Boiled eggs with porcini mushrooms
As a starter or main course, boiled eggs with porcini mushrooms are easy to make, and with pieces of mique or toasted bread..... it's just too good! This recipe can be made with fresh or tinned porcini mushrooms.
Porcini mushrooms from the Corrèze are renowned for their flavour and aroma. They can also be combined with potatoes sautéed in duck fat. A real delight!
Recipe ingredients
- 4 oeufs
- Quelques cèpes frais (tout dépend de la taille) ou 180g de cèpes en conserve
- 75g de lardons fumés
- 25 cl de crème liquide
- sel
- 2 gousses d'ail
- Persil
- Temps de préparation : 15 min
- Temps de cuisson : 10 min
- Pour 4 personnes
Préparation des oeufs cocotte :
- Brown the porcini mushrooms in pieces in an oiled frying pan with the garlic and parsley.
- Place the parsleyed porcini mushrooms and bacon in the bottom of the ramekins.
- Break an egg into each ramekin
- Add a pinch of salt to the egg
- Cover with liquid cream
- Bake in a bain-marie for 10 min (gas mark 6-7). Cooking time to be adjusted according to your oven.
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