Oeufs en Cocotte with Morels - Featured Recipe - CookingDistrict.com
Featured Recipes

Oeufs en Cocotte with Morels

Each recipe in Nature: Simple, Healthy, and Good, by Alain Ducasse, Paule Neyrat, and Christophe Saintagne starts off with a petit dialog between Chef Ducasse and his co-author Paule Neyrat about the dish at hand, AD- If you find it difficult to get hold of fresh morels, use dried ones and rehydrate them in several changes of water. You can also use other mushrooms for this recipe. PN - The proteins in eggs are the best balanced in terms of amino acids. They are used as a benchmark in nutritional codes.
Categories: Breakfast, Brunch, Entrees, Nutritionally Focused, Vegetables, Vegetarian
Step 1
5 oz • Fresh morels
1 • Pearl onion
• Olive oil
1 cup • Chicken stock
• Salt
• Baby spinach
1 • Garlic clove • peeled
4 • Eggs
• Creme fraiche
• Black pepper • freshly ground
Remove the base from 5 ounces of fresh morels, then wash the caps in several changes of warm water until all traces of sand have been removed. Dry in a salad spinner. Cut any large ones in half.

Peel and mince or grate 1 pearl onion.

Heat a drop of olive oil in a flameproof casserole dish. Roll the morels and minced onion in it, add salt and sweat for 3 minutes. Pour in 1 cup of chicken stock and cook for about 20 minutes, until the morels are soft.

Preheat the oven to 350 degrees.

While the morels are cooking, stem and rinse and dry 2 handfuls of baby spinach leaves.

Oil 4 ramekins with a brush, and run with 1 peeled garlic clove.

Add the baby spinach leaves to the casserole dish of morels, mix and then distribute the mixture among the ramekins, spreading it around the edges and leaving any excess liquid in the casserole dish. Take 4 eggs and break into the middle of each ramekin.

Place the ramekins in a high-sided roasting pan, pour hot water a third of the way up and bake in the oven for 10 minutes until the egg white is set.

In the meantime, boil the remaining liquid from the morels in the casserole dish, add 1 tablespoon of creme fraiche, stir well until it melts, and pour this creamy liquid into the ramekins as soon as they come out of the oven. Add a twist of freshly ground pepper and serve immediately.


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