Eggs Cocotte with Mushrooms and Parsley Puree
Joël Robuchon cooks these eggs in martini glasses in a professional steam oven; the F&W Test Kitchen got great results by steaming the eggs in ramekins (en cocotte) in a water bath. Either way, the runny eggs are delicious with the creamy mushrooms and supersilky parsley puree. More Egg Dishes
February 2006