Oeufs cocotte with Gorgonzola and Chanterelle Mushrooms
Prep: 10min
|
Servings: 1
|
Cook: 12min
Oeufs cocotte with Gorgonzola and chanterelles is a recipe featuring fresh ingredients from the poached eggs category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1 egg
- Salt
- 3 chanterelle mushrooms
- 1 tsp butter
- 25 g Gorgonzola cheese
- Butter (for the mold)
Instructions
-
1.
Clean the chanterelles, cut into bite‑sized pieces and sauté in butter. Grease the ramekin with butter.
-
2.
Crack the egg into the greased ramekin (a special glass or porcelain poaching dish with a lid), add Gorgonzola chunks and chanterelles, lightly salt, seal the ramekin and place it in a pot of cold water; the ramekin should be about halfway submerged.
-
3.
Heat the water to just below boiling and let the egg cook in the ramekin for about 10–12 minutes.
