Creamy, runny, tender and full of flavors… These baked eggs with truffle, brie, and mushrooms will win everyone over! A simple, quick and effective idea for a festive starter.
A starter worthy of a starred restaurant at home? Here are ultra-simple and quick baked eggs to impress your guests! We go for deep flavors of mushrooms and truffle for the festive touch and for indulgence, we opt for the irresistible creaminess of a good brie… With its velvety truffle cream and its yolk still running, these baked eggs will be a hit for year-end celebrations (and not only)! Your taste buds will not be able to resist so much indulgence and creaminess. Plus, it’s ready in under 15 minutes! No reason not to succumb to these baked eggs with mushrooms, truffle and brie for the holidays.
To make this recipe, follow the steps below :
RECIPE: BAKED EGG WITH TRUFFLE, BRIE AND MUSHROOMS
For 4 servings
Ingredients:
– 4 eggs
– 200 g button mushrooms or forest mix (fresh or frozen)
– 120 g brie (with or without rind)
– 20 cl thick cream
– 1 tablespoon mushroom and truffle sauce (tartufata)
– Salt, pepper
– 1 knob of butter
– A few toasted hazelnuts
– 2 tablespoons chopped parsley
– 1 drizzle of truffle oil
– 1/2 baguette
– 1 knob of salted butter
Preparation :
1. Preheat the oven to 180°C (fan-assisted).
2. Finely slice the mushrooms. In a pan, sauté the mushrooms with a knob of butter and a tablespoon of chopped parsley. Lightly salt and sauté until they release their moisture and are golden.
3. In a bowl, mix the thick cream with the truffle sauce, a little salt and pepper. Taste and adjust the intensity of the truffle.
4. Divide the sautéed mushrooms among ramekins or small cocottes. Add small pieces of brie, then pour one spoonful of truffle cream.
5. Crack delicately one egg on top and add another spoonful of truffle cream around the yolk (without completely covering it).
6. Arrange the cocottes in a large oven-safe dish filled with hot water halfway up for a bain-marie cooking. Bake 10 to 12 minutes so that the white is cooked and the yolk remains slightly runny.
7. Sprinkle with crushed hazelnuts, chopped parsley and a drizzle of truffle oil.
8. For the dippers, cut the bread in half and toast in a toaster, oven or air fryer. Spread with salted butter, cut into small slices and dip into the baked eggs!
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