Solenn Heussaff: Brunch. Cook onions, bacon slab, mixed mushrooms in a pan with tarragon, cayenne pepper, cumin, salt and pepper, Cognac. Put the mushroom mixture with fresh cooking cream into a bowl on hot water,add an egg or two on top and leave to slow cook. Nice creamy egg cocotte. Serve with dipping toast. :) #solennCooking

Brunch. Cook onions, bacon slab, mixed mushrooms in a pan with tarragon, cayenne pepper, cumin, salt and pepper, Cognac. Put the mushroom mixture with fresh cooking cream into a bowl on hot water,add an egg or two on top and leave to slow cook. Nice creamy egg cocotte. Serve with dipping toast. :) #solennCooking :: via solennheussaff Instagram http://ift.tt/1MSnnRx