Coddled Forest Eggs
7,3 / 10
Preheat the oven to 180°C (160 fan) | 350°F | gas 4 and lightly butter four small gratin or ramekin dishes
Melt half the remaining butter in a small saucepan, add the shallots and cook until soft but not coloured. Add the rest of the butter and the mushrooms and cook until soft. Add the parsley and season to taste with salt and pepper.
Divide this mixture between the four dishes, make a dip in the centre of each dish and break an egg into each one. Spoon 1 tbsp of cream onto each egg and season with salt and pepper.
Stand the dishes in a roasting pan and pour enough hot water around them to come halfway up the sides. Bake for 10-12 minutes or until the whites are just set and the yolks still runny.