Eggs “en Cocotte”
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.
Servings Prep Time
2servings 5minutes
Cook Time
16minutes
Servings Prep Time
2servings 5minutes
Cook Time
16minutes
Ingredients
  • 1tablespoon unsalted butter
  • 1teaspoon extra-virgin olive oil
  • 4 white button or cremini mushroomshalved and sliced
  • 1tablespoon chopped onion
  • 1/2cup vegetable or Mushroom Stock
  • 1/2cup heavy creamwhipping
  • 1tablespoon dry Sherry
  • 1/2teaspoon kosher salt
  • Pinch freshly ground
  • black pepper
  • 2 large eggs
  • 2tablespoons grated sharp cheddar cheese
  • 1tablespoon chopped fresh chivesto garnish
Instructions
  1. 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.
  2. Add the stock, cream, and sherry, and cook until the liquid has reduced by half, about 5 minutes. Stir in the salt and pepper.
  3. Divide the mixture between two ramekins. Break an egg into each of the ramekins, and sprinkle each with the Cheddar cheese.
  4. 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.
  5. 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.
  6. 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.