Baked Eggs with Button Mushrooms

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.

• Prep time: 10 min
• Cook time: 12 min
• Difficulty: Easy
• Calories: 479
• Protein: 17 g
• Carbs: 59 g
• Fat: 18 g

Ingredients

• 4 piece Egg ( fresh )
• 120 ml Isigny cream ( room temperature )
• 200 g Button mushroom ( sliced )
• 30 g Minimum butter sweet ( for ramekins and mushrooms )
• 2 pinch Nutmeg ( grated )
• 2 pinch Gray sea salt
• 2 pinch Black pepper ground
• 2 tbsp Chives fresh ( finely chopped )
• 4 piece Traditional French bread ( toasted slices cut into sticks )

Instructions

1. Preparing the mushrooms

   Sauté the sliced mushrooms with a knob of butter in a hot pan. They should release their moisture and brown slightly until tender.

2. Assembling the ramekins

   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. Water bath cooking

   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. Finishing and toast soldiers

   Remove the ramekins, sprinkle with chopped chives and sea salt. Serve immediately with toasted and buttered bread soldiers.

Chef's tips

• 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.

Storage

Enjoy immediately. Does not store or reheat well as the yolk will harden.