John Myers
Ingredients for 1 servings:
- 1 egg(s)
- 1 slice(s) of cooked ham
- 3 mushrooms
- 25 g cheese, grated
- 4 tbsp cream
- ½ tsp truffle oil
- e.g. salt and pepper
- n. B. Nutmeg
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes
Eggs in a cocotte
First of all: This dish is designed for a small pot or cocotte with a diameter of approximately 10 cm. Small pots (ceramic or cast iron) are available from manufacturers such as Staub, Le Creuset, WAS, and many others. I use a cast iron pot. Preheat oven to 200°C (top/bottom heat). Heat the cream in a pot, season with salt, pepper, nutmeg, and truffle oil, and season to taste. Simmer for about 2-3 minutes, then set aside. Clean and thinly slice the mushrooms, and finely chop the cooked ham. Add the chopped ham, grated cheese, and sliced mushrooms to the cocotte and stir to combine. Pour the flavored cream over the top and stir again. Then carefully crack the egg over the egg, making sure the yolk stays intact. Sprinkle a pinch of salt on the yolk. Cover with the lid. Place in the hot oven for about 8 minutes, then remove the lid and continue cooking for a few more minutes if necessary. The egg white should be set and the yolk should still be partially runny. This may take a few minutes longer, depending on your oven, so stay with it and watch. Serve with baguette.
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