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Le Chaudron recipe
Œufs cocotte champignons
Baked eggs with mushrooms
⏱ 18 minServes 2Medium220 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients2 servings
4eggs
200 g (7 oz)button mushrooms
4 tbsplight cream (5% fat)
1 tbspchives
1 tspolive oil
1 pinchsalt and pepper
- 4 eggs
- 200 g (7 oz) button mushrooms
- 4 tbsp light cream (5% fat)
- 1 tbsp chives
- 1 tsp olive oil
- 1 pinch salt and pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 2. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Preheat the oven to 180°C (350°F), conventional. Butter 2 ramekins generously.
- Wipe the mushrooms clean with a damp paper towel (don't rinse them) and slice thinly.
- Heat the olive oil in a skillet and sauté the mushrooms over high heat for 8 minutes until all their liquid has evaporated.
- Season and divide between the ramekins.
- Crack 2 eggs into each ramekin over the mushrooms, keeping the yolks whole.
- Spoon 2 tablespoons cream over each and season again.
- Set the ramekins in a baking dish and pour hot water halfway up their sides.
- Bake for 12 minutes until the whites are set and the yolks still runny. Sprinkle with chives and serve right away with whole-wheat bread.
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