4 handfuls baby spinach
2 tablespoon softened butter
8 slices slow roasted tomatoes
4 tablespoon sautéd mushrooms (hen of the woods) !
1 tablespoon olive oil
2 tablespoon grated Parmesan
1/2 cup heavy cream
2 one inch thick slices of brioche
1 tablespoon butter
Pre-heat oven to 300F degrees. Wash baby spinach in cold water and pat dry. In a large sauté pan, heat half the butter on medium-high heat it until it begins to brown.
Add baby spinach, season lightly with salt and pepper, sauté until just wilted & set aside.
In the same pan, add remaining butter and Hen of the Woods mushrooms. Sauté on medium-high heat until brown and set aside. Using a brush, grease the cocottes with softened butter and arrange 1/2 the spinach, tomatoes and mushrooms in the bottoms.
Carefully break an egg into a separate bowl and gently drop into each cocotte, making sure the yolks remain in tact. Season the egg lightly with salt and pepper. Carefully arrange the remaining spinach, tomatoes and mushrooms on top of the egg taking care to not cover the yolk. Set covers on the Cocotte’s and place into preheated oven and cook for 10-15 minutes.
Remove once whites have set.
Remove the crusts from the bread and cut into 5”x1”x1” pieces. Brown in a sauté pan with butter and bake to finish. Season with salt and pepper and
brush with warm Chicken Jus.
Pour the olive oil into a saucepan and on low to medium heat, add the parmesan and stir quickly until cheese is incorporated. Add the cream and increase heat to medium high until mixture comes to a boil. Remove from heat, season with salt and pepper, emulsify mixture with immersion blender and set aside.
Re-froth cream mixture w/ immersion blender and spoon 2T of the cream & foam around the egg, (cream for taste, foam for show). Serve the cocottes with the lids on and two pieces of toast on the side per portion.
Staub Cast Iron
Mini Round Cocotte
The Staub cocotte is the classic vessel for all of your favorite meals. Staub’s proprietary self-basting system consists of spikes that are distributed throughout the interior of the lid to ensure a continuous rainfall effect over the food, ensuring an optimal cooking result. The self-basting lid is 9 times more effective than conventional lids.
Features & Benefits:
-Made in France
-Heavyweight enameled cast iron transfers and retains heat evenly
-Extra-wide cooking surface with high sides to contain liquids for braising and roasting meat and cooking stew
-Multicoat enameling creates a glossy, vibrantly colored “majolique” finish
-Stainless steel lid knob