L’Oeuf Parfait, sautéed mushrooms, parmesan cream


Give your brunch eggs an upgrade with this absolutely perfect egg. Slow cooked to perfection. You can also enjoy it as an appetiser or with a side salad for a light lunch. I’m sure you’ll think it is eggcellent!


6 Eggs (the fresher the better)


450g mushrooms – take your choice of cèpes, girolles, morelles.
2 tablespoons olive oil
30g butter
4 tablespoons heavy cream
2 tablespoons chicken stock or water
Salt and pepper (to taste)


90g ground parmesan cheese
3 teaspoons milk
1 cup heavy cream


6 teaspoons hazelnut oil
6 pinches mushroom dust (finely ground dried cèpes or morelles) 


1) Prepare a hot water bain-marie (double boiler) ready, and be sure that you have a steady 64ºC (147ºF). Delicately add your 6 eggs (whole and intact), and cook them at this temperature for 1 hour. Use a thermometer to be sure of the steady temperature.

2) In the meantime, clean your mushrooms. Sauté them with olive oil and butter for 5 to 6 minutes. Blend 2/3 of the mushrooms with chicken stock, heavy cream, salt, and pepper. You should have a fine purée. Reserve.

3) Bring milk, parmesan, ground black pepper and heavy cream to a simmer and mix with a hand-mixer, until it starts foaming. Reserve.

4) Warm 6 pasta bowls if you have some, or 6 soup bowls. Re-heat each of the mushroom purée, the leftover 1/3 of the mushrooms, and the parmesan foam, separately till warm.

5) Add a large spoon of purée, and some sautéed mushrooms to the bowl, and peel the eggs delicately, keep only the yolks. Put the yolk on top of the purée, cover with a spoon of parmesan foam, a teaspoon of hazelnut oil, sprinkle a pinch of mushroom dust and enjoy immediately.

This recipe is from Cook’n With Class Uzès, who are based in Uzès , Gard. 

They offer French cooking classes, including market visits, and wine pairing classes.

Cook’n With Class Uzès
Chemin du Moulin (Musée 1900)
Arpaillargues-et-Aureillac 30700
Tel: 04 66 01 35 15