The first time I made Oeufs En Concotte(Eggs in Pots) ,it was pretty simple following Rachel Khoo’s recipe(I adore her and her recipes, and her sweet little Parisian kitchen). Then I noticed myself making it for breakfast, lunch and dinner quite too often(of course not all in a day) until I realised, I’m tired of it all.
Yesterday, after many months, I found myself wanting to make another for dinner and so I thought I could alter the taste a little by adding sautéed mushrooms and some salty/sour dried plum tomatoes(love/hate it) and throw in whatever ingredients I had laying around. Alas! Oeufs En Concotte with Mushrooms and Toast. OK, well it’s nothing new but I was pretty amazed with how it turned out – so flavorful!
Recipe follows below!
(By the way, my digital camera ran out of battery so I took these photos with my iPhone camera instead and did post-processing on the computer after. Quite impressive quality!)
Oeufs En Concotte with Mushrooms and Toast
- 1 Large Portobello Mushroom,chopped(Or 6 of small ones)
- 1 Red Onion,chopped
- 1 Clove Garlic,chopped
- 2 Eggs(I used 2, 1 is enough,but I was quite hungry)
- Sour Cream
- One piece sun dried plum tomato,chopped.*optional
- Olive Oil
- 3 pieces white bread(I’ve had it with wholegrain and french bread,
you can go with whatever bread you want)
- Salt and Pepper to season*optional
Preheat oven at 180 degrees Celsius.
Heat about 5 tablespoon of olive oil in a non-stick skillet pan with medium heat. Add onions and garlic and sautee for a minute or two till fragrant, then throw in mushrooms and cook until they reduce in size,about another 3-5 minutes. Remove everything but the pan(don’t wash it yet),we’re keeping it for the bread.
Next you want to prepare your ramekin by buttering the insides. Take a spoonful of the sauteed mushrooms and fill the ramekin, follow by a dollop teaspoon of sour cream,some chopped dried plum tomatoes* (the tomatoes are optional,because I wanted some saltiness and sourness to it) then crack an egg above and repeat with another layer of the mushrooms,a teaspoon of sour cream,chopped dried plum tomatoes and the egg again,careful try not to break the yolk.Finish the layer with tablespoon of sour cream, chopped chives and dill.
To cook in the oven, place the ramekin in a baking tray filled with 1/3 of boiling water and bake for 15-20 minutes.(Depending how cooked you want your eggs to be,15-20’s perfect, a little half cooked with the yolks runny!)
Toast time! While waiting for the eggs to cook,slice the bread in thirds, making 9 medium strips. With the same pan used for the mushrooms, toast the sliced bread in medium to small heat till brown each side. The reason for keeping the pan is that the toasted bread will absorbed the flavors from oil,onion,garlic and mushrooms. This makes it more .. nicer and add a little bit of zip to it.
When done, carefully remove the ramekin from the hot tray and water(please be careful on this part! if you’ve poured too much water or used a shallow tray the water might spill,ouch!)
Serve immediately and indulge alone or two! 😉