The new year’s eve is fast approaching, and I hope that your stomachs are well rested after the orgy of the Christmas festivities and meals complicated ! So, to give you simple ideas and enjoy the food without taking the head, why not prepare good eggs casserole with mushrooms ?! And then as it’s still the feast, it is fun and we enjoy the last mushrooms that we can find on the market stalls, and it takes a good organic eggs or outdoor, because it has nothing to do with the eggs of hens raised in batteries !!!
You can taste all of it in the spoon with a small glass of white wine (in moderation) to make a perfect entry, and that’s all !
Eggs cocotte with mushrooms
Ingredients (for 2)
- 4 outdoor eggs or organic
- 15 cl of whipping cream
- 1 handful of mushrooms mixed together (here, chanterelles and feet of sheep)
- 1 clove of garlic
- A few sprigs of parsley
- Salt and pepper
Preheat the oven to 200°.
Clean the mushrooms and sauté them in the butter with the garlic over high heat for 5 minutes, then season and add the parsley, previously chopped, set aside.
Break the eggs in the mini-cocottes or ramekins. Add the cream and then the mushrooms.
Bake in a bain marie hot for 12 min.
Enjoy with a good slice of country bread.