Let’s Eat the World Provencal Recipes Starter Course Taste

Classy Brunch Recipe L’Oeuf Parfait, with Porcini mushrooms and Parmesan cream

Way 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!

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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.

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Prep Time 15

Cook Time 1

Total Time 1 15

Course Starter Course

Cuisine French

Servings people

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.

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Tags:Appetizer,Eggs,Mushrooms,Parmesan

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Formerly known as Cook’n With Class Uzès, Let’s Eat The World - Culinary Experiences for Travel Lovers continues the tradition of offering exceptional culinary adventures around the globe. Founded by Yetunde Oshodi-Fraudeau, a passionate food and travel expert, Let’s Eat The World builds on the success of the original Cook’n With Class brand, which started in 2007 in Paris. Our cooking classes, taught in English, have introduced countless tourists and locals to the art of French cuisine, from mastering traditional French baking to creating exquisite desserts and exploring bustling French markets.

In 2015, alongside her husband, Chef Eric Fraudeau, Yetunde expanded the Cook’n With Class brand to southern France with the opening of Cook’n With Class Uzès, focusing on Mediterranean and Provencal cuisine. This location quickly gained popularity with its hands-on French market classes and the beloved culinary holiday tour - A Week in Uzès.

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Classy Brunch Recipe L’Oeuf Parfait, with Porcini mushrooms and Parmesan cream