Egg en cocotte with chanterellesEgg en cocotte with chanterelles
1 tablespoon olive oil
Sea salt and freshly ground pepper
3.4 oz. (100 g) chanterelles (alternatives: Karl Johan, field or oyster mushrooms)
0.3 oz. (10 g) butter
1 oz. (30 g) Prima Donna maturo
2 sprigs chervil
Crack open the eggs one at a time. Lightly grease four ovenproof dishes or small bowls with olive oil and place 1 egg in each bowl. Season the eggs with salt and pepper, put them in a 170° oven and bake them for around 10-12 minutes until just firm. Clean the chanterelles with a brush and cut off the stem ends. Melt the butter in a pan and sauté the chanterelles on medium heat for 2-3 min. and season with salt and pepper. Pour the sautéed chanterelles on top of the baked eggs. Crumble or grate cheese over them and sprinkle a little fresh chervil on top.
Serve the eggs while still warm as a mouth-watering brunch dish or a decadent breakfast.