I found this recipe for baked eggs with mushroom cream in Robuchon’s book, which I have mentioned in previous posts. He calls it oeufs cocotte à la crème de champignons. This particular dish is great for breakfast, lunch, or dinner and is sure to impress guests. What is best about it is the soft texture of the egg and the vibrant colors that come from making the dish correctly. However, the timing can be difficult and it varies based on the size of the eggs, the equipment used, and even the placement of the eggs before baking. The ingredients for the dish are as follows.

2 tablespoons butter

2 minced shallots (I only used one, to place more emphasis on the mushrooms)

1/2 pound mushrooms

3 tablespoons heavy cream

Salt (I used fleur de sel)

Pepper

Eggs

Minced chives