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Eggs in cocotte with mushrooms, bacon and Gruyer

Starters30 minutes2 people270 calories
1/52/53/54/55/5 (3 votes)
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By Mayra Fernandez Joglar

When you taste these eggs en cocotte with mushrooms, bacon and Gruyer you will discover that preparing steamed recipes is fantastic and wonderful.

The truth is that it is not the first time that we prepare eggs in cocotte in the varoma and the result is always just as good. On the one hand we have a juicy yolk and on the other a cream full of flavor and nuances.

Do not forget to serve these cocotte eggs accompanied by some toast of bread either loaf or with no crust and soft crumb.

Eggs in cocotte with mushrooms, bacon and Gruyer

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Enjoying creamy eggs in cocotte with juicy yolk is very simple.

Eggs in cocotte with mushrooms, bacon and Gruyer
  • Mayra Fernandez Joglar
  • Recipe type: incoming
  • Calories: 270
  • Rations: 2
  • Preparation time:
  • Cooking time:
  • Total time:

Ingredients

  • 30 g shallot
  • 100 g of mushrooms
  • 15 g olive oil
  • 20 g bacon
  • 30 g of cream for cooking
  • 30 g of Gruyer cheese
  • 2 eggs
  • 8 capers
  • Sal Island
  • Pepper

Preparation

  1. Chop the peeled and cleaned shallot for 3 seconds, speed 5.

  2. Add the clean and quartered mushrooms. We bite them during 2 seconds, speed 4. We lower the vegetables with the spatula towards the blades.

  3. We pour the oil and poach during 5 minutes, varoma temperature, spoon speed.

  4. Add the bacon and brown it for 1 minute, varoma temperature, spoon speed.

  5. Add the cream, salt and pepper and mix for 5 seconds, spoon speed.

  6. We divide the content into 2 ramekins, bowls or small souffle molds.

  7. Add the cheese to the ramekins and place only the egg whites on top, reserving the yolk for later. We also distribute the capers over the white.

  8. We rinse the glass and fill it with water until we reach the first mark, the 1/2 liter mark. We heat for 5 minutes, 100º, speed 1.

  9. When the water is hot, we place the ramekins in the varoma and it is in position, making sure that the lid is well placed. We program 15 minutes, varoma temperature, speed 2.

  10. After time has elapsed, we carefully open the varoma and put one of the reserved yolks in each container. We cover again and prolong the cooking by programming 1 minute, varoma temperature, speed 2.

  11. At the end of the time, we open again being careful not to burn ourselves with the steam and, before serving, we sprinkle a little freshly ground pepper or, if we want, a little extra cheese.

Do you want to know more about these eggs in cocotte with mushrooms, bacon and Gruyer?

This type of recipe supports almost infinite ingredient combinations. In today's we have used one that never fails: mushrooms, bacon and cheese. A very complete and delicious combination.

You can use the mushrooms that you like the most. It looks just as good with white or paris, that with the brown or Portobello. Although, personally, I love the latter.

The Gruyer it is a cheese that provides a lot of flavor and light spicy notes. If it's too strong for you, you can substitute Parmesan for it.

For this recipe to be perfect you just have to keep these two things in mind:

The first is that the eggs in cocotte are like risottos, you have to enjoy them in the moment because if we let them rest they lose part of their charm.

The second, it is also important that the cooking is adequate. I like to put the white first so that it has more time to set and then add the yolk. This way I make sure that the creamy texture remains.

When organize a menu, the most practical thing is to prepare a cream or a soup first because that way you can take advantage and cook in levels. Although this recipe also admits a good salad ... I leave the decision in your hands! 😉

More information - Eggs to the queen in cocotte / Loaf with enriched bread dough / Steamed bread

Adapt this recipe to your Thermomix model


Discover other recipes of: Eggs, Varoma Recipes

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