I made Rachel Khoo's eggs in pots before, one where
she used bechamel sauce instead of creme fraiche.
I prefer her bechamel sauce which was delicious.
This time I improvised a bit, I sauted a couple of
small brown mushrooms (sliced) and added them to the
bottom of the ramekin before adding the rest of the ingredients:
from Rachel Khoo's The Little Paris Kitchen
my collection of Rachel Khoo's cookbooks:
Cookbook Countdown has a new website :