So simple, so delicious, so versatile.
I recently got the opportunity to try out Safest Choice™Pasteurized Eggs and was excited at the chance to cook with them. In many recipes, eggs are served undercooked or even raw. For some, this can be a wary call as Salmonella (salmonellosis) is quite a serious concern. As such, it’s important to always use the freshest eggs when cooking. And eggs pasteurized in their shells is even a safer bet!
I’m one of those people who could eat breakfast all day long. Eggs Benedict rank among my favorite breakfast/brunch dishes—-right up there with a big ol’ plate of rice, SPAM, and an egg over easy. Now that’s some comfort food!
I definitely wanted to make a breakfast/brunch dish using Safest Choice™Pasteurized Eggs and first on my list were Oeufs en Cocotte……also known as Shirred Eggs.
Oeufs en Cocotte are baked eggs in a water bath. The yolks are meant to remain on the runny side but this unctuousness is fabulous to dip toast into. As for the sauteed mushrooms—-well, y’all know I try to sneak mushrooms into almost everything I make 🙂
I opted not to add any cream to the eggs as I didn’t think it’s needed–especially because of the Gruyere. But by all means, it won’t hurt my feelings if you add a splash in. And best yet, Oeufs en Cocotte are so easy and look so fancy-schmancy that they are perfect to entertain with!
Stay tuned for Monday’s post when I share how I used Safest Choice™Pasteurized Eggs in a rich and decadent dessert!
Oeufs en Cocotte with Mushrooms
2 Fresh Eggs
1 Cup Mushrooms (I used a mix of crimini and shitakes)
2 Tablespoons Gruyere Cheese
1 Tablespoon Shallots, diced
1 Garlic Clove, finely diced
2 Sprigs Fresh Thyme
1 Tablespoon Olive Oil
Salt and Pepper
Preheat oven to 350 degrees F.
Heat olive oil in a skillet and sauté shallots until translucent. Add mushrooms and cook until tender, about 5-6 minutes. Add thyme leaves and garlic and cook for an additional 1-2 minutes. Season with salt and pepper.
Butter 2 ramekins. Place ½ of the mushroom mixture into each ramekin and top with the cheese. Carefully crack one egg into each ramekin and season with salt and pepper. Place ramekins into a baking dish and fill with boiling water until it reaches ½ way up the sides of the ramekins. Transfer the dish to the oven and bake for 15-20 minutes until the eggs whites have set but the yolks are still a runny.
Carefully remove from water bath and serve with toast.
* I received Safest Choice™Pasteurized Eggs to sample, however, all views and opinions expressed are my own.
5 thoughts on “Oeufs en Cocotte with Mushrooms”
Interesting’. Thanks for the info on safe eggs. This breakfast looks amazing and it’s 7 am right now. All I have is coffee 😦
GOOD. GRIEF. woman, this looks so good!
sound delish!!! now, what if you added some bacon crumble to the bottom or top after baking? hehehehe…
that sounds so much better than the breakfast from mcdees we had this morning. 😦
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