Baked Eggs with Mushrooms and Cheese

Ingredients

• 2 große large eggs
• 80ml heavy cream
• 50g mushrooms, sliced
• 30g grated Gruyère cheese
• 1 EL butter
• 1 EL fresh parsley, chopped
• Prise salt
• Prise freshly ground black pepper

Instructions

1. Preheat the oven to 180°C (350°F).
2. Grease two small ramekins (cocottes) with butter.
3. Sauté the mushrooms briefly in a little butter in a small pan until lightly browned. Distribute them evenly at the bottom of the ramekins.
4. Carefully crack one egg into each ramekin on top of the mushrooms. Season with salt and pepper.
5. Pour half of the heavy cream over each egg and sprinkle with the grated cheese.
6. Place the ramekins in a larger baking dish filled with hot water (bain-marie), ensuring the water comes halfway up the sides of the ramekins.
7. Bake in the preheated oven for 12-15 minutes, or until the egg whites are set and the yolks are still runny.
8. Garnish with fresh parsley and serve immediately, perhaps with baguette for dipping.

Nutrition