Eggs Cocotte
By: Anonymous
Published: Friday, February 12, 2010 - 12:49am

Ingredients




3 tablespoons Butter
cup Mushrooms coarsely chopped
1 pch Cayenne pepper
1 teaspoon Flour
cup Chicken broth
4 Eggs room temperature
teaspoon Salt

Preparation

1 In small skillet, heat 1 tablespoon butter. Add mushrooms and cook for 2 minutes over high flame, stirring constantly. Add 1/4 teaspoon salt and cayenne pepper. Sprinkle with flour and cook until slightly browned. Add chicken broth. Lower flame and simmer for 5 minutes. 2 Butter 4 curtard cups with remaining butter. Place 1 tablespoon mushrooms at bottom of each cup. Break 1 egg in each cup over mushrooms. Salt. Place cups in pan containing hot water. Bake at 400 degrees for approximately 10 minutes, or until white is well set. Serve hot. 3 (If eggs are taken from refrigerator just before cooking, baking time is about 5 minutes longer.) 4 Suggested Wine: A chilled dry white wine: Bordeaux Graves; etc.