Oeufs en Cocotte à la Reine.

A traditional French breakfast as described by the Tante Marie Cookbook. Delicate, delicious and delightful, there are many variations on this basic theme; try a little finely chopped silverbeet mixed in with the mushroom mixture, for example, or parsley instead of – or as well as – the chives, or for a slightly stronger taste, some chopped spring onion.


25g butter.

2 cups chopped mushrooms.

Salt to taste.

Freshly ground black pepper.

2 cups diced cooked lean chicken meat.

½ cup fresh cream.

2 tblsp chopped chives.

2 eggs.


Preheat the oven to 200°C. Place the butter and mushrooms in a small pan over a medium flame. Add the salt and pepper, then cover and sweat over a low heat for ten minutes, stirring a couple of times. Stir in the chicken meat and the cream and bring to the boil. Divide the mixture between two ramekins, sprinkle 1 tablespoon of chopped chives into each and crank an egg on top of the chives. Bake in the oven for 10 minutes and serve immediately.

Serves: 2.


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