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
Verrine Tricolore a Bell Pepper and Goat Cheese Starter
July 13, 2018
Verrine appetisers and desserts remain popular in France. The idea of layering flavours and textures in a small glass vessel is visually appealing. Think of this recipe as a savoury parfait starter to serve with drinks or as the first course. I make this Verrine Tricolore with two different coloured bell peppers and fresh goat cheese.…
Truffled Devilled Eggs Taking your Mother’s Classic Recipe to Another Level
December 22, 2017
Devilled eggs might be one of the easiest appetizers to make. A bit old fashioned, this classic recipe was all the rage when our mothers were younger. However, the addition of truffle takes the recipe to a heightened level of sophistication. Truffled Devilled Eggs…
French Christmas Soup Made with Chestnuts
December 6, 2021
The holidays call for rich dishes full of flavour and lots of love. This quick and easy Christmas soup is packed full of sweet earthy flavours that you can pair with duck confit or shredded pork rillette (or even no meat at all, for the vegetarians!). Chestnuts are highlighted in this delicious soup, a nut …
Chestnut-Pumpkin Risotto with Hazelnuts for Fall
November 16, 2020
When fall weather has settled in, it’s an excuse to make this Chestnut-Pumpkin Risotto recipe that combines the rich, earthy flavours of the season. In Provence, from one week to the next the market shrinks in size as the seasonal vendors begin to pack-up their wares. Scarves replace multi-hued espadrilles, sweaters and puffy jackets take …
No Comment