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)
FOR THE MUSHROOMS
450g mushrooms – take your choice of cèpes, girolles, morelles.
2 tablespoons olive oil
4 tablespoons heavy cream
2 tablespoons chicken stock or water
Salt and pepper (to taste)
FOR THE PARMESAN CREAM FOAM
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)
Tel: 04 66 01 35 15