Eggs en Cocotte with Couscous

Eggs en Cocotte with Couscous
Photo by James Carrier


  • Fresh-grated nutmeg
  • ½ cup couscous
  • ¾ cup shredded fontina or gruyère cheese
  • 6 large eggs
  • Salt
  • ½ cup fat-skimmed chicken broth
  • ½ pound mushrooms
  • + 2 more ingredients
    • 1 tablespoon butter or margarine
    • ¾ cup whipping cream

1. Rinse mushrooms; trim and discard discolored stem ends. With a knife or in a food processor, finely chop mushrooms. Put mushrooms and butter in a 10- to 12-inch frying pan over medium-high heat. Cover and stir occasionally until juicy, about 3 minutes. Uncover and stir often over high heat unt...

View full recipe at My Recipes


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