Starter
Eggs en Cocotte with Hedgehog Mushrooms
4 People
30 Min.
- 4 eggs
- 40 cl of cream
- 20 g of Supersec hedgehog mushrooms
- 2 tablespoons of wholegrain mustard
- 1 pinch of sugar and a bit more of salt
- 2 slices of good bread
- 100g Comté
- 1 knob of butter
- Parsley
- Freshly ground black pepper
- Place the mushrooms in a pan with some butter over a strong heat, add a glass of water and sugar.
- Cover for a minute then simmer for about 10 minutes at a very low heat.
- Once the mushrooms absorb the water, begin to colour and became tender, add the cream and mustard. Bring to the boil for about 2 minutes.
- Place the bread and the cheese in 4 ramekins and add the preparation.
- After leaving the ramekins in the fridge for an hour, add an egg white in each of them.
- Steam for about 10 minutes until the egg whites coagulate.
- Serve: place an uncooked egg yolk in each hot ramekin, season and add some minced parsley.
