Coddled Eggs with Marmite Mushrooms

Name: Coddled Eggs with Marmite Mushrooms
Prep time: 33 min
Cook time: 33 min
Total time: 33 min
Yield: 4
Cuisine: Global
Ingredients: 4 servings Cooked bacon and dressed greens for serving; 2 teaspoons butter; 454 grams button mushrooms, sliced; 4 eggs; 4 servings Kosher salt and cracked black pepper; 118 milliliters homemade or store-bought low sodium chicken stock; 4 servings Sliced scallions; 3 shallots; 2 teaspoons picked fresh thyme leaves

Coddled Eggs with Marmite Mushrooms is Head to the store and pick up bacon and dressed greens, butter, shallots, and a few other things to make it today. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert.

Instructions

Adjust oven rack to middle position and preheat to 425°F. Melt the butter in a medium non-stick skillet over medium high heat.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Oven

Add the mushrooms and cook, stirring often, until the mushrooms release their liquid, the liquid evaporates, and the mushrooms begin to brown, about 10 minutes.

Ingredients you will need

Mushrooms

Add the shallots and thyme and cook, stirring, until shallots are just beginning to brown, about 3 minutes longer.

Ingredients you will need

Shallot

Thyme

Add the stock and the Marmite, stirring so that Marmite dissolves into the sauce, then bring to a simmer and cook until the stock has reduced to a saucelike consistency, about 10 minutes. Season to taste with salt and pepper.

Ingredients you will need

Salt And Pepper

Sauce

Stock

Divide the mushrooms between the ramekins, using a spoon to make a well in the center. Break an egg into each well, then place ramekins on a baking sheet and bake until eggs have just set, about 10 minutes.

Ingredients you will need

Mushrooms

Egg