Eggs Baked in Cream (Oeufs Cocotte aux Girolles) | Saveur
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.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Ingredients
- 3⁄4 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
- 1⁄3 cup heavy cream
- 4 eggs
- 1 baguette, cut on the diagonal into 3" x 1⁄2" slices and toasted
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