Cocotte eggs with mushrooms and sour cream (steamed)

An original version of the famous dish - cocotte eggs with mushrooms and sour cream, cooked in a saucepan under the influence of steam. These hearty steamed eggs are a great way to start the day. Of course, cocotte eggs with mushrooms and sour cream are not cooked very quickly, but this delicate taste, mushroom aroma and delicate yolk are definitely worth it!

Ingredients

• Eggs - 2 pcs.
• Champignons - 4 pcs.
• Bulb onion - 1 pc.
• Sour cream - 3 tbsp. spoons
• Salt to taste
• Butter (for lubrication) - 10 g

Directions

1. Prepare foods according to the list.
2. It is best to remove the butter from the refrigerator beforehand.
3. Peel the onion and cut into thin strips.
4. Heat vegetable oil in a skillet and fry the onions, stirring occasionally, over medium heat for about 2-3 minutes.
5. Wipe the champignons with a damp, clean cloth, cut off heavily soiled places. Cut the mushrooms into thin strips and place in a skillet with onions.
6. While stirring, fry the mushrooms and onions for about 3-4 minutes.
7. Divide the fried mushrooms and onions into small tins. I used two ramequins, but small cocotte makers or any other small mold will work as well.
8. Place the sour cream on top and smooth. Brush the edges of the molds with soft butter.
9. Break one egg into each mold (right on top of the sour cream).
10. Pour some water into a wide saucepan (large enough to fit the molds) and place a towel or clean cloth on the bottom. Place the molds in the pot and carefully pour in the water until it reaches the middle of the molds. Place the pot on low heat and cook the cocotte eggs for about 45-50 minutes. During this time, the protein should set, and the yolk should remain liquid. If fully cooked yolk is preferred, increase the cooking time by about 10 minutes.
11. Remove the molds carefully from the pot.
12. Cool slightly cocotte eggs with mushrooms and cream and serve directly in portioned tins.
13. Bon Appetit!