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Le Cordon Bleu News, 03/28/2014
Eggs ‘en cocotte’, green asparagus and morel mushroom cream
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Easter recipe

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About this recipe

Elegant and versatile, this little dish is suitable for breakfast, brunch or as a starter. Here the eggs are classically paired with asparagus and morels, which make dipping into the warm yolk taste even more luxurious.

Recipe - Eggs ‘en cocotte’, green asparagus and morel mushroom cream

Serves: 4

Preparation time: 30 minutes

In this recipe:

  • eggs
  • green asparagus
  • morel mushrooms
  • shallots
  • whipping cream





Green asparagus
4 green asparagus spears
Eggs ‘en cocotte’
20 g butter, softened
4 extra fresh eggs
Morel mushroom cream
50 g morel mushrooms
20 g shallots
20 g butter
100 ml whipping cream (35%)
1 small pinch Cayenne pepper
4 chervil sprigs
Note: 4 x 9 cm ramekins

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  1. Asparagus: Prepare and cook the asparagus. Cut off the tips, about 7.5 cm (3 inches) in length and set aside. Using a blender, purée the remaining asparagus until smooth. Season with salt.
  2. Eggs ‘en cocotte’: Preheat oven to 150ºC. Brush the ramekins with softened butter and season with salt. Divide the asparagus purée between 4 ramekins and crack open an egg over the top of each. Place the ramekins in a baking pan. Pour enough hot water into the baking pan to reach half way up the ramekins. Carefully place the pan into the hot oven and bake until the egg white is lightly set and the egg yolks are runny, about 5 minutes.
  3. Morel mushroom cream: Wash the morels and trim off their stalks. Finely chop the shallots. Melt the butter in a frying pan. Add the morels and shallots and sweat until soft, about 3 minutes. Add the cream and allow it to reduce to a thickness that coats the back of a spoon, about 3 minutes. Season with salt.
  4. To serve: Spoon the morels and a little cream sauce around the egg yolks. Place the asparagus tips on the side of the ramekins. Sprinkle the egg yolks with a little Cayenne pepper and decorate with a sprig of chervil.
  5. Note: If it’s not the season, you can replace the morel mushrooms with button mushrooms.

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