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

Martha Stewart Living, April 2008


Recipe Summary



Ingredient Checklist


Instructions Checklist
  • 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.)

  • 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.

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


Reviews (1)

Rating: Unrated
I had too many eggs in the fridge and was looking for something to do with them for dinner. Coddled eggs:) Had heard of them but didn't really know the method for making them. This recipe stood out. Plus I had all the ingredients. Plus I like the look of this site. Clean and calm and pretty. The check boxes that I can interact with are also really great. I can check things off to make sure I don't forget anything. Limiting characters is not so great tho. Thanks