Breakfast

Œufs Cocotte aux Champignons Sauvages et Truffe Noire

Name: Œufs Cocotte aux Champignons Sauvages et Truffe Noire
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Yield: 2 servings
Ingredients: 4 very fresh large eggs; 200g mixed wild mushrooms (porcini, chanterelle, cremini), finely chopped; 2 shallots, minced; 2 cloves garlic, minced; 45ml heavy cream; 15ml Armagnac or cognac; 3g black truffle, shaved thin; 8 fresh sage leaves; 30g panko breadcrumbs; 30g unsalted butter; 2g fresh thyme leaves; fleur de sel and cracked pepper to taste; 30ml whole milk

Creamy, barely-set eggs nestled into a silken mushroom ragout infused with shallots, thyme and a whisper of Armagnac, crowned with shaved black truffle and golden sage-panko. The interplay of earthy fungi, umami depth, and the luxurious tremor of soft-cooked yolk demands attention and a piece of toasted brioche.

485cal 19gprotein 25gcarbs 33gfat 15min prep 18min cook 2serves

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