Justin Quek's Cocotte of Organic Farm Egg, Field Mushrooms

Serves 4 

4 Organic eggs

100 grams Button and Shimeiji mushrooms

200 millilitres Chicken stock

100 grams Butter

4 Boiled new potatoes peeled and diced

10 grams Chopped parsley

sea salt and fresh ground pepper 

Method

Pre-heat the oven at 200 Celsius.

Butter the cocotte, crack an egg into each cocotte, cover and bake in the oven for 4 minutes.

Meanwhile in a pan with some olive oil sauté the mushrooms until gold brown, add chicken stock and reduce by half, add seasoning and 30 grams of butter.

Remove the egg from the oven and rest for 5 minutes. While waiting for the egg, heat up the new potatoes.

Once the egg is well rested (egg white is cooked but yolk is still soft), add the new potatoes and the mushrooms sauce. Cover (retains heat and allows for a wow factor when presented) and serve with some toast.

To read an interview with Justin see http://www.womguide.com/hot-features/meet-your-maker/justin-quek