Home Cooking

Joel Robuchon's Eggs Cocotte recipe

wyf4lyf | Feb 12, 200603:40 PM    

Someone requested this recipe over on the International board...and the Chowhound folks asked me to post it here as well as sending it to the requester via email. So here it is for anyone interested:

Joel Robuchon’s “L’Oeuf”
(Eggs Cocotte with Mushrooms and Parsley Puree)

6 oz. parsley, leaves only
8 oz. mushrooms, coarsely chopped
1T oil
Salt and pepper
2T water
1/2C heavy cream
2T unsalted butter
1 small shallot, thinly sliced
4 oz. small chanterelles or other wild mushrooms, sliced 1/4” thick
4 eggs

In medium saucepan of boiling water, blanch parsley leaves until tender but still bright green, about 3 minutes. Drain well. Transfer to food processor and puree. Scrape into a bowl. Set aside. Clean out processor.

Add mushrooms to processor and pulse to mince. In large skillet, heat oil then sauté mushrooms, seasoning with salt and pepper over high heat until liquid has evaporated, about 5 minutes. Add the water and stir to scrape up any browned bits. Add the cream, cover and simmer over low heat for 10 minutes. Strain through a fine-mesh sieve into small saucepan, pressing on the solids. Simmer over medium-high heat until reduced to 1/3C, about 2 minutes. Season with salt.

In large skillet, melt butter. Add shallot and cook over medium-high 2 minutes until softened. Add chanterelles, season with salt and pepper and cook over medium-high heat, stirring occasionally, until browned, 10 minutes.

Set a rack in a large, wide pot. Add enough water to reach just under the rack without touching it. Cover the pot and bring water to boil. Butter four 1-1/4C heatproof porcelain bowls, about 4-1/2” wide at top, tapering to 2” wide at bottom. Alternatively, use ramekins. Spoon parsley puree into the bowls. Crack 1 eggs into each of the bowls, season with salt and pepper. Cover each with plastic wrap. Carefully set on rack, cover and steam until whites are firm but yolks are runny, about 12 minutes. Discard plastic.

Reheat mushroom cream and chanterelles. Spoon cream over eggs. Top with chanterelles and serve.

Can be prepared partially a day ahead (all but eggs). Chill puree, mushroom cream and chanterelles separately. Reheat gently.

Serves 4

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