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Bordeaux Eggs

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

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.

Recipe Summary

Cuisine: 
French
Course: 
Breakfast
Servings: 
4

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