Café Linnea is the passion project of chef and owner Kelsey Johnson. Her intention? Respect— for the produce, the process and the people involved in bringing quality food to table. We are committed to reflecting our community’s rich growing tradition with an ever-changing menu galvanized by the seasons and in support of our farmers.
Oeufs en Cocotte Recipe
Yield: 4
INGREDIENTS
– 1 whole onion, sliced
– 2 lbs mixed wild mushrooms (whichever are your favorite)
– 1/2 Cup Harvey’s Sherry
– 1 Litre heavy cream
– 2 sprigs thyme
– 1 sprig rosemary
– 4 yellow potatoes, steamed and quartered
– 8 eggs
– Salt and pepper to taste
Directions:
1. In a dry pot over medium-low heat, cook your sliced onions until they turn soft and caramelized, stirring frequently. When they are nice and golden brown, push them to the side of your pot and add your mushrooms to cook down.
2. Give them a few stirs and let the moisture cookout and the flavor deepen and then deglaze with the sherry. When most of the liquid has reduced, add the litre of cream and stir to combine.
3. Add the bundle of herbs (tied together with kitchen twine for easy removal later).
4. Let this simmer on low heat for about 20 minutes until the cream has slightly thickened and the flavor has developed. Season this base to taste.
5. If you have cast-iron cocotte pots with lids, place your potatoes in the base, divided among the 4, and ladle the cream and mushroom mixture over the top.
6. Crack 2 eggs into each pot and top with the lid. Alternately, if you don’t have the individual pots, you can always stir your potatoes right into your cream mixture and crack the eggs into the top of the entire mixture to make a family-style meal.
7. Place in an oven preheated to 400 degrees, and cook until your eggs are your desired doneness.
8. Top with a garnish of your liking (we use pickled mushrooms and fresh herbs to cut through the richness of the dish) and enjoy with a thick slice of bread.
Find out more about Café Linnea.
