Sunday breakfast with Bulgakov

Category: Dairy and egg dishes
Sunday breakfast with Bulgakov

Ingredients

fresh champignons 300 g
chicken eggs 3 pcs
heavy cream 3 tbsp
grated parmesan 30-50 g
butter 10-15 g
salt pepper taste
vegetable oil 1 tbsp

Cooking method

  • ... Eh-ho-ho ... Yes, it was, it was! .. Moscow old-timers remember the famous Griboyedov! What boiled portions of perch! It's cheap, dear Ambrose! And sterlet, sterlet in a silver saucepan, sterlet in pieces arranged with crayfish necks and fresh caviar? .. And cocotta eggs with champignon puree in cups? .. Didn't you like the thrush fillets? With truffles? Genoese quail? Ten and a half! Yes jazz, yes polite service! And in July, when the whole family is at the dacha, and urgent literary matters are keeping you in the city - on the veranda, in the shade of climbing grapes, in a golden spot on a clean tablecloth, a plate of prentaniere soup? "
  • M. Bulgakov "The Master and Margarita"

  • 1. Finely chop the mushrooms and fry in a mixture of butter and vegetable oil until light golden. Purée with a blender.

  • 2. Put a spoonful of cream on the bottom of the molds, sprinkle with cheese (take half of the total quantity and distribute among the molds).
  • Spread the mushroom puree and the other half of the cheese evenly.

  • 🔗

  • Gently break one egg into each mold, lightly salt.

  • 3. Place the molds in a container (see photo), pour hot water up to about half the height of the molds and place in a preheated oven (200-230 degrees) until the eggs are ready. This process takes 7-10 minutes.

  • 🔗

The dish is designed for

3 servings

Time for preparing:

about 30 minutes

Cooking program:

oven

Note

As you can see, it is very easy to cook cocotte eggs. All ingredients are completely available. Prepare this delicate dish from the restaurant menu for your loved ones.
And if you fantasize and instead of the mushroom puree mentioned by Bulgakov, cook with other fillings (chicken, liver, vegetable, etc.), then the boundaries of the usual options for egg dishes in your family menu will significantly expand. And trivial scrambled eggs can become a small culinary masterpiece in your hands!

Ernimel
Interestingly, is it possible in a double boiler? Surely it will work out .. I'll have to try it somehow.
Qween
Twist , very appetizing!
An interesting recipe, I have not tried it with mushroom puree yet. If there were champignons at home, then I would have already run to cook this yummy.

Ernimel, I cook cocotte in a double boiler, only cocotte makers always cover with cling film.

Nagira
Marisha, very appetizing!
That's why I love this contest - food for both gray cells and taste buds.

It was very interesting for me to have breakfast with Bulgakov (more precisely, to have dinner).
Twist
Irisha, I totally agree! For me, the competition is a pleasant opportunity to re-read my favorite works, to see something new in them (with age, you look at many things differently).

And it is addictive. When mine was having breakfast, various dishes mentioned by Bulgakov came up by themselves. And for supper they demanded from me "gossip de naturel". And somehow I wanted to set the table in a special way. And ordinary Sunday played with warmth and light joy.
Nagira

Quote: Twist

... a nice opportunity to re-read your favorite works, to see something new in them (with age, you look at many things differently).

PPKS, Marish! I never cease to wonder how perception, and most importantly - memory - are unpredictably selective in my youth ... When I was 30 years old reread "Thais of Athens" by Efremov, I could not understand - what did I read at 18? !!! Although there was no doubt about the author - his books were the most valuable in our country ...

And about "gossip de naturel" - I also formed a request while reading your recipe - "And sterlet, sterlet in a silver saucepan, sterlet in pieces, arranged with crayfish necks and fresh caviar? .." - will you embody? We are vegetarians (sounds just like "Voltaireans") but I sometimes eat fish ...
Twist
Irisha, I thought, but with sterlet tension. He does not want to be caught, and that's it. Yes, and a silver saucepan walked around. For such a dish, entourage is needed.
And about vegetarianism, how about prentaniere soup (if in vegetable broth?). It is also spoken of with incredible dreaminess.
And "Thais ..." impressed me in its time. Until now, somewhere there are youthful drawings for her. Since then, the truth has not re-read.
Qween
Twist, less than a hundred years have passed since I came with a photo.

Sunday breakfast with Bulgakov

I have Soviet cocotte makers with a handle, and I thought that there would be little room for your cocotte, so I cooked it in a wider dish. I did it from memory, and as you can see, I put a lot of fillings, five times more cheese and one egg. At the same time, I made a small depression for it, and it, therefore, takes up little space. I also put a few pieces of mushrooms on top of the puree.

Delicious ! Thanks again for the recipe! I will repeat the cocotte according to your recipe.
Twist
Qween, I am very glad that I liked the cocotte! Eat to your health! Thank you very much for the photo

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