Gruyere and Mushroom Egg en cocotte (Mushroom Baked Eggs)
INGREDIENTS
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4 tbsp unsalted butter
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4 oz mushrooms (cleaned, halved and thinly sliced)
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1 sprig of thyme (leaves only)
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1 shallot (finely chopped (or 1/4 onion, finely chopped))
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1 - 2 cloves of garlic (finely minced)
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Pinch of cayenne pepper
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Salt to season
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1 tsp balsamic vinegar
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1/2 cup of cream
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2 - 4 tbsp extra cream
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4 large eggs
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3 oz shredded gruyere cheese
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salt and pepper (to serve)
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chopped parsley (to serve)
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6 - 8 slices buttered toast (to serve)
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