Do Three 'Reallys' Equal Four Stars?
It's the end of the month which means only one thing. Eggs on toast Extravaganza!
"It's really, really, really good. It's amazing. It's like a starter you could have in a fancy restaurant" -Fred, April 2005
This is a simple, quick & easy supper dish that will be on the table in less than 30 minutes. This recipe idea serves two.
Oeufs en Cocotte, Creamy Mushrooms with Sherry & Thyme, Prosciutto & Toasted Levain
Creamy Mushrooms with Sherry & Thyme This part of the recipe is based on my memory of a dish I used to make from a Sainsbury's Vegetarian Cook Book circa the late 80s. It always tastes superb, but I never measure the ingredients. If you want to replicate it, just do so by following your heart and tasting as you go along. I gently sauteed one small, thinly sliced shallot and one minced clove of garlic in some butter. I added a large handful of sliced white button mushrooms, some minced fresh thyme and seasoning and continued to saute until the mushrooms were soft. I poured in a large glug of sherry and cooked further until the alcohol had evaporated. I then added a large dollop of creme fraiche and gently simmered until the sauce was thick.
Oeufs en Cocotte I greased the insides of two ramekins with softened butter. I carefully added an egg to each, taking care not break the yolk. I placed the ramekins in a baine marie (in my case an oven proof pyrex dish) and filled it with boiling water up to a level 2/3rds the height of the ramekins. I placed it in a 325F oven for about 8 minutes until the whites were opaque but the yolks were still soft.
Assembling the Dish After removing the ramekins from the oven, I gently topped the eggs with the mushroom mixture. I garnished with strips of prosciutto and finely chopped chives and parsley. This dish is good served with a thick slice of toasted levain.