Eggs Baked in Cream (Oeufs Cocotte aux Girolles)

Oeufs Cocotte aux Girolles (Coddled Eggs with Chanterelles)

Frederic 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. See the Oeufs Cocotte aux Girolles recipe »Landon Nordeman

Frederic 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.

Oeufs Cocotte aux Girolles (Coddled Eggs with Chanterelles)
Frederic 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.
Yield: serves 4

Ingredients

  • 34 cup extra-virgin olive oil
  • 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
  • 13 cup heavy cream
  • 4 eggs
  • 1 baguette, cut on the diagonal into 3" x 1⁄2" slices and toasted

Instructions

  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 perfume 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.