Usually, on this festive season, I would whip out recipes preparing you lovely people for the holidays. But unfortunately, my health isn't in the right place. I am still having lower back pain as well as a nasty cough (post covid19). I am also breathless with fatigue. In the meantime. as much as I can, I will continue to post simple and easy recipes.
This recipe is actually inspired by the great Jacques Pépin. His version is more elegant and classy than mine; he made it looks so easy. At the age of 85, he is still sharing his recipes and knowledge about cooking and baking. A legend indeed.
To make this dish my own, I used some Japanese ingredients, and of cos, I have to present this classic dish differently. I hope I did not offend the French with my version. Anyway, during the cooking of the eggs, you can stop at 3 mins. You will get runny and creamy eggs. You can dip the croutons into the eggs and serve the cream of mushrooms on the side. It will be heavenly too.
Ingredients:
(Inspired by Jacques Pépin)
(Serve 3)
Croutons:
Stale Bread, 3 Slices
Sesame Oil, A Few Drizzle
Sea Salt, Pinc
Nori Flakes, Pinch
Shichimi Togarashi, Pinch
Cream of Mushrooms:
Olive Oil, 2 TBSP
Red Onion Finely Diced, 1
Shiitake Mushrooms Finely Sliced, 220g
Unsalted Butter, 1 TBSP
Sea Salt, Pinch
Nori Flakes, Pinch
Shichimi Togarashi, Pinch
White Soy Sauce, 2 TBSP
Garlic Finely Minced, 3 Cloves
Heavy Whipping Cream, 120g
Eggs:
Sesame Oil, For Brushing
Nori Flakes, Pinch
Shichimi Togarashi, Pinch
Eggs, 3
Fresh Lemon Zest, 1/2 Lemon
Equipment:
Oven
Cast Iron Skillet / Pan
Pot
Ramekins
Directions:
Prepare the croutons.
Preheat oven to 190 degree celsius or 375 fahrenheit.
Slice the bread to the same size as the ramekins.
Transfer onto a baking tray lined with parchment paper.
Drizzle sesame oil over the bread, making sure the bread is well coated.
Sprinkle nori flakes and shichimi togarashi over the top.
Wack into the oven and bake for 15 to 20 mins or until the bread is golden crispy brown.
Set aside.
Prepare the cream of mushrooms.
In a skillet over medium heat, add olive oil.
Once the oil is heated up, add in the onion.
Saute until the onion is translucent.
Add in the mushrooms.
Saute until well combined.
Add in butter. Season with salt, nori flakes and shichimi togarashi.
Saute until the mushrooms are lightly caramelized.
Deglaze the skillet with white soy sauce.
Add in garlic and saute until aromatic.
Deglaze furthermore with the cream.
Continue cooking until the cream has reduced to about 1/4.
Remove from heat and set aside.
Prepare the eggs.
In a pot over low heat, add 1/2 inch of water.
Brush the ramekins with sesame oil.
Sprinkle nori flakes and shichimi togarashi over the ramekins, coating well.
Crack eggs into cups and slide the eggs into the individual ramekins.
Transfer the ramekins into the pot of water.
*The water should be barely simmering.*
Cover and cook for 5 mins.
*You can stop at 3 mins and eat the eggs right outta ramekins with croutons and mushrooms on the side.*
Remove the ramekins from heat.
Run a knife along the edges to loosen the eggs.
Place the croutons inverted onto the ramekins and flip. The eggs should come right off.
*Careful as the ramekins are still hot.*
Scoop the cream of the mushrooms onto serving plates.
Place the croutons-eggs over the mushrooms.
Grate some lemon zest over the top.
Serve immediately.
Creamy mushrooms...
Yolk porn...
The perfect bite...