Eggs Baked in Cream (Oeufs Cocotte aux Girolles) | Saveur

Eggs Baked in Cream (Oeufs Cocotte aux Girolles) | Saveur

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Frederic Thevenet of Restaurant Aux Lyonnais uses garlic three different ways to build depth of flavor in this dish of eggs, spinach, and mushrooms gently baked in a luxurious bath of cream.

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Ingredients

  • <sup>3</sup>⁄<sub>4</sub> cup extra-virgin olive oil
  • 4 cloves garlic
  • 4 tbsp. unsalted butter
  • 8 oz. spinach, stemmed
  • Kosher salt and freshly ground black pepper, to taste
  • 8 oz. chanterelle or cremini mushrooms, quartered
  • <sup>1</sup>⁄<sub>3</sub> cup heavy cream
  • 4 eggs
  • 1 baguette, cut on the diagonal into 3" x 1⁄2" slices and toasted

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