OEUFS EN COCOTTE
2 tablespoon butter
1 leek, white and light green parts chopped (and rinsed if needed)
1 ½ cups shitake mushroom caps, sliced
1 tablespoon Cognac or brandy
1 pint heavy cream
1 teaspoon salt
½ teaspoon black pepper
Optional – ½ cup shredded Gruyere cheese
Chopped flat leaf parsley for garnish
1 French baguette, cut into sliced
Melt the butter in a large skillet over medium high heat. Add the leeks and mushrooms and sauté until soft and tender, about 3 minutes. Add the Cognac to the pan to deglaze.
Add the heavy cream, salt, and pepper to the pan and bring to a boil, stirring frequently until the cream is slightly reduced and coats the back of a spoon.
Fill a large deep skillet or chicken-fryer half way with water and bring to a boil.
Split the leek and mushroom cream between 4 ramekins (each about ½ way full). Break 2 eggs into the cream in each ramekin. If desired, top with shredded Gruyere.
Place the ramekins in the boiling water and cover the pan (make sure there is enough room for steam to circulate over and around the eggs under the cover). Cook for 5-7 minutes until egg whites are cooked through and yolks are still runny.
Garnish with chopped parsley and serve with crusty bread on the side for dipping.