Adapted from Michael Roux "Eggs", page 121
Ingredients:
A bunch of Shitake mushrooms
1.5 tbsp softened butter - enough to coat 6 ramekins and for sauteeing mushrooms
One cup heavy cream
juice of 1/2 lemon
half a handful of snipped italian parsley leaves
leaves from several small thyme sprigs
salt and pepper
6 eggs6 ramekins
Preheat overn to 325 degrees. clean and dice mushrooms.
heat butter in a small skillet and sute the mushroom slices.
Pour 2/3s of cream into a pan and boil over medium heat until reduced
by 25%. Add chopped mushrooms and lemon juice and cook gently for about
5 minutes. Take off the heat, add herbs and season to tast. let cool.
butter the insides of the ramekins. Divide cream and mushroom mixture
between the dishes. Tip one egg into each ramekin and pour rest of the
cream over the whites.
Bake about 11-12 minutes depending on how soft you like the eggs.
Serve in ramekin. Would be nice with some crusty french bread.
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