Egg baked in a potato and mushroom ramekin
Ingredients
For
4
personnes
- 4 nice potatoes
- 4 thin slices of smoked bacon
- 4 whole eggs
- 200g of chanterelles
- 200g of black trumpet mushrooms
- 6cl of white wine
- 6cl of full-fat single cream
- 1 small shallot
- 1 clove of garlic
- Olive oil with a traditional flavour
- Espelette chilli
- Salt and freshly ground pepper
Tip
This traditional-style olive oil offers notes of black olives, cocoa, sourdough bread, vanilla and candied fruit, without any bitterness.Traditional-style olive oils: PDO Vallée des Baux-de-Provence – ripened olives, PDO Aix-en-Provence – ripened olives, PDO Provence – ripened olives and oils made from ripened olives.
Instructions
Preparing the potatoes:
- Boil, steam or bake the potatoes. Set aside to cool, then use a knife or a small spoon to hollow out the potatoes so that they can hold the eggs.
Cooking:
- Wrap the thin slices of bacon round the potatoes. If necessary, you can use two slices of bacon. Use toothpicks to hold the slices in place whilst cooking.
- Crack the eggs so that the whites are poured into the potatoes first. Set the yolks aside to be added at the end of cooking.
- Bake the potatoes with the egg whites in an oven preheated to 190°C for about 15 to 20 minutes, depending on your oven.
Wash the mushrooms, then fry them in olive oil to taste, in the traditional way, for about 2 minutes. Season with salt. Add the white wine and cook for 4 to 5 minutes. Pour in the single cream, then adjust the seasoning. Leave to cook for a few more minutes.
- Next, gently place an egg yolk on top of each potato, then season with salt and pepper. Return to the oven for about 2 to 3 minutes. Drizzle with a little olive oil, then serve whilst hot.
Tip
This traditional-style olive oil offers notes of black olives, cocoa, sourdough bread, vanilla and candied fruit, without any bitterness.Traditional-style olive oils: PDO Vallée des Baux-de-Provence – ripened olives, PDO Aix-en-Provence – ripened olives, PDO Provence – ripened olives and oils made from ripened olives.
We recommend...
For this recipe, we recommend using a PDO huile d'olive d'Aix-en-Provence – olives maturées for its mild flavour and notes of sourdough bread, black olives, cocoa and cooked artichoke. Don’t have any? No problem, you can also use a PDO huile d'olive de Provence – olives maturées – or PDO huile d'olive de la Vallée des Baux de Provence – olives maturées – or a PDO huile d'olive de Corse – Oliu di Corsica – récolte à l'ancienne.
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