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!
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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
- 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
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.
stephanie says
October 1, 2014 at 4:58 pmI love your recipe ! Ok j’arrête ici avec l’anglais ! J’ai eu le même problème que toi avec les ingrédients qui ne me disaient aucune recette de mon enfance donc j’ai remixé des souvenirs 🙂
Quoiqu’il en soit sublimes photos et ta recette simple mais efficace ! Bisous
Delphine Fortin says
October 2, 2014 at 7:53 am
poupougnette says
October 1, 2014 at 5:03 pmjuste parfait tes oeufs cocotte pour un repas léger et vite préparé le soir!!
j’adore les ingrédients que tu as utilisés! miam! 😉
bisous
Delphine Fortin says
October 2, 2014 at 7:50 am
Petite Cuillère says
October 1, 2014 at 5:21 pmJ’adore l’idée ! Moi qui ai quelques girolles, je vais tester 🙂
Delphine Fortin says
October 2, 2014 at 7:48 am
Florence says
October 1, 2014 at 5:37 pmMhhh, ton petit oeuf cocotte me fait bien envie …
Delphine Fortin says
October 2, 2014 at 7:48 am
Jenna says
October 1, 2014 at 6:06 pmMerci pour ses jolies souvenirs Delphine et aussi ta participation bien de saison 🙂 je suis très friande de ce style des plats j’adore je partagerais bien volontiers avec toi 🙂
Delphine Fortin says
October 2, 2014 at 7:47 am
Marion says
October 1, 2014 at 7:25 pmMiam ! Ca a l’air délicieux !
Delphine Fortin says
October 2, 2014 at 7:45 am
Julie JuleaCuisine says
October 1, 2014 at 8:56 pmHumm… J’ai jamais tenté les oeufs cocotte… Toujours un peu d’appréhension avec mon four à gaz ^^
Mais ta recette donne trooop envie 🙂 🙂
Delphine Fortin says
October 2, 2014 at 7:44 am
Marine en cuisine says
October 1, 2014 at 9:01 pmDel ! J’avoue, je n’aime pas les oeufs … Mais ta recette est tout à fait régressive et me ferait aimer les oeufs j’en suis sûre ! Ravie de te revoir dans cette bataille 😉 BIses
Delphine Fortin says
October 2, 2014 at 7:42 am
Patricia @ Grab a Plate says
October 2, 2014 at 1:12 amI just love chanterelles, and this dish looks absolutely divine! Thanks!
Delphine Fortin says
October 2, 2014 at 7:42 am
Calinhorely says
October 2, 2014 at 5:53 amWaw superbe entrée en tout cas !
Ça semble vraiment délicieux !
Delphine Fortin says
October 2, 2014 at 7:41 am
Hélène Keskonmangemaman says
October 2, 2014 at 9:51 amVoila , je sais exactement ce qu’il me faut sur ma liste de courses, des girolles , j’en veux , j’en bave devant mon écran , avec le thym , rhaa foodgasm assuré <3 , encore une super belle recette <3
Delphine Fortin says
October 2, 2014 at 4:27 pm
Mag de saveursetlectures says
October 2, 2014 at 3:48 pmJ’adore ces cocottes avec ces parfums d’automne..:)
Delphine Fortin says
October 2, 2014 at 4:26 pm
Sophia @ NY Foodgasm says
October 2, 2014 at 3:50 pmOh my Del, this is adorable and gorgeous! Beautiful job on this recipe!
Delphine Fortin says
October 2, 2014 at 4:25 pm
Lucie says
October 2, 2014 at 5:39 pmUne superbe recette, je n’ai jamais tenté les oeufs de cette façon, je vais acheter des petites cocottes et tenter cette recette dès que j’aurai un créneau ! bise
Valérie / Framboises et bergamote says
October 2, 2014 at 6:50 pmBelle recette pour de beaux souvenirs d’enfance …
Je crois que j’ai bien tort de ne faire que très rarement des œufs cocottes, c’est tellement bon et avec des chanterelles (girolles chez moi) cela doit ête extra !
Royal Chill says
October 3, 2014 at 9:13 amIls sont parfaits Del ! Pourtant les oeufs et moi c’est pas une histoire d’amour mais tes photos me donnent juste envie de les dévorer 🙂 Bises !
Cécile
Delphine Fortin says
October 3, 2014 at 3:41 pm
Pauline says
October 3, 2014 at 10:42 amJ’avais essayé d’en faire une fois mais j’avais raté, j’ai envie de recommancer maintenant 🙂
Tu sers quoi comme accompagnement avec ça? Du riz? Autre chose? (pas des pommes de terre vapeurs par contre, pleaase!! 😉 )
Delphine Fortin says
October 3, 2014 at 3:44 pm
Pauline says
October 3, 2014 at 7:09 pmAhah! Oui, bonne idée! 🙂
Alison says
October 3, 2014 at 4:54 pmCa a l’air tout bonnement délicieux 🙂
Delphine Fortin says
October 3, 2014 at 9:16 pm
Mila says
October 5, 2014 at 6:02 pmHi there! Just stumble upon your blog and this recipe! Wonderful photos! Chanterelles are one of my favorite mushrooms, they are very aromatic and delicious!
Cheers, Mila
Delphine Fortin says
October 6, 2014 at 7:12 am
Katherines Corner says
October 5, 2014 at 6:10 pmThank you for sharing at the Thursday Favorite Things blog hop. Watch for your feature on Monday xo
Delphine Fortin says
October 6, 2014 at 7:11 am
Culinary Flavors says
October 7, 2014 at 7:26 amI love chanterelles too and these eggs look so inviting!