Name: Baked Eggs with Chanterelles & Thyme
Cook time: 15 min
Total time: 15 min
Cuisine: Plant-based
Ingredients: 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

Baked Eggs with Chanterelles & Thyme

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Author: Delphine Fortin
Cook Time: 15 mins
Total Time: 15 mins
Yield: serves 4
Category: Savory
Cuisine: Plant-based

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!

Ingredients

Scale

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

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Instructions

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.