Eggs Cocotte

1. 1

   In small skillet, heat 1 tablespoon butter. Add mushrooms and cook for 2 minutes over high flame, stirring constantly. Add 1/4 teaspoon salt and cayenne pepper. Sprinkle with flour and cook until slightly browned. Add chicken broth. Lower flame and simmer for 5 minutes.

2. 2

   Butter 4 curtard cups with remaining butter. Place 1 tablespoon mushrooms at bottom of each cup. Break 1 egg in each cup over mushrooms. Salt. Place cups in pan containing hot water. Bake at 400 degrees for approximately 10 minutes, or until white is well set. Serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.