Eggs En Cocotte with Gorgonzola and Chanterelles
Clean chanterelles, cut into bite-sized pieces and saute in butter.
Whisk the egg in the ramekin. Break the gorgonzola in pieces and stir into the eggs. Stir in the mushrooms. Season lightly with salt. Cover the eggs and place in a water bath.
Heat the water to just below the boiling point and cook the egg for 10-12 minutes.