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Eggs en cocette

Eggs en Cocotte

Course Breakfast
Cuisine French
Servings 2


  • Instant Pot Multi Pressure Cooker


  • 1 tbsp butter
  • 1 tsp extra-virgin olive oil
  • 4 button mushrooms halved and sliced
  • 1 tbsp chopped onion
  • 120 ml vegetable Stock
  • 120 ml double cream
  • 1/2 tsp salt
  • Pinch freshly ground black pepper
  • 2 large eggs
  • 2 tbsp grated cheese
  • 1 tbsp chopped fresh chives to garnish
  • Toast to serve


  • Select Sauté and add the butter and olive oil to the inner pot and heat until the butter is foaming. Add the mushrooms and cook, stirring occasionally for about 5 minutes. Add the onion and cook for a further 4 minutes, or until soft.
  • Add the stock, cream, and sherry, and cook until the liquid has reduced by half, about 5 minutes. Stir in the salt and pepper.
  • Divide the mixture between two ramekins, then break an egg into each of the ramekins, and sprinkle each with the Cheddar cheese.
  • Rinse out the inner pot and return it to the base. Add 1 cup of water to the inner pot and place the trivet inside. Place the ramekins, uncovered, on the trivet.
  • Lock the lid into place. Select Pressure Cook High and time to 2 minutes (for runny yolks, 4 minutes for hard yolks) followed by quick release the pressure.
  • Let the egg cups cool for a minute and top with the chives.
  • Serve with toast.
Keyword Instant Pot, vegetarian