Coddled Eggs with Wild Mushrooms and Creme Fraiche

Coddled Eggs with Wild Mushrooms and Creme Fraiche

The humble egg becomes a luxurious indulgence when coddled in creme fraiche. Wild mushrooms and fresh chervil add a rich, earthy aroma.


  • ¼ cup creme fraiche

  • 4 large eggs

  • Coarse salt and freshly ground pepper, to taste

  • 2 tablespoons extra-virgin olive oil

  • 12 ounces assorted wild mushrooms or small button mushrooms

  • 1 medium shallot, minced

  • 3 tablespoons dry sherry

  • 1 tablespoon unsalted butter

  • Fresh chervil, for garnish


  1. Preheat oven to 375 degrees. Place 1 tablespoon creme fraiche into each of four 6-ounce ramekins or ovenproof serving cups. Crack 1 egg into each ramekin, and season egg with salt and pepper. Place ramekins in a baking dish. Place on oven rack. Pour enough hot water into dish to reach 3/4 of the way up the sides of the ramekins. Bake until eggs are just set, about 14 minutes. (Whites should be firm and yolks runny.)

  2. Meanwhile, heat oil in a large skillet over medium-high heat. Add mushrooms, and cook, turning once, until tender, about 6 minutes. Add shallot, and cook until softened, about 2 minutes. Remove from heat. Add sherry. Return to heat. Cook until almost all of the liquid has evaporated, about 1 minute. Stir in butter. Season with salt and pepper.

  3. Using an offset spatula, remove ramekins from dish. Divide the mushroom mixture among ramekins. Garnish with chervil, and serve immediately.

Related Articles