Eggs Cocotte with Sautéed Greens and Kohlrabi
1 tablespoon butter
1 tbsp olive oil
2 cloves garlic, minced
1 cup chopped bok choy, divided
1 cup porcini mushroom, sliced and divided
1 bulb kohlrabi, thinly sliced and divided
4 eggs, divided
2 tablespoons gruyere, divided
Salt and white pepper, to taste
1/4 cup heavy cream, divided
Preheat the oven to 325°F.
Toss the kohlrabi in some olive oil and roast in the oven for 10 minutes until soft.
Melt the butter with the olive oil in a small sauté pan over medium-high heat. Cook mushroom and garlic together until tender. Add a pinch of salt to taste. Add the chopped bok choy and stir until it is wilted.
Divide the kohlrabi and vegetable mix into two portions and place at the bottom of 2 8-oz ramekins.
Crack 1 egg inside each ramekin. Be careful not to break the yolks.
Sprinkle with the gruyere and then salt and white pepper.
Pour 1/2 the cream over the egg mixture in each ramekin. Add a dash of paprika.
Place the ramekins in a baking dish and fill it with hot water to about 1/2 way up the sides of the ramekins. Bake for 10 minutes.
For an added flair, drizzle with a tiny bit if white truffle oil.