Now that we have chickens, we recycle our organic waste, they make us laugh a lot and we re-discover the pleasure or cooking eggs…
So here is our improved egg en cocotte…
For 2 people
- 2 eggs
- 300ml (4/3 cup) of liquid cream
- 50ml (1/4 cup) of milk
- 3 tsp of grated Parmesan cheese
- 200g (7 oz) of girolles
- ½ stock cube
- 1 slice of gingerbread
- 2 tsp of truffle flavoured oil
- 2 tbsp of poultry juice
- 500g (1 lb) of chicken wishbones
- 1 tbsp of Marmite
- 1 carrot
- 1 leek
- 1 onion
- 1 garlic clove
- 1 bay leef
- 100 ml (1/2 cup) of dry white wine
- 100ml (1/2 cup) of white Porto wine
- Fleur de sel
Prepare the chicken gravy in advance. Don’t hesitate to freeze the surplus in ice cubes tray, to use it whenever needed.
Massage the chicken wishbones with the Marmite (or Cénovis) until every piece is well covered and place them into a boil-in-bag pack. Add the vegetables cut into pieces into the bag (onion, carrot, leek, garlic clove and the bay leaves). Add two large pinches of Fleur de sel, the white wine and the Porto wine. Close the boil-in-bag pack, place it in an ovenproof dish and bake in oven at 200°C (392°F) for one hour. When it’s done open the bag, remove the meat and vegetables and recover the cooking juice. If it’s not concentrate enough, pour it into a pan and let reduce a little bit more. Add salt if necessary and set aside.
Wash and cut the girolles. Stir them in a pan with a little bit of fat. Add the flaked half stock cube. Let simmer for about 15 minutes, stirring occasionally, until no more liquid.
Place them at the bottom of two small casseroles.
In a pan, warm up the cream, the milk and the grated parmesan cheese until smooth. Pour on the mushrooms. Add a large tbsp of poultry juice, but don’t mix. Then gently break an egg into. Bake in hot oven in bain-marie for 20 to 30 minutes. Eggs are ready when the white part turns to white.
In the meantime, cut the gingerbread slice into small cubes, place them on a baking paper sheet and cook them a few minutes in oven, until crisp.
When eggs are ready, add a tsp of truffle flavored oil, sprinkle with gingerbread croutons and serve immediately.
You may also add a Parmesan Tuile biscuit (that should be prepared in advance).
To succeed the Parmesan Tuile biscuits: Sprinkle small amounts of grated Parmesan cheese in a frying pan and warm up over low heat. When the cheese is melted, remove from heat, and let cool before gently removing from the frying pan.