the ingredients

Cook the Mushrooms: Melt a tablespoon of butter in a frying pan over medium heat. Sweat the mushrooms for 2 minutes without seasoning them yet. Set them aside.

In the same pan, melt the rest of the butter, add the shallots and cook for 5 minutes - don’t let them brown. Add white wine, reduce by turning up the heat, and then add the cream.

Stir in the cooked mushrooms and the parsley. 

Season with salt and pepper to taste.

Butter and season four individual-sized ramekins. Crack 2 eggs into each ramekin, being careful not to break the yolk.

Prepare a bain-marie: use a casserole dish or large saucepan, one that’s big enough to hold your ramekins or oven tray so that the ramekins bathe in water to about halfway up their sides. Fill the pan with hot water and cook for 6 minutes

The egg whites won’t be fully cooked at this stage: pour the warm mushroom sauce on top of the eggs, and they will be done perfectly. Serve with toasted bread and cured ham for some extra flavour.