It’s autumn in France, the leaves fall, the colors become darker but the mushroom season starts, so as to enjoy the benefit of what ever way. Today Œuf Cocotte!!! Long time I wanted…
600 g chanterelles
200g duck foie gras sauce
1 tsp. chives
Preheat your oven to 210 ° C (gas mark 7). In a saucepan, mix the sauce and chanterelles. Bring to a boil and cook over low heat for 12 min. Off the heat, add the tablespoon chives and mix.
Put Chanterelles in 6 ramekins with high edges lightly buttered (reserve a few tablespoons of sauce). Crack an egg into each ramekin and cover with 1 tablespoon sauce.
Pepper lightly and cook for 10 minutes in a water bath hot. Serve immediately
You can serve with bread fingers of fig bread .