Eggs in Pots (with Mushrooms) This dish was supposed to be dinner on Thursday night, and while Kim felt like making it, Tony wanted something a little heavier for dinner. So, we ordered in Mexican. We had plans to go to the ballet Saturday night, so we decided instead of eating out, we would have the eggs as an early dinner that evening. Since we had made this dish and ones like it before, Kim deviated from the recipe a bit. Here’s what she did:
Since we had a few extra mushrooms around, I sliced and sautéed them in olive oil with salt and pepper. I let them cool just a bit because I knew that I’d be putting the eggs right on top of them. I followed the recipe to make the seasoned creme fraiche, which is very tasty just on it’s own. Instead of putting it in the bottom of a tea cup as the recipe suggested, I used Le Creuset cocottes. As suggested I put in a sprig of dill and then the sautéed mushrooms on top.
About this time I realized that the recipe suggested that I put the tea cups/cocettes in a casserole dish with lukewarm water. I tried my small casserole dish–the one I can reach without getting out a step stool (after all it is a New York City kitchen!–but the two cocettes would not fit. I decided rather than reaching into the depths of my cabinets for my larger casserole dish, I’d take chance and just bake them in the oven without the water bath. I had made Ina Garten’s Herbed Baked Eggs (from Barefoot in Paris) before and I figured I could wing it.
I then cracked two eggs into each cocette, season with a little salt and pepper and then, as the recipe suggested a dollop of seasoned creme fraiche on top. I put both cocettes on a small sheet pan lined with parchment paper and put them in the oven.
While they were in the oven, I sliced some French bread and assembled a mesclun salad with chopped parsley, dill, and chives–all herbs we had around from previous recipes.
After 15 minutes, the eggs were ready and we had a nice pre-theatre dinner, with minimal clean up.