Eggs with Fresh Mushrooms - Chef Jean Bardet


Eggs with Fresh Mushrooms - Chef Jean Bardet-

Poaching the eggs:
  1. Boil 2 liter water in a large saucepan and add vinegar. Do not salt the water. Break the eggs over a saucer and glide them one-by-one into the boiling water.
  2. Control the cooking with your finger. They must stay supple.
Cooking the mushrooms:
  1. Pour 0.21 cups olive oil in a pan and add the cut mushrooms.
  2. Heat them gently. Salt and pepper.
Serving the dish:
  1. Place 2 eggs on each warm dish.
  2. Cover them with mushrooms, on which you add 4 tbsp. minced chives. Then, pour the rest of the oil over each egg, as well as some grains of the salt flower.
  3. At the very end, cut the eggs, so that the egg yolk flows harmonically over the dish.