Shopping list for two
100g of chestnut mushrooms
knob of butter
2 free-range eggs
sea salt & freshly ground black pepper
100g grated ripe cheese
A nice little lunch dish to everyone's taste and they are super easy to make. Literally a breeze!
For our egg pots we use a ripe (Old Amsterdam) cheese but kids often like young Gouda or mozzarella and that's fine as well. Diced ham and cherry tomatoes also tastes good in the pots.
Brush the mushrooms, quarter them.
Fry them briefly in a knob of butter.
Divide them over two ramekins.
Preheat the oven to 200°C.
Break an egg in both ramekins, season with salt and pepper.
Divide the grated cheese between the two pots.
Put the pots+/- 10 minutes in the oven, till the cheese has melted.
Allow the pots cool a minute on a wire rack, they are very hot!
Serve the egg pots with Pain de Campagne and butter.