seen by Nathalie Le Bayon
Ingredients for 4 personnes :
- 4 eggs
- 1 buckwheat pancake
- 1 chiseled shallot
- 100 g of butter
- 500 g of minced Paris mushrooms
- 250 g of Paris mushrooms cut in quarters
- 20 g of minced ginger
- 250 g of chicken broth
- 100 g liquid cream
- Chopped parsley
- A few cubes of ham
- Salt, pepper
- 1 nut of melted butter
Coddled egg and buckwheat pancake
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Coddled egg and buckwheat pancake
Step 1. Take one buckwheat pancake and cut 4 small pancakes with a special cutter. Butter them with melted butter and put them in the oven on sulfurised paper les, at 100°C until they are nice and golden. Set aside.
Step 2. In a pan, fry a chiseled shallot in 40 g of butter. Add the 500 g of minced mushrooms, the chopped ginger and mix with the help of a spatula. Pour the chicken broth and cover, to let cook with small quivers during 15 minutes. At the end of the cooking, filter and set aside the broth.
Step 3. To cook the coddle eggs, boil 2 liters of water in a pan and delicately dip the 4 eggs, cook during 6 minutes precisely, then remove the shell.
Step 4. In a pan mix 300 g of broth obtained of 100 g of liquid cream. Bring the velvety cream to a boil, add 30 g of butter, mix with a whip and rectify the seasoning.
Step 5. Pan fry the 250 g of mushrooms chopped in quarters with 30 g of butter for coloring and sprinkle at the end of the cooking with a table spoon of chopped parsley. Recitfy the seasoning.
Step 6. In 4 soup plates place a bed of mushrooms, 1 coddled egg and add a few cubes of fresh ham. Sprinkle with parsley and pour the velvety cream of warm mushrooms around the egg. Delicately place the crispy pancake on the egg at the end and enjoy.
