Oeufs En Pot

Name: Oeufs En Pot
Yield: Serves 2
Ingredients: 8 ounces (225 g) chanterelle or morel mushrooms; 3 tablespoons unsalted butter; 1 French shallot, thinly diced; 6 slices bacon, diced (about 1 2/3 ounces/50 g); Salt and pepper; 1/2 cup (125 ml) whipping cream (35 percent butterfat); 1/2 cup (125 ml) Chicken Skin Jus (page 174), Beef Shank Stock (page 249), or chicken stock, reduced to 1/4 cup (60 ml); 1 tablespoon vin jaune or dry sherry (optional); 2 eggs; Buttered toasted bread wedges for serving

January 24, 2012

The great thing about this recipe is that even if you mess it up (which is tough to do), you still have a delicious mushroom and bacon cream that you can pour on toast and call it a day. This is a classic coddled egg but with much more garnish.

Recipe notes

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