50 g (2 oz) butter
175 g (6 oz) button mushrooms, wiped and finely chopped
50 g (2 oz) onions, skinned and finely chopped
5 ml (1 tsp) dried tarragon
salt and freshly ground pepper
2 eggs
175 g (6 oz) button mushrooms, wiped and finely chopped
50 g (2 oz) onions, skinned and finely chopped
5 ml (1 tsp) dried tarragon
salt and freshly ground pepper
2 eggs
method
1. Melt half the butter in a frying pan, add the vegetables and fry until golden and all excess moisture has evaporated. Add the herbs and season, cool.
2. Divide the mushroom mixture between two ramekin or cocotte dishes and make a well in the centre of each.
3. Carefully break an egg into each dish, dot with the reserved butter and stand the ramekins in a roasting tin. Pour water into the tin to come halfway up the sides of the ramekins.
4. Place the covered roasting tin in the oven and bake at 180°C (350°F) mark 4 for 12 15 minutes, or until the eggs are just set. Serve at once.
2. Divide the mushroom mixture between two ramekin or cocotte dishes and make a well in the centre of each.
3. Carefully break an egg into each dish, dot with the reserved butter and stand the ramekins in a roasting tin. Pour water into the tin to come halfway up the sides of the ramekins.
4. Place the covered roasting tin in the oven and bake at 180°C (350°F) mark 4 for 12 15 minutes, or until the eggs are just set. Serve at once.
serving amount
serves 2
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