Eggs en Cocotte with Mushroom Cream

Name: Eggs en Cocotte with Mushroom Cream
Ingredients: 2 tablespoons, unsalted butter; 1 , medium shallot, minced (about 3 tablespoons); 1/4 ounce, dried porcini mushrooms, rehydrated and minced (soaking liquid discarded); 1/2 cup, heavy cream; 1/2 teaspoon, minced fresh thyme leaves; , Salt and ground black pepper; 8 , large eggs

Main Courses
Eggs
Breakfast & Brunch

Eggs en cocotte is a classic French dish; it is a unique and elegant way to serve eggs to a crowd, but can be difficult to master.

SERVES 4

TIME 45 minutes

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