Chanterelles with egg

Name: Chanterelles with egg
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 300 g Chanterelles; 3-4 Stem(s) flat leaf parsley; 1 Onion; 5 TABLESPOONS Oil; 100 ml dry white wine; 200 g Whipped cream; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 Eggs (size S); 4 discs Toast bread (approx. 25 g each)

AUTHOR
Kelley Price

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

300 g Chanterelles
3-4 Stem(s) flat leaf parsley
1 Onion
5 TABLESPOONS Oil
100 ml dry white wine
200 g Whipped cream
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 Eggs (size S)
4 discs Toast bread (approx. 25 g each)

Directions

1
Wash and clean the mushrooms thoroughly, halve them if necessary and drain well. Wash parsley, shake dry, pluck off leaves and chop finely, except for a few for garnishing. Peel onion and chop finely.
2
Heat 3 tablespoons of oil in a frying pan. Fry the mushrooms for 6 - 8 minutes while turning them. Add the onions after half the frying time. Deglaze with white wine. Let it boil down to about half. Add cream and parsley and simmer for another 2 minutes.
3
Season to taste with salt and pepper.
4
Place the mushrooms and sauce in 4 ovenproof dishes (approx. 300 ml each). Carefully break open 1 egg each and let it glide on the centre of the dish. Place the ramekins in an ovenproof dish filled with hot water so that about 2/3 of them are in hot water.
5
Bake in a preheated oven (electric cooker: 150 °C/ convection oven: 125 °C/ gas: see manufacturer) for about 15 minutes.
6
In the meantime cut the bread into 3 strips. Heat the remaining oil in a frying pan and fry the bread strips for 3-4 minutes, turning them until golden brown. Take the ramekins out of the oven, garnish with parsley
7
Add strips of bread.