Baked eggs with mushrooms and cream

• Easy - 10 Min

INGREDIENTS (6 SERVINGS)

• 6 eggs
• 6 heaped tablespoons of cream
• 6 tablespoons grated cheese
• 1 Borde festive mushroom mix in jar
• 30 g butter
• 1 tablespoon of olive oil
• Salt/pepper
• Chives

PREPARATION

1. Preheat the oven to 180°C.
2. Butter 6 ramekins.
3. Drain the mushrooms and rinse them.
4. Fry the mushrooms in a pan with the remaining butter and olive oil over a high heat for 5 minutes, stirring a little during cooking (you can cut the larger ones into pieces to make them easier to eat).
5. Put a tablespoon of cream, a tablespoon of mushrooms, an egg and season in each ramekin.
6. Bake in a water bath (in a dish half filled with hot water) for 12 minutes. 
7. Chop the fresh chives in each ramekin.
8. Tip: You can separate the egg whites from the yolks to get the right cooking time: the whites cooked and the yolks still a bit runny. To do this, cook only the egg whites for 10 minutes and then add the egg yolks for about 2-3 minutes.