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.
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) Grated parmesan cheese
- 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!
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