OEUFS COCOTTES BUTTERNUT CHAMPIGNONS

40 mins
Serves 4
instagram.com

Directions

  1. 1Cut 1/2 butternut into small cubes.
  2. 2Cut 1/2 butternut into small cubes.
  3. 3Cut 1/2 butternut into small cubes.
  4. 4Roughly chop 1 onion and 2 garlic cloves.
  5. 5Roughly chop 1 onion and 2 garlic cloves.
  6. 6Roughly chop 1 onion and 2 garlic cloves.
  7. 7In a saute pan, brown the onion in a good drizzle of olive oil.
  8. 8In a saute pan, brown the onion in a good drizzle of olive oil.
  9. 9In a saute pan, brown the onion in a good drizzle of olive oil.
  10. 10Add the butternut cubes and garlic, season with salt, pepper, and a spicy ingredient, and let color for 5 minutes.
  11. 11Add the butternut cubes and garlic, season with salt, pepper, and a spicy ingredient, and let color for 5 minutes.
  12. 12Add the butternut cubes and garlic, season with salt, pepper, and a spicy ingredient, and let color for 5 minutes.
  13. 13Cover with 10cl of water and cook with a lid for about 20 minutes on low heat.
  14. 14Cover with 10cl of water and cook with a lid for about 20 minutes on low heat.
  15. 15Cover with 10cl of water and cook with a lid for about 20 minutes on low heat.
  16. 16Collect all the contents of the pan (remove any remaining water) and mix with 10cl of liquid whole cream to make the butternut cream.
  17. 17Collect all the contents of the pan (remove any remaining water) and mix with 10cl of liquid whole cream to make the butternut cream.
  18. 18Collect all the contents of the pan (remove any remaining water) and mix with 10cl of liquid whole cream to make the butternut cream.
  19. 19Thinly slice 250gr of mushrooms.
  20. 20Thinly slice 250gr of mushrooms.
  21. 21Thinly slice 250gr of mushrooms.
  22. 22First, cook the mushrooms without fat for a few minutes until they release all their water.
  23. 23First, cook the mushrooms without fat for a few minutes until they release all their water.
  24. 24First, cook the mushrooms without fat for a few minutes until they release all their water.
  25. 25Add butter and let them brown well.
  26. 26Add butter and let them brown well.
  27. 27Add butter and let them brown well.
  28. 28Season with salt and pepper and deglaze with a dash of soy sauce.
  29. 29Season with salt and pepper and deglaze with a dash of soy sauce.
  30. 30Season with salt and pepper and deglaze with a dash of soy sauce.
  31. 31Place the cocottes in a large gratin dish.
  32. 32Place the cocottes in a large gratin dish.
  33. 33Place the cocottes in a large gratin dish.
  34. 34Pour the butternut cream halfway into each cocotte, add the mushrooms, and crack an egg on top.
  35. 35Pour the butternut cream halfway into each cocotte, add the mushrooms, and crack an egg on top.
  36. 36Pour the butternut cream halfway into each cocotte, add the mushrooms, and crack an egg on top.
  37. 37Finish with small pieces of your favorite cheese, a turn of pepper, and close the cocottes.
  38. 38Finish with small pieces of your favorite cheese, a turn of pepper, and close the cocottes.
  39. 39Finish with small pieces of your favorite cheese, a turn of pepper, and close the cocottes.
  40. 40Add hot water to the gratin dish up to half the height of the cocottes and bake for 15-20 minutes at 180°C.
  41. 41Add hot water to the gratin dish up to half the height of the cocottes and bake for 15-20 minutes at 180°C.
  42. 42Add hot water to the gratin dish up to half the height of the cocottes and bake for 15-20 minutes at 180°C.
  43. 43Garnish with some chives when taking out of the oven.
  44. 44Garnish with some chives when taking out of the oven.
  45. 45Garnish with some chives when taking out of the oven.

Ingredients

  • 0.5 unit butternut, cut into small cubes
  • 0.5 unit butternut, cut into small cubes
  • 0.5 unit butternut, cut into small cubes
  • 1 unit onion, roughly chopped
  • 1 unit onion, roughly chopped
  • 1 unit onion, roughly chopped
  • 2 unit garlic cloves
  • 2 unit garlic cloves
  • 2 unit garlic cloves
  • filet olive oil
  • filet olive oil
  • filet olive oil
  • salt
  • salt
  • salt
  • pepper
  • pepper
  • pepper
  • spicy element
  • spicy element
  • spicy element
  • 10 cl water
  • 10 cl water
  • 10 cl water
  • 10 cl liquid whole cream
  • 10 cl liquid whole cream
  • 10 cl liquid whole cream
  • 250 gr mushrooms, thinly sliced
  • 250 gr mushrooms, thinly sliced
  • 250 gr mushrooms, thinly sliced
  • butter
  • butter
  • butter
  • lichette soy sauce
  • lichette soy sauce
  • lichette soy sauce
  • 1 unit egg
  • 1 unit egg
  • 1 unit egg
  • favorite cheese, in small pieces
  • favorite cheese, in small pieces
  • favorite cheese, in small pieces
  • chives
  • chives
  • 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.