Cook'n with Class Provencal Recipes Starter Course Taste: Food & Drink

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

Name: L’Oeuf Parfait, sautéed porcini mushrooms, parmesan cream
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Ingredients: 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); 90 Grams (3oz) Grated parmesan cheese; 3 tsp Milk; 1 cup Heavy Cream; Pepper; 6 tsp Hazelnut Oil; 6 pinches Mushroom Dust (finely ground, dried porcini or morels)

Cookn with Class Uzes — April 19, 2018

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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, 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 mins

Cook Time 1 hr

Total Time 1 hr 15 mins

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
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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Tags:Appetizer,Eggs,Mushrooms,Parmesan

Cookn with Class Uzes

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 this very important part of French culture. The school offers classes from French Market to Bread Baking and Macarons. Chef Eric Fraudeau, who worked both in France and internationally, along with his wife Yetunde Oshodi-Fraudeau, opened their second school, Cook’n With Class Uzès in 2015 in the sunny south of France, this time focusing on Provençal and Mediterranean cuisine. They also offer a 5 day/ 7 night culinary holiday package (Week in Uzès), including accommodations, with tours, tastings and of course cooking.