Recipe: Soft-boiled eggs in creamy oyster mushroom sauce

Name: Soft-boiled eggs in creamy oyster mushroom sauce
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4 servings
Ingredients: Tulipe de jambon d'York*Bonne recette que vous pouvez réaliser pour un repas du soir par exemple .; Oeufs mollets en crémeuse de pleurotes pour 4 personnes :; 8 œufs extra frais; 400 g de pleurotes(quelques petites gardées juste sautées pour la déco, le reste effeuillées et les pieds émincés); 2 échalotes ciselées (grises si vous avez); 30 cl de crème liquide (30%); 4 tranches fines de jambon d'York* ou très bon jambon de Paris.; Sel ,poivre du moulin, râpure de muscade; quelques gouttes de sauce soja bio.

By chef patrick Asfaux ★ ★ ★ ★ ★ 5/5 (1 reviews) Other dishes

Prep 5 min

Cook 10 min

Total 15 min

Servings 4 serv.

Ingredients for 4 servings

York ham tulip*

A great recipe that you can make for an evening meal for example.
Soft-boiled eggs in creamy oyster mushroom sauce for 4 people:
8 extra fresh eggs
400 g of oyster mushrooms (a few small ones kept just sautéed for decoration, the rest shredded and the stems sliced)
2 shallots, minced (gray ones if you have them)
30 cl of liquid cream (30%)
4 thin slices of York ham* or very good Paris ham.
Salt, ground pepper, nutmeg powder
a few drops of organic soy sauce.

Step-by-step directions

1 Bring water to a boil, salt it, then place your eggs one by one, cook for 5 minutes after boiling.

2 Meanwhile, in a saucepan pour your cream and shallots, salt, pepper and add your nutmeg powder, cook for 4 minutes, then add your oyster mushrooms, cover and let cook for 5 minutes on low heat then turn off and keep covered.

3 Shell your eggs and rinse them in hot water (sometimes there are shell fragments)

4 Turn on your oven in grill position

5 In a shallow dish pour your creamy oyster mushrooms, your eggs sunk halfway and drizzle them with a few drops of soy sauce, then place this dish 2 minutes under the grill until the eggs have turned a nice amber color, add around your small sautéed oyster mushrooms and your ham tulips in the center.
Serve in the dish, in the middle of the table or individually on hot plates.

Oeufs Pleurotes Œufs mollets