Eggs “en Cocotte”
By :The Ultimate Instant Pot CB for Two by Janet Zimmerman
Print Recipe
Eggs en cocotte is just a fancy term for eggs steamed in cups. They are often flavored with herbs and topped with cheese or cream. This recipe (with a few adaptations) comes from my friend Kerry Beal, who adapted it from The Art of Living According to Joe Beef: A Cookbook of Sorts.
Votes: 4
Rating: 5
Rate this recipe!
Course Breakfast
Cuisine Modern
Difficulty Easy
Browse Category Breakfast, Kid-Friendly
Duration less than 15 min
Cooking Technique Pressure Cook, Sauté
Main Ingredient Cheddar Cheese, Eggs, Mushrooms
Prep Time 5 minutes
Cook Time 16 minutes
Servings
2 servings
Ingredients
  • 1 tablespoon unsalted butter
  • 1 teaspoon extra-virgin olive oil
  • 4 white button or cremini mushrooms halved and sliced
  • 1 tablespoon chopped onion
  • 1/2 cup vegetable or Mushroom Stock
  • 1/2 cup heavy cream whipping
  • 1 tablespoon dry Sherry
  • 1/2 teaspoon kosher salt
  • Pinch freshly ground
  • black pepper
  • 2 large eggs
  • 2 tablespoons grated sharp cheddar cheese
  • 1 tablespoon chopped fresh chives to garnish
Course Breakfast
Cuisine Modern
Difficulty Easy
Browse Category Breakfast, Kid-Friendly
Duration less than 15 min
Cooking Technique Pressure Cook, Sauté
Main Ingredient Cheddar Cheese, Eggs, Mushrooms
Prep Time 5 minutes
Cook Time 16 minutes
Servings
2 servings
Ingredients
  • 1 tablespoon unsalted butter
  • 1 teaspoon extra-virgin olive oil
  • 4 white button or cremini mushrooms halved and sliced
  • 1 tablespoon chopped onion
  • 1/2 cup vegetable or Mushroom Stock
  • 1/2 cup heavy cream whipping
  • 1 tablespoon dry Sherry
  • 1/2 teaspoon kosher salt
  • Pinch freshly ground
  • black pepper
  • 2 large eggs
  • 2 tablespoons grated sharp cheddar cheese
  • 1 tablespoon chopped fresh chives to garnish
Votes: 4
Rating: 5
Rate this recipe!
Instructions
  1. Select Sauté and adjust to Medium heat. Add the butter and olive oil to the inner pot and heat until the butter is foaming. Add the mushrooms and cook, stirring occasionally, until they release their liquid, about 5 minutes. Add the onion and cook for about 4 minutes, or until soft.
  2. Add the stock, cream, and sherry, and cook until the liquid has reduced by half, about 5 minutes. Stir in the salt and pepper.
  3. Divide the mixture between two ramekins. Break an egg into each of the ramekins, and sprinkle each with the Cheddar cheese.
  4. Rinse out the inner pot and return it to the base. Add 1 cup of water to the inner pot and place the trivet inside. Place the ramekins, uncovered, on the trivet.
  5. Lock the lid into place. Select Pressure Cook or Manual , and adjust the pressure to High and time to 2 minutes (for runny yolks). After cooking, quick release the pressure.
  6. Let the egg cups cool for a minute, and serve garnished with the chives.
Recipe Notes

Time Saver: You can buy sliced fresh mushrroms at most markets; just remember that they won't last as long as whole mushrooms, so you'll need to use them within a couple days.

2 replies
  1. Michelle Argyle
    Michelle Argyle says:

    These wwre fantastic, however our ramekins were pretty deep and we ended up needing to cook these for 8 full minutes on high to get them where we wanted them. Not a huge fan of runny eggs. By the time we took them out and let them sit a minite or two, they were just right.

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