Fall has finally come and it’s now the time for picking huge amounts of mushrooms in the woods here in Sweden. My favorites are the lovely and delicate chanterelles. They are so tasty!
Mushroom picking and the fall season are to me strongly linked to the long walks in the woods I used to take with my sisters when I was a child. At this time of the year, I love the colors of the leaves changing day after day and this nice smell of nature.
These great memories are perfect for the new culinary challenge of the Bataille Food 16 in which all the participants gather today around a recipe from their childhood, that makes use of any kind of cream and herbs. I don’t have any particular recipe in mind that I used to eat when I was a child with these ingredients but I figured that I might have had some baked eggs with cream at some point. Eggs are quick and easy and can be a very refined dish as well!
The recipe I suggest here is a “rebirth” of my childhood memories, or more exactly a fusion between an existing recipe from my past and my fantasy from today. It ended up in some refined baked eggs with chanterelles and thyme I prepared my own way. This recipe is surprisingly good, you will all love it for sure!
- 1 Tablespoon butter
- 4 Tablespoons (60g) heavy cream
- Salt and pepper
- 1 Tablespoon olive oil
- 4 oz. chanterelles
- 2 Tablespoons (30g) fresh thyme, minced (+1 for decoration)
- 1 shallot, minced
- 4 large eggs
- 1 oz parmesan cheese, grated
- Preheat the oven to 375°F (180°C). Butter 4 small bowls or ramekins.
- In a medium sized blend the heavy crem and season with salt and pepper. Pour a scant tablespoon of heavy cream in each ramekin and set aside.
- Heat olive oil in a small saute pan over medium high heat and add in chanterelles, thyme and shallots. Cook until chanterelles are tender, about 3-5 minutes. Evenly divide mixture between 4 bowls or ramekins and crack one egg on top of each bowl/ramekin. Season with pepper.
- Place bowls in a baking dish and pour enough boiling water to come halfway up each bowl/ramekin. Place in the oven and bake for 15 minutes or until whites are set and the yolk is still soft. Sprinkle some fresh thyme to decorate and the parmesan cheese and serve immediately.