Coddled Eggs With Wild Mushrooms And Creme Fraiche Recipes

CODDLED EGGS WITH WILD MUSHROOMS AND CREME FRAICHE

Steps:

• Preheat oven to 375 degrees. Place 1 tablespoon creme fraiche into each of four 6-ounce ramekins or ovenproof serving cups. Crack 1 egg into each ramekin, and season egg with salt and pepper. Place ramekins in a baking dish. Place on oven rack. Pour enough hot water into dish to reach 3/4 of the way up the sides of the ramekins. Bake until eggs are just set, about 14 minutes. (Whites should be firm and yolks runny.)
• Meanwhile, heat oil in a large skillet over medium-high heat. Add mushrooms, and cook, turning once, until tender, about 6 minutes. Add shallot, and cook until softened, about 2 minutes. Remove from heat. Add sherry. Return to heat. Cook until almost all of the liquid has evaporated, about 1 minute. Stir in butter. Season with salt and pepper.
• Using an offset spatula, remove ramekins from dish. Divide the mushroom mixture among ramekins. Garnish with chervil, and serve immediately.

CODDLED EGGS

Steps:

• Line the bottom of a saucepan with a kitchen towel. Fill the pan with enough water to come just below the rim of the coddlers. Place over medium-high heat. Bring to a boil.
• Butter the insides of each coddler. Pour 1/2 teaspoon heavy cream in each. Add one egg; season with salt and pepper. Screw on lids tightly. Carefully place egg coddlers into boiling water.
• Reduce heat to medium, and simmer for 4 minutes. Turn off heat, cover pan, and let stand for 6 to 7 minutes. Remove coddlers from water, unscrew lids, and serve immediately.