Recipe: Eggs cocotte with confit gizzards and chanterelles

Name: Oeufs cocotte gésiers confits et girolles
Prep time: 10 min
Cook time: 7 min
Total time: 17 min
Yield: 8 portions
Ingredients: Les œufs cocottevoilà encore des plats que les restaurants ne servent plus guère et qui pourtant enchantent toujours lorsque vous en servez a vos convives.Pour un souper comptez 2 œufs par personne 1 œuf s'il est servi servi en entrée.8 œufs très frais100 gr de gésiers de canard ou de poulet confitstaillés en petits dés150 gr de girolles juste sautées salées et poivrées(gardez en 8 petites pour la déco) le reste taillées de même que les gésiers10 gr de cèpes secs mixés ou mis dans un moulin a poivre15 cl de crème liquide(30%)10 gr de beurre fondusel poivre du moulin

By chef patrick ★ ★ ★ ★ ★ 5/5 (2 reviews) Other dishes

Prep 10 min

Cook 7 min

Total 17 min

Servings 8 serv.

Eggs cocotte
Here again are dishes that restaurants rarely serve anymore and yet always delight when you serve them to your guests.
For a supper count 2 eggs per person, 1 egg if it is served as a starter.

Ingredients for 8 servings

8 very fresh eggs
100 gr of duck or chicken confit gizzards
cut into small dice
150 gr of chanterelles just sautéed salted and peppered (keep 8 small ones for decoration) the rest cut the same as the gizzards
10 gr of dried porcini mushrooms ground or put in a pepper mill
15 cl of liquid cream (30%)
10 gr of melted butter
salt and freshly ground pepper

Step-by-step directions

1- Preheat your oven to 170°C (gas mark 5+)

2- In a non-stick pan, sauté the diced chanterelles and gizzards together for just 30 seconds.

3- Lightly butter your small molds (ramekins) salt and pepper then distribute the gizzard mushroom mixture.

4- Break an egg into each one, being careful not to break the yolk.

5- In a shallow dish line the bottom with newspaper* place your ramekins then fill with boiling water around to mid-height (bain marie) and place it in the middle of the oven for 7 minutes of cooking.

6- Meanwhile, reduce the cream slightly (1 minute) with the porcini powder salt and pepper then set aside.

7- 6 minutes have passed, remove your ramekins, dry them then pour a little of the mushroom cream over each one and place the reserved chanterelle in the center.
Can be served with small toasted baguette strips.
(*) It's an old trick that prevents the water from boiling, remember it when you make set creams (custards, flans etc).

Oeufs Girolles Gésiers Cocotte