Oeufs Cocotte with Mushrooms and Goat Cheese

Ingredients

• 4 eggs

• 2 green onions, diced

• 1/2 cup goat cheese

• 1/4 cup freshly grated parmesan

• 1/2 teaspoon black pepper

• A few pinches of salt

• 2 cups, diced shiitake mushrooms

• 2 tablespoons olive oil

• 1 shallot, diced

• 2 cloves of garlic, minced

Preparation

1. Preheat the oven to 350 ºF (180 ºC). Butter 4 ramekins (I used mini le cruset pans) and place on a baking sheet for ease of transport.

2. Separate your 4 eggs. Place the egg whites in a medium bowl and mix with 2 diced green onions, 1/2 cup goat cheese, 1/4 cup freshly grated parmesan, 1/2 teaspoon black pepper, and a pinch of salt.

3. In a medium frying pan, add 1 cups diced shiitake mushrooms and a few pinches of salt. Over medium heat, cook until the mushrooms start to release water. Add 1 tablespoon of olive oil and fry until golden. Add the mushrooms to the bottom of all the ramekins.

4. In the same frying pan over medium, sauté the diced shallot and diced 2 cloves of garlic until golden. Add them to the ramekins as well.

5. Equally distribute the egg white mixture between the ramekins and then place them in the oven. Bake for 15 minutes until the egg white mixture is set. Then add 1 egg yolk to each ramekin and bake for an additional 3 minutes.

6. Remove from the oven and serve immediately. I recommend serving with fresh baguette and a side salad.

Notes

• Servings: ~ 4 people