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Prepare butter.
You need white onion.
Prepare white mushrooms.
Provide heavy cream.
Prepare frozen peas.
Provide fresh thyme.
Provide eggs.
Provide large baguette.
You need salt and pepper.

Oeuf cocotte is made by cooking an egg in a ramequin along with other ingredients — usually ham And that's how oeuf cocotte went into the Wednesday lunch rotation, keeping the beef ravioli company. These baked eggs, known as oeufs en cocotte, are a breakfast favourite. A recipe from Elizabeth David, the simple baked eggs are garnished with fresh tarragon. These individual baked eggs, known as eggs en cocotte, are an easy and delicious classic It's a shame people don't think to prepare eggs en cocotte way more often—it's such an easy, elegant way.

Butter the insides of two 4" ramekins. It's good if the butter is kinda soft because it will leave a thick coat. All of the leftover butter goes in a sauté pan..
Slice up your onion and dice the mushrooms..
Sauté the mushrooms and onions in the buttered pan. You can really just throw all three in a pan, set it on medium low and walk away for 10 minutes. But, it's better to start with the onions and then add the mushrooms once the onions are soft..
When the mushrooms are tender, pour in the cream and bring to a simmer..
Add frozen peas and continue to simmer gently until thickened slightly, like a stew..
Meanwhile, prepare a steamer. Your water should be at a full and rapid boil..
Pick and chop some thyme and sprinkle it into your buttered ramekins to coat the sides..
Crack 2 eggs into each ramekin and place in the steamer with the lid on tight. Steam for about 4 minutes. This is the tough part. You're aiming for a gooey yolk and a firm white, but it's a hard target to hit. Don't get disappointed if you don't nail it on the first try. If your yolks seem to cook before the whites are solid, you might have more luck with just 1 egg in a smaller ramekin, or if you let your eggs come to room temperature before cooking..
Toast 4 slices of baguette..
Adjust the seasoning on the mushrooms. I'd recommend just salt and pepper, but you might have some other ideas..
For the plating, spoon half of the mushroom mixture into a dish. Run a knife around the edge of the ramekin to release the egg. Lay a piece or two of toast over the ramekin and (careful not to burn yourself with hot water) flip the ramekin over and knock the egg out onto the toast. Set this on top of the mushrooms..

Basic Oeufs en Cocotte: French Baked Eggs. The Oeufs En Cocotte recipe out of our category Herb! Een chic recept voor een feestelijke (en toch makkelijke) Kerstbrunch. Ook zeer geschikt als entree (eerste gang) bij een Frans etentje. Paola's variatie-tips:… Eggs mixed with cream are poached over a bed of smoked salmon in this simple yet elegant breakfast dish from chef Wolfgang Puck.

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