Breakfast

Œufs Cocotte aux Chanterelles et Truffle Beurre

Name: Œufs Cocotte aux Chanterelles et Truffle Beurre
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 2 servings
Ingredients: 4 large eggs (room temperature); 250g fresh chanterelle mushrooms, cleaned & halved; 3 tbsp unsalted butter, divided; 2 sprigs fresh thyme; 1 shallot, minced; 80ml heavy cream; 15g black truffle, thinly shaved; Fleur de sel & cracked black pepper; 4 thick slices sourdough; 1 tsp Dijon mustard

Creamed chanterelles and fresh thyme perfume silken baked eggs in individual ramekins, crowned with truffle beurre blanc and fleur de sel. Toasted sourdough soldiers arrive at the table still steaming, ready for dunking into the molten yolk and mushroom cream.

563cal 16gprotein 14gcarbs 50gfat 15min prep 35min cook 2serves

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