French cuisine · Breakfast & Eggs

Baked Eggs with Mushrooms

Eggs baked in ramekins over creamy mushrooms in a water bath, until the white is set and the yolk still runny.

Ingredients · for 4 servings

• 4 eggs
• 250 g mushrooms
• 1 shallot
• 20 g butter
• 150 ml cream
• 1 garlic clove
• 1/2 bunch chives
• 50 g Gruyère
• 1/2 tsp nutmeg (grated)
• Salt, pepper

Instructions

1. Preheat the oven to 160°C, butter four ovenproof ramekins and put a kettle on to boil; clean the mushrooms and cut into thin slices.
2. Finely chop the shallot and garlic and sweat in the butter for 2 min until translucent, then add the mushrooms and fry over high heat for 6-8 min until all liquid has evaporated and the slices brown.
3. Pour in the cream, season with nutmeg, salt and pepper and simmer for 3-4 min until a thick cream forms.
4. Divide the mushroom cream among the ramekins, carefully slide an egg onto each and sprinkle with the grated Gruyère and a little pepper.
5. Place the ramekins in a deep baking dish, pour in boiling water to half their height and bake in the oven for 12-14 min, until the white is milky-set but the yolk is still runny when shaken.
6. Lift the ramekins out of the water bath, sprinkle with chives and serve immediately with toasted baguette for dipping.