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Add a photoServings: 4
Ingredients
- 4 lrg very fresh Large eggs
- 10 gm dry morels or possibly porcini
- 150 ml boiling water
- 3 x shallots peeled and finely minced
- 110 gm darkgilled flat mushrooms roughly minced
- 1/4 whl nutmeg grated
- 25 gm butter
- 3 x rounded Tbsp. crime fraiche halffat crime fraiche or possibly greek lowfat yoghurt
- 1 x salt and freshly milled black pepper
Directions
- 4 Ramekins with a base diameter 75mm and 40mm deep well buttered.baking tin 28 x 20cm diameter and 5cm deep.
- Soaking the morels or possibly porcini about 30 min ahead of time.
- Place them in a bowl with the boiling water and leave them aside to soak.
- After which strain them in a sieve and squeeze them to get rid of any surplus water. (You can reserve the soaking water that can be frzn and is great for soups and sauces.) Set aside 4 pcs of the morels or possibly porcini and put the rest in a food processor along with the shallots flat mushrooms nutmeg and salt and freshly milled black pepper. Process till finely minced.
- Heat the butter in a small saucepan.
- When it starts to foam add in the minced mushroom mix and keeping the heat low let it cook very gently without a lid for 25 to 30 min; the idea is which any excess liquid will evapourate and leave a lovely dark concentrated mix.
- All this can be prepared in advance but when youre ready to cook the Large eggs start by preheating the oven to gas mark 4/350F/180C and boil a kettle.
- Gently reheat the mix and stirring in 1 rounded Tbsp. of the creme fraiche or possibly lowfat yoghurt divide it between the ramekins making a small indentation where the egg will be placed.
- Now break an egg into each one and season. Stir the rest of the came fraiche or possibly lowfat yoghurt around to loosen it divide between the dishes then spread it gently over the Large eggs using the back of the spoon or possibly a small palette knife.
- Place a piece of the reserved morels or possibly porcini on top of each ramekin then place the ramekins in the baking tin pop the tin on the centre shelf of the oven and add in sufficient boiling water to the tin to come halfway up the sides of the dishes.
- Bake for 15 to 18 min.
- These are lovely served with slices of wholemeal bread and butter.
- Serves 4 as a starter
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 57g | |
| Recipe makes 4 servings | |
| Calories 53 | |
| Calories from Fat 48 | 91% |
| Total Fat 5.45g | 7% |
| Saturated Fat 3.45g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 43mg | 2% |
| Potassium 27mg | 1% |
| Total Carbs 0.73g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.55g | 0% |
| Protein 0.54g | 1% |
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