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

L'Oeuf Parfait Mushrooms Parmesan

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! 

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 Mushrooms Parmesan

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.
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins
Course Starter Course
Cuisine French
Servings 6 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
  • 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
  • 2 tbsp Chicken Stock or Water
  • Salt and Pepper to taste

For the Parmesan Cream:

  • 90 Grams (3oz) Grated parmesan cheese
  • 3 tsp Milk
  • 1 cup Heavy Cream
  • 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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Let’s Eat the World - Cook’n With Class Experiences

Let’s Eat the World - Cook’n With Class Experiences

Cook’n With Class has been in operation since 2007 in Paris offering French cooking classes (in English), to visiting tourists and locals interested in learning about the art of French cuisine from baking, French desserts, and French market classes that include market tours.

Chef Eric Fraudeau, who worked both in France and internationally (in Mexico, the United States, and Canada), along with his wife Yetunde Oshodi-Fraudeau, opened a second cooking school in southern France (Cook’n With Class Uzes) in 2015 focused on Mediterranean and Provencal Cuisine with hands-on French market classes and their very popular culinary holiday tour - The Week in Uzès. 2020 saw the birth of their latest brand which has since replaced their southern French cooking school - Let’s Eat The World - Cook’n With Class Experiences. Let’s Eat The World continues the tradition of Cook’n With Class to offer quality culinary experiences with vacation tours, masterclass workshops, and now, online cooking classes to bring French, Mediterranean, and Spanish cuisine directly into the homes of food and travel enthusiasts.

Join Chef Eric for a Week in Uzes, a Week in Paris, & coming soon, a Week in Seville for food and wine adventures you will not soon forget. And for those of you who can’t travel or who want to bring the taste of travel into your home kitchen, be sure to check out their online cooking classes.

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