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Bordeaux Eggs

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  Eggs 4
  Cepe/Boletus mushrooms 1⁄2 Pound
  Shallots 2
  Oil 2 Tablespoon
  Parsley 1 Tablespoon
  Butter 1 Tablespoon

Chop the cepe mushrooms and shallots up finely; cook in a fireproof dish in oil over an asbestos mat; add seasoning.
After cooking for 1 minute, cover, so that the mushrooms stew in their natural juice.
Lift the cover again, let this juice evaporate as you cook for a few minutes longer, then add a tablespoonful of chopped parsley.
When nearly all the juice has disappeared, spread the mixture evenly over the bottom of the dish, and break the eggs over it.
Add salt, pepper, sprinkle a little chopped parsley round the yolks of the eggs, and pour over them a few drops of melted butter.
Cook for just long enough to set the whites of the eggs slightly; then put the dish in the oven to finish cooking the eggs —which should not be allowed to become hard.

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Nutrition Rank

Nutrition Facts

Serving size

Calories 188 Calories from Fat 140

% Daily Value*

Total Fat 16 g24.2%

Saturated Fat 4.5 g22.4%

Trans Fat 0 g

Cholesterol 219.5 mg73.2%

Sodium 76.8 mg3.2%

Total Carbohydrates 5 g1.5%

Dietary Fiber 0.69 g2.8%

Sugars 1.4 g

Protein 8 g17%

Vitamin A 16% Vitamin C 12%

Calcium 3.9% Iron 8.8%

*Based on a 2000 Calorie diet

Bordeaux Eggs Recipe