Ingredients

The following ingredients have 4 Servings
  • 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

Instruction

  • 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.