1 Preheat your oven to 340°F (170 °C) (gas mark 5+).
2 In a pan without fat, sauté the chanterelle and gizzard cubes together for just 30 seconds.
3 Lightly butter your small ramekins (or crème caramel dishes), season with salt and pepper, then divide the gizzard-chanterelle mixture among them.
4 Crack an egg into each ramekin, being careful not to break the yolk.
5 In a shallow dish, line the bottom with newspaper, place your ramekins, then fill with boiling water halfway up (water bath) and set the whole thing in the middle of the oven for 7 minutes of cooking.
6 Meanwhile, reduce the cream slightly (1 minute) with the porcini powder, season with salt and pepper, then set aside.
7 After 6 minutes, remove your ramekins, wipe them dry, then pour a little of the porcini cream over each and place the reserved chanterelle in the center.
You can serve with small toasted baguette soldiers for dipping.
(*) This is an old trick that prevents the water from boiling, remember it when you make baked creams (crème renversée, flans, etc.).
The yolk must stay runny when it comes out of the oven: 7 minutes at 170 °C, not a second more. That's where everything matters. Meanwhile, the porcini cream reduces for just 1 minute, just enough to concentrate the flavor without thickening it. On the plate, the chanterelles sautéed for a few seconds keep their crispy texture. Serve with toasted baguette soldiers for dipping into the yolk.
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