Eggs in cocotte with mushrooms, crème fraîche and bacon

Name: Eggs in cocotte with mushrooms, crème fraîche and bacon
Total time: 20 min
Yield: 4
Ingredients: 4 medium free-range yellow pasta eggs; Bacon to taste; Extra virgin olive oil to taste; 1 clove of garlic; 250 g of mushrooms; Salt; Pepper; 250 ml of crème fraîche; Chives to taste

Discover the recipe for eggs in cocotte with mushrooms, crème fraîche and bacon!

4 medium free-range yellow pasta eggs

Bacon to taste

Extra virgin olive oil to taste

1 clove of garlic

250 g of mushrooms

Salt

Pepper

250 ml of crème fraîche

Chives to taste

Description

A recipe that's easy and really delicate in taste? That's the eggs in cocotte with mushrooms, crème fraîche and bacon, a winter preparation that deviates from the classic way of cooking eggs.

Elegant and simple, the eggs in cocotte are ideal for any occasion: from Sunday brunch to a dinner at home with friends. The mushrooms give the dish the typical scent of the winter season and the bacon adds an extra touch of personality.

Here is the delicious recipe for eggs in cocotte with mushrooms, crème fraîche and bacon!

6 Medium Yellow Pasta Eggs Raised on Land

Procedure

In a pan, sauté a clove of garlic in extra virgin olive oil, add the mushrooms cut into pieces, adjust with salt and pepper and cook.

Put in each cocotte a spoonful of mushrooms, cover with the crème fraîche until the mushrooms are covered and add the raw egg without breaking the yolk.

Add a slice of bacon and bake the cocotte in a water bath at 170°C for 7/8 minutes.

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