Eggs Cocotte

Name: Eggs Cocotte
Ingredients: 3 tablespoons butter; 1 cup mushrooms coarsely chopped; 1 cayenne pepper; 1 teaspoon flour; 1 cup chicken broth; 4 eggs room temperature; 1 teaspoon salt

7 ingredients

2 steps

Ingredients

3 tablespoons butter
1 cup mushrooms coarsely chopped
1 cayenne pepper
1 teaspoon flour
1 cup chicken broth
4 eggs room temperature
1 teaspoon salt

Directions

1

In small skillet, heat 1 tablespoon butter. Add mushrooms and cook for 2 minutes over high flame, stirring constantly. Add 1/4 teaspoon salt and cayenne pepper. Sprinkle with flour and cook until slightly browned. Add chicken broth. Lower flame and simmer for 5 minutes.
2

Butter 4 curtard cups with remaining butter. Place 1 tablespoon mushrooms at bottom of each cup. Break 1 egg in each cup over mushrooms. Salt. Place cups in pan containing hot water. Bake at 400 degrees for approximately 10 minutes, or until white is well set. Serve hot.

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