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Shirred eggs with mushrooms
and cheese
| Preparation : 5 min | Resting : - |
| Cooking : 12 min | Equipment : |
| Difficulty : | Rating : 3 rates |
| Download the recipe : | |
Programmes
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accessories
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Serves 4
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| 4 | large, very fresh organic eggs, at room temperature |
| 4 | tbsp crème fraîche |
| salt, pepper |
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| 50 | g hard cheese such as Cheddar |
| 1 | jar oil-packed porcini mushrooms, or 20g dried porcini mushrooms |
| 1 | Fill the metal bowl with 500ml water and fit the steamer basket. |
| 2 | Break the eggs into small ramekins, add a tbsp of crème fraîche to each one and season to taste. |
| 3 | Thinly slice the cheese. Halve or quarter the porcini mushrooms depending on the size and if necessary, dry on kitchen paper. If using dried porcini mushrooms, follow the instructions on the packet. |
| 4 | Divide the cheese and mushrooms among the ramekins, place in the steamer basket and run the STEAM programme for 12 minutes. If necessary, adapt the cooking time. |
© photographs Sandra Mahut
© Hachette Livre (Marabout) 2016
© Hachette Livre (Marabout) 2016
Chef’s tip
Depending on the size, some eggs may take longer to cook.
You can replace the porcini mushrooms with other mushrooms.
You can replace the porcini mushrooms with other mushrooms.
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Daleforce
Yummy and filling