Breakfast > France > Oeufs en Cocotte >
Shirred Eggs
2 slices bacon, diced
1 C mushrooms, diced
1 onion, diced
1/2 stick (2 oz.) butter
8 eggs
1/2 C cream
1/2 C cheddar cheese, grated
1/4 C green onions, sliced (also include greens)
Toast (for serving; optional)
Preheat oven to 350-degrees F. Dice bacon, onion and mushrooms. Melt butter in a skillet; add onion and bacon and sauté for about two minutes. Add the mushrooms and continue to cook until soft. Grease eight small oven-proof ramekins with butter; divide the mushroom mixture evenly between each ramekin. Carefully break in an egg, add a small amount of cream and top with grated cheese and sliced green onions. Place in a double boiler with enough water to fill two-thirds up the sides of ramekins. Bake for about twelve minutes. Serve at once.
Suggestion: Serve with buttered toast.
Related Link:
Food Fare Culinary Collection: French Nourriture
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