Equipment
* optional
Ingredients
Chicken and Mushroom Base
- 20 g unsalted butter
- 300 g chicken breast, finely diced into 1cm cubes
- 40 g shallot, finely minced
- 150 g white button mushrooms, finely diced
- 50 ml dry white wine
- 120 ml heavy cream
- 15 g dijon mustard
- 5 g fresh tarragon, finely chopped
- fine sea salt
- black pepper
Assembly and Topping
- 10 g unsalted butter, softened, for greasing
- 4 large eggs
- 30 ml heavy cream
- 40 g gruyere cheese, finely grated
- 2 g fresh chives, minced, for garnish
Nutrition (per serving)
Method
Preheat your oven to 190°C (375°F). Place four ramekins inside a deep baking dish. Bring a kettle of water to a boil to prepare for the bain-marie water bath.
Melt 20g of butter in a skillet over medium-high heat. Add the diced chicken breast, minced shallot, and diced mushrooms. Sauté until the chicken is lightly browned and cooked through, about 5 to 7 minutes. Thoroughly wash your hands and surfaces after handling the raw chicken.
Pour the dry white wine into the skillet to deglaze, using a spatula to scrape up any browned bits from the bottom of the pan. Allow the wine to reduce by half.
Stir in 120ml of heavy cream, Dijon mustard, and chopped tarragon. Reduce the heat to low and simmer until the sauce thickens enough to coat the back of a spoon. Season to taste with salt and pepper, then remove from heat.
Using the remaining 10g of softened butter, lightly grease the inside of the four ramekins. Divide the warm creamy chicken mixture evenly among them, pressing it down slightly to leave a small well at the top for the egg.
Carefully crack one egg into each ramekin over the chicken mixture. Drizzle the remaining 30ml of heavy cream specifically over the egg whites, avoiding the yolk. Sprinkle the grated Gruyere cheese evenly over the cream.
Pour the boiling water into the baking dish until it reaches halfway up the sides of the ramekins. Carefully transfer to the oven and bake for 12 to 15 minutes. The whites should be set while the yolks remain gently runny. For highly vulnerable populations, ensure the egg yolk reaches an internal temperature of 74°C (165°F).
Carefully remove the baking dish from the oven, then lift the ramekins out of the hot water using tongs or an oven mitt. Garnish with minced chives and serve immediately.
Chef's Notes
- The bain-marie, or water bath, is essential for this recipe. It insulates the eggs from the harsh, direct heat of the oven, resulting in a perfectly tender white rather than a rubbery crust.
- Drizzling the heavy cream solely over the egg whites protects them from drying out during the baking process and provides moisture that helps the cheese melt beautifully without scalding the yolk.
- Cutting the chicken and mushrooms into a precise 1cm dice ensures they fit perfectly in the limited space of a ramekin, guaranteeing an even ratio of chicken base to egg in every bite.
- To achieve consistent baking times, ensure your eggs are at room temperature before cracking them into the ramekins. Cold eggs will drastically increase the time needed to set the whites.
Storage
Refrigerator: 2 days — Store the cooked chicken base only; crack and bake fresh eggs when ready to serve.
