Eggs “en Cocotte”

Eggs en cocotte is just a fancy term for eggs steamed in cups. They are often flavored with herbs and topped with cheese or cream. This recipe (with a few adaptations) comes from my friend Kerry Beal, who adapted it from The Art of Living According to Joe Beef: A Cookbook of Sorts.

Cuisine

Modern

Course

Breakfast

Difficulty

Easy

Duration

less than 15 min

Cooking Technique

Pressure Cook, Sauté

Keywords

2 servings, black pepper, breakfast, chopped fresh chives, chopped onion, contributed, cook 16 min, dry sherry, easy, egg recipe, egg recipes, extra-virgin olive oil, grated sharp cheddar cheese, heavy cream, instant pot breakfast recipes, instant pot egg recipe, instant pot eggs, instant pot pressure cooker, Janet Zimmerman, kosher salt, large eggs, less than 15 min, modern, pinch freshly ground, prep 5 min, pressure cook, sauté, unsalted butter, vegetable or mushroom stock, white button or cremini mushrooms

Prep Time

5 min

Cook Time

16 min

Servings

2 servings

Ingredients

1 tablespoon unsalted butter
1 teaspoon extra-virgin olive oil
4 white button or cremini mushrooms
1 tablespoon chopped onion
1/2 cup vegetable or Mushroom Stock
1/2 cup heavy cream
1 tablespoon dry Sherry
1/2 teaspoon kosher salt
Pinch freshly ground
black pepper
2 large eggs
2 tablespoons grated sharp cheddar cheese
1 tablespoon chopped fresh chives

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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