The great thing about this recipe is that even if you mess it up (which is tough to do), you still have a delicious mushroom and bacon cream that you can pour on toast and call it a day. This is a classic coddled egg but with much more garnish.
Recipe information
Yield
Serves 2
Ingredients
Preparation
Step 1
In a frying pan, sweat the mushrooms with the butter over medium heat for about 2 minutes, or until the mushrooms have released their water. Add the shallot, bacon, and a pinch each of salt and pepper and simmer for 5 minutes.
Step 2
Meanwhile, ready a bain-marie: place 2 ramekins, each about 2/3 cup (160 ml), in a small pan. Fill the pan with water to reach about halfway up the sides of the ramekins. Take the ramekins out and put the pan of water on to boil.
Step 3
Meanwhile, add the cream, stock, and vin jaune to the mushrooms and cook over medium heat, stirring occasionally, for 5 to 7 minutes, or until the cream has reduced by one-third.
Step 4
Fill each ramekin two-thirds full with the cream mixture. Crack 1 egg onto each ramekin, nesting it on top of the cream mixture.
Step 5
The water should now be boiling: using tongs, carefully place each ramekin into the pan of boiling water and cover the pan immediately. Cook for 5 minutes, or until the egg whites are cooked but the yolks are still slightly runny.
Step 6
Remove the ramekins from the pan and serve at once with the buttery toast soldiers.
