Œufs en cocotte

Ingrédients

• 15 ml (1 tbsp) butter
• 15 ml (1 tbsp) oil
• 1 large leek (weighing about 250g/8oz), washed, trimmed and finely chopped
• 6 mushrooms, cleaned and finely chopped
• 2 large eggs
• 90 ml (6 tbsp) double cream
• Salt and pepper, to taste
• 15 ml (1 tbsp) parsley, finely chopped

Préparation

1. 1

   Melt the butter and oil in a frying pan and cook the leeks until softened.

2. 2

   Add the mushrooms then fry the vegetables until cooked.

3. 3

   Preheat the oven to 180°C/350°F/gas mark 4.

4. 4

   Divide the mixture between two ramekins then crack an egg in each one.

5. 5

   Pour cream on top and season to taste.

6. 6

   Place the ramekins in a baking dish and pour enough lukewarm water into the dish to come halfway up the sides of the ramekins.

7. 7

   Bake for 15 minutes or until the egg yolks are set to your liking.

8. 8

   Garnish with parsley and serve immediately with buttered toast.