Breakfast

Oeufs Cocotte with Wild Mushrooms, Leeks & Gruyère

Name: Oeufs Cocotte with Wild Mushrooms, Leeks & Gruyère
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2 servings
Ingredients: 1 tbsp olive oil; 8 oz (225 g) cremini and oyster mushrooms, sliced 1/4 inch; 1 small leek, white and pale green part only, halved and sliced (about 1 cup); 1 clove garlic, minced; 1 tsp fresh thyme leaves; 2 tbsp dry white wine; 3 tbsp crème fraîche; pinch freshly grated nutmeg; 4 large eggs; 1/4 cup (25 g) grated Gruyère; 1/2 tsp kosher salt, plus more to taste; freshly ground black pepper; 2 slices rye bread, cut into 1-inch fingers; 1 tbsp chopped chives; hot water from a kettle for the bain-marie

Browned mushrooms and silky leeks melt into a light crème fraîche base, cradling eggs baked until the yolks are just set and jammy. Rye toast fingers are made for dipping into the Gruyère-flecked cream.

457cal per serving 24gprotein 32gcarbs 26gfat 10min prep 25min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this