Classy Brunch Recipe L’Oeuf Parfait, with Porcini mushrooms and Parmesan cream
Let’s Eat the World · Provencal Recipes · Starter Course · TasteWay better than scrambled eggs! L’Oeuf Parfait, sautéed porcini mushrooms and parmesan cream is a serious upgrade to your brunch eggs. This absolutely perfect egg is slow cooked to perfection. You can also enjoy it as an appetizer or with a side salad for a light lunch. I’m sure you’ll think it is eggcellent!
Join Cook’n with Class for a hands-on and delicious cooking class in Uzès or Paris. Use this code – PERFPROV10 – when you book to get 10% off on any regular workshop or culinary week a vacation for food lovers.

L’Oeuf Parfait, sautéed porcini mushrooms, parmesan cream
This recipe has a few steps, but none are terribly complicated. Your effort will be rewarded by the smiles around the table.
Ingredients
For the Mushrooms:
- 6 eggs the fresher the better
- 450 Grams (1 lb) Porcini Mushrooms
- 2 tbsp Olive OIil
- 3 Grams (1oz) butter
- 4 tbsp heavy cream (35%)
- 2 tbsp Chicken Stock or water
- salt and pepper to taste
- 450 Grams (1 lb) Porcini Mushrooms
- 2 tbsp olive oil
- 3 Grams (1oz) butter
- 4 tbsp heavy cream (35%)
- 2 tbsp Chicken Stock or water
- salt and pepper to taste
For the Parmesan Cream:
- 90 Grams (3oz) Parmesan cheese grated
- 3 tsp milk
- 1 cup heavy cream (35%)
- pepper
For Plating:
- 6 tsp Hazelnut Oil
- 6 pinches Mushroom Dust finely ground, dried porcini or morels
Instructions
- 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.
- In the meantime, clean your porcini. Sauté them in olive oil and butter for 5 to 6 minutes.
- Blend 2/3 of the porcini with chicken stock, heavy cream, salt, and pepper, until you have a fine purée. Reserve.
- Bring milk, parmesan, ground black pepper and heavy cream to a simmer and mix with a hand-mixer, until it starts foaming. Reserve.
- Warm 6 pasta bowls if you have some or 6 soup bowls work just fine.
- Reheat the mushroom purée, the leftover 1/3 of the porcini, and the parmesan foam, each separately until warm.
- Add a large spoon of purée, some sautéed porcini, 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.
Tried this recipe?Let us know how it was!
Legal
All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication InformationAffiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Related Provence Articles
White Asparagus Gratin a Seasonal Recipe to Celebrate Spring
May 21, 2018
During spring months in Provence, it is common to find fresh white and green asparagus in local markets, and the perfect excuse to make a white asparagus gratin. In Germany, this particular season has a name: Spargelzeit. This phrase really just means “asparagus time”, but it sounds so poetic in German. And white asparagus time is …
Roasted Red Beet Hummus a Vegan Recipe
June 21, 2021
Hummus is a classic dish that originated in the Mediterranean and Middle Eastern regions of the world as early as the 13th century. Typically made from chickpeas, it’s a flavourful paste that can be enjoyed on its own, with crackers, veggies, or used as a spread for fresh bread or sandwiches. We made this hummus …
Pork Rillettes are a Classic French Recipe
June 5, 2020
By definition, pork rillettes are made using a preservation method similar to duck confit. The pork is seasoned, then slow-cooked submerged in fat and cooked at a grandmotherly pace for several hours. Afterward, the pork is shredded and packed into sterile containers, covered in a thin veneer of fat and stored. While rillettes are most …
Scrambled Eggs with Black Truffles from Aups, Provence
January 7, 2021
The best way to enjoy fresh truffles is with simple recipes that do not overpower the precious fungi. This recipe for Scrambled Eggs with Black Truffles (Brouillarde aux Truffe) is a delicious example.…
No Comment