SAVOURY
Little Egg Cup
Not only does this look super cute when served, it is the perfect Sunday brunch. Be sure to impress your loved ones with these deliciously creamy egg and Girolle mushroom little cups – an absolute delight.
- Prep Time10 min
- Cook Time18 min
- Total Time28 min
- Serving Size2
FOR THE EGGS
- 4 Eggs – room temperature
- 2 Tbsp. Olive oil plus a little more to brush inside of the cups
- 180 g Girolles – sliced
- 4 Tsp. Crème fraîche
- A pinch of piment d’espelette or cayenne pepper
- Salt and pepper
TO SERVE
- 1 Tbsp. Fresh cress
- 1 Slice of rye bread
Method
Preheat your oven to 180°C/350°F.
Brush a little olive oil in four espresso cup or similar oven proof dishes. Season the bottoms of the cups with a pinch of salt and pepper and set aside.
Heat the olive oil in a pan over a medium high heat and the girolles. Cook for 5 minutes or until soft but not mushy. Season with pinch of salt and pepper to taste.
Pour a tablespoon of crème fraîche on the bottom of each cup. Divide the cooked girolles amongst the 4 cups and crack an egg in each. Sprinkle a little piment d’Espelette on the top. Place the cups on a baking tray and fill the tray with water to cook au bain marie.
Bake until the whites are set, but ensure that the yolks are still soft and runny – this should take around 10 to 12 minutes.
Garnish with a little cress, some rye bread soldiers and serve immediately.
Enjoy… Bon appetit! ♥♥♥
