Description
We top oeuf en cocotte (eggs in a pot) with butter sauteed morel mushrooms in this recipes for a quick and delicious breakfast
Ingredients
Scale
- 1 egg
- salt to taste
- 1 grind coarse black pepper
- 1 tsp cream
- 1 Large Morel Mushroom
- 3 Asparagus spears
- 1 tsp butter plus butter for greasing
- 1 tsp parmigiano reggiano
Instructions
- Set water to simmer in a wide pan
- Grease a small glass bowl or ramekin
- Crack open the egg into the bowl
- Sprinkle some salt and a grind of black pepper on the egg
- Spoon the cream over the egg
- When the water is boiling add the bowl to the pan and cooked covered on heat for 4 minutes. Make sure the water in pan reaches above the level of the egg
- Meanwhile melt the butter in a pan
- Add the chopped morel mushrooms
- Once the mushrooms are slightly wilted add the asparagus spears
- Cook till the asparagus turns brighter in color
- Top the morel mushrooms and asparagus on the cooked eggs in the bowl
- Grate a little bit of parmigiano reggiano and serve while warm.
- Prep Time: 2 mins
- Cook Time: 10 mins
- Category: Breakfast