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Eggs “en Cocotte”
Eggs “en Cocotte”
| By : |
Eggs en cocotte is just a fancy term for eggs steamed in cups. They are often
flavored with herbs and topped with cheese or cream. This recipe (with a few
adaptations) comes from my friend Kerry Beal, who adapted it from The Art
of Living According to Joe Beef: A Cookbook of Sorts.
| Prep Time | 5 minutes |
| Cook Time | 16 minutes |
| Servings |
2 servings
|
Ingredients
- 1 tablespoon unsalted butter
- 1 teaspoon extra-virgin olive oil
- 4 white button or cremini mushrooms halved and sliced
- 1 tablespoon chopped onion
- 1/2 cup vegetable or Mushroom Stock
- 1/2 cup heavy cream whipping
- 1 tablespoon dry Sherry
- 1/2 teaspoon kosher salt
- Pinch freshly ground
- black pepper
- 2 large eggs
- 2 tablespoons grated sharp cheddar cheese
- 1 tablespoon chopped fresh chives to garnish
Ingredients
|
Instructions
- Select Sauté and adjust to Medium heat. Add the butter and olive oil to the inner pot and heat until the butter is foaming. Add the mushrooms and cook, stirring occasionally, until they release their liquid, about 5 minutes. Add the onion and cook for about 4 minutes, or until soft.
- Add the stock, cream, and sherry, and cook until the liquid has reduced by half, about 5 minutes. Stir in the salt and pepper.
- Divide the mixture between two ramekins. Break an egg into each of the ramekins, and sprinkle each with the Cheddar cheese.
- Rinse out the inner pot and return it to the base. Add 1 cup of water to the inner pot and place the trivet inside. Place the ramekins, uncovered, on the trivet.
- Lock the lid into place. Select Pressure Cook or Manual , and adjust the pressure to High and time to 2 minutes (for runny yolks). After cooking, quick release the pressure.
- Let the egg cups cool for a minute, and serve garnished with the chives.
Recipe Notes
Time Saver: You can buy sliced fresh mushrroms at most markets; just remember that they won't last as long as whole mushrooms, so you'll need to use them within a couple days.
Biography:
Janet A. Zimmerman has been writing about food and teaching cooking classes for more than 15 years. She was a regular contributor to NPR’s “Kitchen Window” and for several years ran About.com’s Cooking for Two website. Two of her essays have appeared in the annual anthology “Best Food Writing,” and another was awarded the Bert Greene Journalism Award from the International Association of Culinary Professionals. After many years in San Francisco, she now lives in Atlanta.
Book information:
Cooking for two is a lot easier with your Instant Pot®―especially when recipes are perfectly portioned for you, too! The Instant Pot® Cookbook for Two makes it easier and tastier than ever to spend quality time together over a real homemade meal.
From Artichoke and Spinach Risotto to Teriyaki Chicken with rice, these rich and delicious recipes ensure no leftovers, no waste, and no guesswork when it comes to weekday meals. Plus, most recipes take only ten minutes or less to prep and are table-ready in under an hour, giving you more time to spend enjoying your company.
The Instant Pot Cookbook for Two includes:
• A handy overview covers Instant Pot® best practices, shopping tips for two, troubleshooting advice, and how to scale recipes up or down.
• 80+ recipes work with all models of the 3-quart Mini and 6-quart Lux, Duo, and Ultra.
• Recipe tips throughout explain how to double recipes, use up ingredients, modify cooking times (if needed) for Mini and larger Lux models, and divide the labor to speed prep.
Catch up on your day, re-connect or just wind down with a good meal. It’s more than just sitting down to eat, it’s a chance to really be together.
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These wwre fantastic, however our ramekins were pretty deep and we ended up needing to cook these for 8 full minutes on high to get them where we wanted them. Not a huge fan of runny eggs. By the time we took them out and let them sit a minite or two, they were just right.
Amazing!!! So aimple and so delicious!! Breakfast was just elevated!!