Recipes
Eggs “en Cocotte”
2 servings
less than 15 min
Easy
INSTRUCTIONS
- Select Sauté and adjust to Medium heat. Add the butter and olive oil to the inner pot and heat until the butter is foaming. Add the mushrooms and cook, stirring occasionally, until they release their liquid, about 5 minutes. Add the onion and cook for about 4 minutes, or until soft.
- Add the stock, cream, and sherry, and cook until the liquid has reduced by half, about 5 minutes. Stir in the salt and pepper.
- Divide the mixture between two ramekins. Break an egg into each of the ramekins, and sprinkle each with the Cheddar cheese.
- Rinse out the inner pot and return it to the base. Add 1 cup of water to the inner pot and place the trivet inside. Place the ramekins, uncovered, on the trivet.
- Lock the lid into place. Select Pressure Cook or Manual , and adjust the pressure to High and time to 2 minutes (for runny yolks). After cooking, quick release the pressure.
- Let the egg cups cool for a minute, and serve garnished with the chives.
Notes
Time Saver: You can buy sliced fresh mushrroms at most markets; just remember that they won't last as long as whole mushrooms, so you'll need to use them within a couple days.
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About the chef
Janet Zimmerman
Janet A. Zimmerman has been writing about food and teaching cooking classes for more than 20 years. She is the author of the best-selling cookbook "Instant Pot Obsession" and eight other cookbooks. Two of her essays have appeared in the annual anthology "Best Food Writing," and another was awarded the Bert Greene Journalism Award from the International Association of Culinary Professionals. After many years in San Francisco, she now lives in Atlanta.
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