Eggs en Cocotte with Creamed Mushrooms

Eggs en Cocotte with Creamed Mushrooms... We absolutely love eggs...any kind will do! Eggs en cocotte are new to me. I mean, I've made a similar dish where you place a slice of ham in the bottom of a muffin pan and a few TBS of cream, crack an egg over it and bake it. I think it is called eggs in a basket.

But recently I was watching a video from Jacques Pepin~More Fast Food My Way where he made these eggs. Of course, he made these eggs en cocotte in beautiful ramekins.These ramekins weren't just regular ramekins. They were these cute looking miniature "mugs", topped with a lid. They were too cute... the lids were a really nice addition. I have to admit that it was those cute ramekins that first caught my eye. I had to use what I had, my tiny regular white ramekins. They were still fabulous, loved the eggs even without the lids. I think this dish would be great for an elegant breakfast, a wonderful breakfast in bed idea or even as a first course to a fancy dinner. But, I have to admit that we enjoyed these eggs simply in the comfort of our cozy home without the frills. They were quite delicious and now my husband is requesting them often:)!

I did change a few things with how I made the eggs, that's only because I had to do with what I had on hand. This recipe is actually quite easy to tweak to your preferences. You can't really mess up this recipe. Feel free to use any cheese you like or have on hand. I added some chives, but that is purely optional. If you notice, I chose to sprinkle the cheese on top of the eggs, just my personal preference. You can omit the cheese, if you like. I did not use the whole amount of cream the recipe called for...just cutting down some calories. But, if I would be doing this for guests, I would probably use the whole amount.

I LOVE the idea of these cute little bread sticks! They are wonderful to dip into the yolk. It brings the eggs up to a new level. I hope you too will enjoy these wonderful eggs. I am listing the recipe as posted by the NYDailyNews.com. If you click here, you can see the whole episode where Jacques Pepin actually makes them. It is fun to watch...

Oh, did I ever mention that Jacques Pepin is one of my Absolute Favorite chefs?...I loved watching him cook up a storm on PBS while growing up....him and Julia Child, what a team they made!

TIP: Ok, for those of you who do not like mushrooms, try substituting the mushrooms with spinach.

You will need:~Adapted from Jacques Pepin-More Fast Food My Way Serves 4 (obviously you can do one or as many as you like)
2 tablespoons chopped shallot(I used regular onion)

1 tablespoon good olive oil
1-1/2 cups julienned white mushrooms
1/2 teaspoon salt
Freshly ground black pepper
1 tablespoon cognac( I used white wine, but you can use chicken stock)
1/2 cup heavy cream( I used less, just 'cause I watch the fat content:))
3 tablespoons grated Gruyere/Swiss/Pepper Jack/Cheddar/Mozzarella cheese
4 eggs
chives, chopped
2 large slices country bread, toasted, buttered and cut into finger-size sticks

Directions:

You will need to toast the bread. Just do them ahead of time, so that you will have them ready. I chose to sprinkle some Parmesan on them. Just because I thought it would look a bit more sophisticated:). Really, though, I do think the Parmesan does add a nice touch to the bread sticks.

Heat the shallot(or onion) and oil in a small saucepan over high heat.
You will notice that the onions will start to sizzle, stir and cook for another 30 seconds or so. You can add the mushrooms, salt and 1/4 teaspoon pepper. Cook the mushrooms, stirring occasionally, for about 2 minutes.

Add cognac(or wine or chicken stock) and mix well. Add the cream and bring it all to a boil.
Continue boiling over high heat for 1-1/2 to 2 minutes to reduce.Divide the mixture among 4 small (1/2-cup) ramekins or other small molds
.
Sprinkle cheese,salt/pepper and/or chives on top. (The recipe may be prepared ahead to this point.) Or you can just crack the egg and place the cheese/chives on top of the egg like I did.
Just before serving time, break an egg into each ramekin and arrange the ramekins (without their lids) in a saucepan that is deep enough so the pan lid fits on top to cover the ramekins while they are cooking. Pour enough water around the ramekins in the pan to extend about 1/2 inch up the sides. Bring to a boil, cover the pan (not the individual ramekins) and cook for 5 to 7 minutes on low(simmer), or until the eggs are set but still a little runny.

To serve, sprinkle a little freshly ground black pepper on top of the eggs, if you like. Serve with a small espresso spoon on each plate.