Baked egg with mushroom duxelles

During lockdown, we called on the talents of our team of volunteers. Among them, Bruno Rascalou, president of the Occitanie Regional Committee and a cookery teacher (trainer of the famous Cyril Lignac!), has agreed to share his recipes with all the Federation's members! You had the grated apple and lemon tart recipe last week. Find the best photos sent in at the bottom of the article.

This week, Bruno offers you the following recipe: baked egg with mushroom duxelles.

Ingredients needed (For 4 people)

Preparation

1. Let us make the mushroom duxelles:

• Clean the mushrooms, rinse them quickly and chop them finely.
• Peel and chop the shallots.
• Melt the butter in a saucepan.
• Add the shallots. Cook gently without browning (4 min). Add the chopped mushrooms and keep cooking over a low heat, stirring from time to time (there should be no more liquid from the mushrooms). Season with salt and pepper.
• Add one (level) tablespoon of chopped parsley.
• Flavour with a splash of red port. Set aside.

2. Let us assemble the baked eggs:

• Prepare ovenproof ramekins.
• Preheat the oven to 180° (gas mark 6).
• Put a little crème fraîche and mushroom duxelles in the bottom of the ramekins. Season with salt and pepper.
• Put the ramekins in the oven. As soon as it bubbles, take them out and break an egg into each ramekin. Return to the oven for 8 minutes and it is ready!

Your baked egg is ready to enjoy!

Chef's tip: Enjoy it with lightly toasted rye bread soldiers.

Do not hesitate to tell us about any difficulties you met and above all send us photos of your baked egg! Let us each share, from home, the conviviality and happiness of making a dish!

Your photos of the grated apple and lemon tart!

 

Hervé GIRAUDON

Michel HIRMKE

Michel MARTI