Baked Eggs with Button Mushrooms
Ingredients
- 4 pcEgg (fresh)
- 120 mlIsigny cream (room temperature)
- 200 gButton mushroom (sliced)
- 30 gUnsalted butter (for ramekins and mushrooms)
- 2 pinchNutmeg (grated)
- 2 pinchGray sea salt
- 2 pinchBlack pepper ground
- 2 tbspChives fresh (finely chopped)
- 4 pcTraditional French bread (toasted slices cut into sticks)
Method
The egg whites are set but delicate, while the yolk remains runny, coating the toasted bread soldiers. The cream reduces into a thick, velvety sauce under the oven's heat, infused with the earthy scent of sautéed mushrooms.
- 1
Sauté the sliced mushrooms with a knob of butter in a hot pan. They should release their moisture and brown slightly until tender.
- 2
Butter the inside of two ramekins. Place the mushrooms at the bottom, add a spoonful of cream, a pinch of nutmeg, then crack an egg on top without breaking the yolk.
- 3
Place the ramekins in a baking dish filled halfway with boiling water. Bake at 180°C. Watch closely: the white must be opaque white and the yolk must remain shiny and runny.
- 4
Remove the ramekins, sprinkle with chopped chives and sea salt. Serve immediately with toasted and buttered bread soldiers.
Frequently asked questions
How do you get this dish right?
- Do not bake dry: a water bath is essential for a silky texture.
- Remove from the oven as soon as the white is set; residual heat will finish the cooking.
- Use high-quality heavy cream so it coats the bottom of the ramekin properly.
How long does this dish keep?
Enjoy immediately. Does not store or reheat well as the yolk will harden.
