Truffled eggs with mushrooms in mini-cocotte

The author of Sabores de Colores , Loreto, brings us today a 100% autumnal recipe, both for the ingredients she uses and for the color she brings to the table: with the combination of the toasted colors of the mushrooms and the red of the mini -cocottes , you remind us of the colorful tones of the forests at this time. The recipe is very easy to prepare, but it achieves a result that everyone who tries it will fall in love with. Insured!

Le Creuset round mini-cocottes and Opinel mushroom knife

In autumn we are lucky that our forests are filled with fungi and mushrooms, and although we only dare to collect three types, we love to schedule excursions with our fantastic Opinel knives and our wicker baskets and thus spend the weekends of this comforting season.

There are many mushrooms to enjoy, so today I am leaving you carte blanche so that you can choose the ones you like the most for this delicious recipe that I present to you. It is about truffled eggs with mushrooms, prepared in the Le Creuset mini cocotte , a spectacular combination that we will never tire of at home. In addition, prepared in this way, we get a lunch or dinner made in the blink of an eye, or even an ideal appetizer for the most special family meals.

INGREDIENTS

• 4 XL eggs
• 2 shallots thinly sliced
• wild mushrooms
• 100 ml cream 35% mg
• 1 teaspoon black truffle paste
• 12 slices of black truffle
• Salt (if it is truffled salt, so much the better)
• Pepper
• Butter
• toasted bread soldiers

Le Creuset round mini-cocottes and Opinel mushroom razor -with curved blade and boar bristle brush

ELABORATION

1. Preheat the oven to 175ºC.

2. Line the mini cocotte halfway with butter*.

3. Spread the shallot slices on the bottom of the cocotte and fill with sliced ​​mushrooms up to half.

4. Add a tablespoon of cream to which we have added the truffle paste and seasoning .

5. Finally we have an egg in each mini-cocotte , the truffle slices and bake for about 10 minutes or until we see that the white has set. It must be taken into account that each oven is different and time will always be indicative.

6. Remove from the oven and serve accompanied by toasted bread soldiers.

loreto

NOTE : Instead of coating with butter, you can brush the mini-cocotte with truffle oil , you will be giving it a non-stick coating but you will also enhance the truffle flavor even more.