Eggs en Cocotte with Morel Cream Sauce
Ingredients:
1 ounce butter
3 shallots, peeled and finely chopped
½ oz dried morels, reconstitute and cut into ¼ inch pieces
1 medium Portobello mushroom, dark-gilled removed and diced
A few grates of nutmeg
Salt and freshly milled black pepper
½ cup dry white wine
1/ 4 cup Crème fraîche or whipping cream
4 large, very fresh eggs
Description:
For this recipe you will need six ramekins with a base diameter of 3 inches, well buttered, and a baking tin measuring 11 x 8 x 1.5 inches deep.
Preparation:
Start by soaking the morels about 20 minutes ahead of time. Place them in a bowl with ½ cup boiling water and leave them aside to soak. After that, strain them in a sieve and squeeze them to get rid of any surplus water and reserve the soaking water.
Heat the butter in a small saucepan. When it starts to foam, add the chopped shallots, morels, Portobello, salt, pepper and nutmeg and sweat on low heat. Let cook very gently, without a lid, for 3 to 6 minutes stirring with a wooden spoon. Deglaze white wine and morel water drain through a fine sieve and reduce liquid by half. Add the cream and reduce by half again or until thick enough to coat the back of a spoon.
All this can be prepared in advance, but when you're ready to cook the eggs, start by pre-heating the oven to 350 F and boil a kettle. Break an egg into individual buttered ramekins, place the ramekins in the baking tin, pop the tin on the centre shelf of the oven and add enough boiling water to the tin to come halfway up the sides of the dishes. Now let the eggs bake for 10 minutes if you like them soft and runny or until the white become fully cooked and yolks runny. Taste the morel cream and rectify the seasoning if necessary. Ladle 1 ounce of sauce on each egg and serve immediately. These are lovely served with slices of baguette bread and butter.
Article source.
1 ounce butter
3 shallots, peeled and finely chopped
½ oz dried morels, reconstitute and cut into ¼ inch pieces
1 medium Portobello mushroom, dark-gilled removed and diced
A few grates of nutmeg
Salt and freshly milled black pepper
½ cup dry white wine
1/ 4 cup Crème fraîche or whipping cream
4 large, very fresh eggs
Description:
For this recipe you will need six ramekins with a base diameter of 3 inches, well buttered, and a baking tin measuring 11 x 8 x 1.5 inches deep.
Preparation:
Start by soaking the morels about 20 minutes ahead of time. Place them in a bowl with ½ cup boiling water and leave them aside to soak. After that, strain them in a sieve and squeeze them to get rid of any surplus water and reserve the soaking water.
Heat the butter in a small saucepan. When it starts to foam, add the chopped shallots, morels, Portobello, salt, pepper and nutmeg and sweat on low heat. Let cook very gently, without a lid, for 3 to 6 minutes stirring with a wooden spoon. Deglaze white wine and morel water drain through a fine sieve and reduce liquid by half. Add the cream and reduce by half again or until thick enough to coat the back of a spoon.
All this can be prepared in advance, but when you're ready to cook the eggs, start by pre-heating the oven to 350 F and boil a kettle. Break an egg into individual buttered ramekins, place the ramekins in the baking tin, pop the tin on the centre shelf of the oven and add enough boiling water to the tin to come halfway up the sides of the dishes. Now let the eggs bake for 10 minutes if you like them soft and runny or until the white become fully cooked and yolks runny. Taste the morel cream and rectify the seasoning if necessary. Ladle 1 ounce of sauce on each egg and serve immediately. These are lovely served with slices of baguette bread and butter.
Article source.
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