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Breakfast

Œufs Cocotte aux Cèpes et Truffle Oil

Name: Œufs Cocotte aux Cèpes et Truffle Oil
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2 servings
Ingredients: 4 large eggs (room temperature); 200g mixed mushrooms (cremini, oyster, shiitake), finely diced; 2 shallots, minced; 2 cloves garlic, minced; 60ml heavy cream; 30ml Cognac; 1 sprig fresh thyme; 40g unsalted butter, divided; 30g panko breadcrumbs; 1 tbsp parmesan, grated; 1 tbsp fresh chives, chopped; 5ml truffle oil; Salt and white pepper to taste; Fleur de sel for finishing

Creamy, barely-set eggs nestle atop a silky mushroom ragù infused with shallot, thyme, and a whisper of Cognac. A shattering breadcrumb toile and truffle oil finish transform the humble egg into haute cuisine.

571cal 20gprotein 25gcarbs 41gfat 15min prep 25min cook 2serves

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