Oeufs en Cocotte de Marsala

A sumptuous variation on the delicious Oeufs en Cocotte á la Reine as taught by Tante Marie. The Marsala dessert wine, a popular ingredient in cooking and as a drink in its own right, gives this variation on a classic theme a delightful sweetness.



2 tblsp olive oil.

500g fresh chicken livers, cores removed and diced.

½ cup Marsala.

2 cups fresh portobello mushrooms, diced.

Salt and pepper to taste.

½ cup fresh full cream.

1 spring onion, finely chopped.

2 eggs.



Preheat the oven to 200°C. Heat the olive oil in a pan over a hot flame and seal the chicken livers all over. Add the Marsala and sauté until the liquid is reduced by half. Remove the meat from the pan and keep warm. Add the mushrooms to the pan, add the salt and pepper to taste, and sauté for 2-3 minutes. Return the meat to the pan and add the cream. Mix together well and cook until bubbling.

Divide the mixture between 2 large ovenproof ramekins, making a little well in the centre of each. Sprinkle both with the chopped onion and break an egg into each. Place in the oven and bake for 10 minutes. Serve immediately.


Serves: 2.

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