Not sure what went wrong as the ingredients were all delicious and it sounded like it would be fantastic, but this was terrible. The egg whites never got firm and the yolks were overcooked. And it smelled strange.
Oeufs Cocotte aux Girolles (Coddled Eggs with Chanterelles)
Frédéric Thevenet of Restaurant Aux Lyonnais uses garlic three different ways to build depth of flavor in this dish of eggs, spinach, and mushrooms gently baked in a luxurious bath of cream.
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Credit: Landon Nordeman
4 cloves garlic
4 tbsp. unsalted butter
8 oz. spinach, stemmed
Kosher salt and freshly ground black
pepper, to taste
8 oz. chanterelle or cremini
mushrooms, quartered
1⁄3 cup heavy cream
4 eggs
1 baguette, cut on the diagonal into
3" x 1⁄2" slices and toasted
1. Make the garlic confit: heat oil in a 1-qt. saucepan over medium-low heat. Add 2 cloves garlic and cook, stirring occasionally, until garlic is tender, 15–20 minutes. Using a slotted spoon, transfer garlic to a cutting board; let cool. Thinly slice garlic confit lengthwise. (Reserve oil for another use, such as making vinaigrettes or
poaching fish.)
2. Poke 1 remaining garlic clove with the tines of a fork; set aside. Melt 2 tbsp. butter in a 12" skillet over medium heat until foamy. Add spinach and cook, stirring occasionally with fork used to poke the garlic (to per-
fume the spinach), until tender, about 6 minutes. Season with salt and pepper. Transfer spinach to center of a tea
towel and wipe out skillet. Gather up ends of towel and squeeze out excess liquid; set spinach aside.
3. Melt remaining butter in skillet over medium heat. Add remaining garlic clove and mushrooms, season
with salt and pepper, and cook, stirring occasionally, for 5 minutes. Add heavy cream and cook 5 minutes
more. Remove pan from heat, cover, and let mushrooms steep for 15 minutes. Discard garlic.
4. Heat oven to 400°. Divide the spinach and mushroom mixture between four 6-oz. ramekins. Add reserved
slices of garlic confit. Crack 1 egg into each ramekin. Transfer ramekins to a 9" x 13" baking pan and pour enough boiling water into pan to come halfway up the side of the ramekins. Cover pan with aluminum foil and transfer to oven; cook until whites are set and yolks are still runny, about 10 minutes. meanwhile, rub pierced garlic clove over toasted baguettes slices. To serve, arrange ramekins and toasted baguettes on 4 plates, and season eggs with salt and pepper.
SERVES 4
Ratings & Reviews (2)
An excellent recipe and delicious dish, but all depends on the quality and freshness of the ingredients, the butter, eggs, spinach and chanterelles. Also works well with egg coddlers instead of ramekins.
Oeufs Cocotte aux Girolles (Coddled Eggs with Chanterelles)
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