OEUFS COCOTTES BUTTERNUT CHAMPIGNONS
Directions
- 1Cut 1/2 butternut into small cubes.
- 2Roughly chop 1 onion and 2 garlic cloves.
- 3In a saute pan, brown the onion in a good drizzle of olive oil.
- 4Add the butternut cubes and garlic, season with salt, pepper, and a spicy ingredient, and let color for 5 minutes.
- 5Cover with 10cl of water and cook with a lid for about 20 minutes on low heat.
- 6Collect all the contents of the pan (remove any remaining water) and mix with 10cl of liquid whole cream to make the butternut cream.
- 7Thinly slice 250gr of mushrooms.
- 8First, cook the mushrooms without fat for a few minutes until they release all their water.
- 9Add butter and let them brown well.
- 10Season with salt and pepper and deglaze with a dash of soy sauce.
- 11Place the cocottes in a large gratin dish.
- 12Pour the butternut cream halfway into each cocotte, add the mushrooms, and crack an egg on top.
- 13Finish with small pieces of your favorite cheese, a turn of pepper, and close the cocottes.
- 14Add hot water to the gratin dish up to half the height of the cocottes and bake for 15-20 minutes at 180°C.
- 15Garnish with some chives when taking out of the oven.
Ingredients
- 0.5 unit butternut, cut into small cubes
- 1 unit onion, roughly chopped
- 2 unit garlic cloves
- filet olive oil
- salt
- pepper
- spicy element
- 10 cl water
- 10 cl liquid whole cream
- 250 gr mushrooms, thinly sliced
- butter
- lichette soy sauce
- 1 unit egg
- favorite cheese, in small pieces
- chives
Equipment
saute panlidmixercocottesgratin dishoven
Tips
- When cutting butternut, cut into small cubes to reduce cooking time.
- When cooking mushrooms, cook them without fat first to release their water.
- To check doneness of eggs in cocottes, the white should be cooked and the yolk still runny.
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