Today I have again a recipe which I wanted to publish a year ago. It is no longer important why it took so long, important is that the recipe is finally online. Now is the season of chanterelles, so it's time to show you this breakfast idea. Is again a simple, fast and delicious recipe…the kind of recipe you are used to. And if you do not like chanterelles or don’t find them to buy, then I have good news for you: you can use any type of mushrooms. So let’s start.
You need:
1
tsp soft butter, for ramekins
1
tbsp olive oil
½
leek
100
g chanterelles, sliced
1
clove garlic, minced
1
tbsp finely chopped parsley
30
ml heavy cream
some
cream cheese
2
eggs, room temperature
Salt
Pepper
Preheat oven to 180°C.
This is how we proceed:
Preheat oven to 180°C.
Butter 2 ramekins and set aside.
Heat olive oil in a sauté pan over medium high. Add leeks, chanterelles and garlic. Cook for 5 minutes or until soft but not mushy. Add the chopped parsley and season with pinch of salt and pepper.
Pour a tablespoon of heavy cream on the bottom of each ramekin. Divide the cooked chanterelles amongst the ramekins. Top with cream cheese. Crack the eggs and place on top.
Place the ramekins on a baking sheet and bake for about 10 minutes.
Sprinkle the tops with salt and pepper and serve immediately.
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