
A dish to enjoy throughout the year with seasonal mushrooms.
Ingredients For
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x 8
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7 oz
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0.25 bunch
Preparation
1
Preheat the oven to 350°F and prepare the ingredients

©Dan Atkins
2
In a frying pan, add a little bit of butter and sweat the mushrooms for 2 minutes. Make sure you don’t season them at that stage. Set aside

©Dan Atkins
3
In a pan, put the butter to melt, add the shallots and cook for 5 minutes - they shouldn’t brown. Add white wine, reduce by turning up the heat, and add the cream.

©Dan Atkins
4
Stir in the cooked mushrooms and the parsley.

©Dan Atkins
5
Season with salt and pepper to taste.
6
Use four individual ramekins. Butter and season them, then break two eggs in each of them.

©Dan Atkins
7
Prepare a bain-marie: fill a casserole dish large enough to hold your ramekins or your oven tray with hot water, so that the ramekins bathe about halfway up their sides in water. Cook for 6 minutes

©Dan Atkins
8
The egg whites will not be fully cooked at this stage: pour the warm mushroom sauce on top of the eggs, and they will be done perfectly. Serve with toasted bread and cured ham if you like.

©Dan Atkins
Contributor

Chef