+
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

Want to stay up to date with this post? Sign Up Now ›

More from Chowhound

Bone Broth Primer: What Exactly Is It & How Do You Make It?
Guides

Bone Broth Primer: What Exactly Is It & How Do You Make It?

by Colleen Rush | Bone broth has been having a moment...well, for a while now; we first wrote about it in 2015 when...

How to Get Your Holiday Potluck Food to the Party in One Piece
Shop

How to Get Your Holiday Potluck Food to the Party in One Piece

by Caitlin M. O'Shaughnessy and Jen Wheeler | We rounded up some of the best products for packing food and bringing it to a potluck or party—because...

Become a Christmas Cookie Professional with These Easy Tips
Guides

Become a Christmas Cookie Professional with These Easy Tips

by Danielle Valente | Santa baby, if you hurry down the chimney, chances are you’re going to be here a while munching on...

How to Ship Christmas Cookies and Other Treats
Guides

How to Ship Christmas Cookies and Other Treats

by Roxanne Webber | Merry holiday wishes alone will not protect baked goods in their travels through the mail. They can...

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.