Recipe: Soft-Boiled Eggs in Mushroom Cream

1 Bring a pot of water to a boil, salt it, then place your eggs in one by one. Cook for 5 minutes after the water comes to a boil.

2 Meanwhile, in a saucepan, pour in your cream and shallots. Season with salt and pepper, add your nutmeg powder. Cook for 4 minutes. Then add your mushrooms, cover and let cook this way for 5 minutes over low heat, then turn off the heat and keep covered.

3 Shell your eggs and rinse them in hot water (to remove any shell fragments).

4 Turn your oven to broil setting.

5 In a shallow dish, pour your mushrooms in cream, your eggs pushed in halfway, and drizzle them with a few drops of soy sauce. Pass this dish under the broiler for 2 minutes until the eggs turn a nice amber color. Add your small sautéed mushrooms around the edges and your ham tulips in the center. Serve in the dish, in the middle of the table or individually on hot plates.