I love eggs: poached, fried, boiled, scrambled and my new favorite: Oeufs en cocotte. On my last trip to Paris I had the incredible pleasure to have dinner at Le Petrelle, one of the most amazing French restaurant. The special of the day was the Oeuf en cocotte with truffle shavings. It was warm, creamy, silky and oh soooooo delicious! The version that was served at Le Petrelle was simple: an egg with crème fraîche and loads and loads of truffle shavings (truly the highlight of the dish). Since I’m low on truffle shavings these days (a bit out of my price range…) I drizzled a bit of truffle infused oil on top of the cooked eggs and created my own version of oeuf en cocotte for brunch last Sunday.
- 4 eggs
- 4 tablespoons crème fraîche
- 2 cloves garlic, chopped
- 2 large Portobello mushrooms, diced
- 3 slices of bacon, chopped
- fresh thyme
- salt & pepper
Preheat the oven to 425°F.
In a skillet, cook the bacon over medium-high heat until the bacon is crispy.
Once cooked, transfer to a dish.
Using the same pan, add the garlic and mushrooms.
Sauté until the garlic is fragrant and the mushrooms are cooked. 5-6 minutes.
Incorporate the mushroom mixture to the cooked bacon, sprinkle with thyme and season with salt & pepper.
Divide the mushroom mixture into 4 ramekins or small cocottes.
Spread a tablespoon of crème fraîche on top of the mixture.
Add one egg to each dish.
Bake in the oven for 10 to 12 minutes. The eggs are ready when the whites are cooked but the yokes are still soft.