Cocotte Eggs with Champignon Mousse

Summary

Total Time	40 mins
Course	Breakfast
Cuisine	European
Servings (Default: 2)

Ingredients

Instructions

Chop the champignons and fry in butter and onion until soft and light golden brown.
Transfer the cooled mushrooms to a blender bowl. Pour in the cream and chop until puree. Do not be afraid if it turns out to be liquid, then the mousse will thicken. Season with salt and pepper to taste, add granulated garlic. This garlic will give the mushrooms a very pleasant aroma and taste, but not harshness.
Grate cheese. Mix cheese and crumbs, which are best made from a loaf or baguette yourself.
Divide the mushroom mousse into shapes, make a depression for the egg. Break it gently, being careful not to damage the yolk. Salt and pepper a little.
Cover the egg with a mixture of cheese and crumbs. Turn the oven on at 200 ° C and send the molds to the oven for 25–35 minutes. The time depends on the portion and your oven. The cheese should melt, the crumbs should brown, and the yolk should remain runny.

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