Oeufs-cocotte-morilles-asperges-brebis Chef Morel

Morel casserole eggs - asparagus & sheep's cheese

 Ingredients for 4 persons :

  • 30 gr of dried morels- On sale here -
  • 8 eggs
  • 60g of sheep's cheese
  • 2 bunches of green asparagus
  • 25 cl liquid whipping cream 30%
  • Chopped chives
  • salt, pepper and butter

Recipe :

1. In a container, rehydrate the morels by covering them with lukewarm water for 1h30, drain them gently. Coarsely grate the sheep's cheese.

2.Cut the stems of the asparagus. Cook them for 10 minutes in boiling salted water then drain them. Brown them for 10 minutes in a pan over medium heat in 25 g of butter. Salt, pepper and let cool. Keep a few tips and slice the rest.

3. In a pan, melt 2 knobs of butter over low heat and brown your morels evenly, adding salt sparingly for about 10 minutes, stirring regularly. Cut half into small pieces which you mix with the 25cl of cream and cut the other half in 2 lengthwise and reserve.

4. Butter 8 ramekins. Drop 1 tbsp. tablespoon of morel cream in each, add sliced ​​asparagus and distribute the grated cheese. Break the eggs one by one into a cup or bowl and gradually pour them into the ramekins. Surround them with sliced ​​asparagus and morels cut in 2. Cover each ramekin with aluminum foil.

5. Place the ramekins in a gratin dish. Fill it with boiling water halfway up the ramekins. Bake for 8 minutes at 240°. Serve quickly with the reserved asparagus tips and sprinkled with chopped chives.

6. Accompany with sliced ​​toast or mouillettes. This unusual and refined dish is ideal accompanied by a small starter.

Enjoy your food !

Back to blog