Recipe: Veiled Eggs with Oyster Mushrooms and Candied Peppers

Name: Oeufs voilés pleurotes et poivrons confits
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4 portions
Ingredients: 8 œufs extra frais4 toasts parés, passés au beurre et taillés en 4 triangles.250 g de petites pleurotes juste essuyées1 gousse d'ail dégermée et taillée en 250 g de poivrons jaunes confits50 de poivrons rouges confits60 g de beurre 1/2 selune noix de beurre+ un peu d'huilevinaigre de cidre (si possible)poivre blanc du moulinsel fin.

By chef patrick ★ ★ ★ ★ ★ 4.2/5 (13 reviews) Other dishes

Prep 10 min

Cook 5 min

Total 15 min

Servings 4 serv.

Ingredients for 4 servings

8 extra fresh eggs
4 trimmed toasts, buttered and cut into 4 triangles
250 g small oyster mushrooms, just wiped clean
1 clove garlic, germ removed and halved
50 g candied yellow peppers
50 g candied red peppers
60 g salted butter
a knob of butter + a little oil
cider vinegar (if possible)
freshly ground white pepper
fine salt

Step-by-step directions

1- In a pan, melt your butter with a splash of oil. When hot, add your oyster mushrooms and your 2 1/2 cloves of garlic, salt and pepper, sauté everything for 3 minutes then turn off the heat and cover.

2- If you have* 4 small pans, heat them with a nice knob of salted butter in each, a tablespoon of mineral or spring water, salt lightly and pepper from the mill. Once the butter has barely melted, crack 2 eggs into each pan, lower the heat as your eggs must cook slowly. When the whites are cooked, pour a few drops of vinegar over each, place the most airtight lid possible (or an inverted plate) and continue cooking for 1 minute so your eggs will be "veiled". Then slide them onto hot plates, arrange your peppers and reheated mushrooms, place your croutons around them and give a good grind of pepper before serving.
* You can make them in several batches
One more thing: As you have probably noticed, I have not indicated fried eggs in this recipe. Fried eggs are a recipe in their own right, cooked in small porcelain dishes, hence the name.

Croutons Pleurotes