Perfect eggs with mushrooms and Parmesan mousse

Elevate your breakfast or brunch to new heights of luxury with our recipe for Perfect Eggs with Mushrooms and Parmesan Mousse. This dish combines the delicate texture of perfectly cooked eggs with the earthy depth of sautéed mushrooms and the creamy richness of Parmesan mousse, creating a symphony of flavors that’s sure to impress. Ideal for a special morning treat or a sophisticated starter, this recipe blends simple ingredients into an exquisite culinary experience. Follow our guide to mastering this dish, which promises to delight your senses and elevate any meal.

(2)

Preparation 20 min
Baking 1 h 05
Servings For 4 persons
Level Expert

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Note

Preparing the mushrooms:
Using a paring knife, cut off the earthy part of the stem and remove the first skin from the cap. Do not wash mushrooms under water.

Mushrooms reduce in size during cooking, so cut them into fairly large pieces.

Preparing oyster mushrooms:
As with button mushrooms, cleaning with water is not recommended. Using the tip of a knife, lightly scrape off the top part of the mushrooms, then shred them.

Tip

One or two grilled bread fingers will add a little crunch to this appetizer.

Bon appétit!

Preparation steps

Perfect egg

Step 1
Fill a saucepan with water and heat.
Using a thermometer, stabilize the temperature at around 64 to 66 degrees Celsius.
Cook the eggs for 65 minutes.
While the eggs are cooking, make the Parmesan cream and the pan-fried mushrooms.

Parmesan cheese cream

Step 2
Heat the cream and Parmesan in a saucepan.
Step 3
The cream is ready when almost all the Parmesan has dissolved. At this point, add a turn of the mill.
Pour the cream into the siphon and set aside.

Sauté mushrooms

Step 4
Finally, complete the last part of the recipe before assembling.
To do this, prepare the mushrooms (refer to the note at the end of the recipe if necessary).
Put a knob of butter in a frying pan and sear the mushrooms over high heat.
Step 5
When the mushrooms have browned, add a pinch of salt, a grind and a sprinkling of chopped parsley.

Assembling

Step 6
If necessary, reheat the Parmesan cream and the pan-fried mushrooms before serving.
You can place the base of your siphon in the egg-cooking water (like a bain-marie), so that the cream poured into it doesn't lose its heat.

Start by dividing the pan-fried mushrooms among the four ramekins.
Then carefully place each egg on top, breaking off the top of the shell and sliding them in.
Finally, pour in the Parmesan mousse obtained with the siphon.
A sprig of parsley or a few baby lettuce shoots will enhance the presentation.
Serve piping hot.

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Perfect eggs with mushrooms and Parmesan mousse

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Note

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