Eggs “en Cocotte”


  • 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
  • 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.
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