• Prep Time 10 minutes
  • Cook Time 10-13 minutes
  • Serving For 2 People
  • Difficulty Easy
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Recipe Description

Laurent Lherisson is Executive Chef – Culinary from Grand Millennium Kuala Lumpur. He took this opportunity to share his favourite recipe that is under 30 minutes for fellow Malaysian to enjoy while observing MCO from home.


Recipe Ingredient

  • 1 Tablespoon Olive Oil
  • 2 Tablespoons Grated Gruyere Cheese
  • ½ Cup Sautéed Chopped Mushrooms
  • ½ Cup Heavy Whipping Cream
  • Salt and Pepper to Taste
  • 2 Eggs
  • ¼ Teaspoon Chopped Fresh Chives

Instructions

  1. Preheat the oven to 375 degrees F (190 degrees C). Boil water in a kettle.
  2. Grease the 2 ramequin dishes with olive oil. Distribute the mushrooms over the bottom and sprinkle with 1 tablespoon Gruyere cheese. Pour the cream on top and season with a little pepper.
  3. Crack 1 egg in each ramequin dish, making sure egg yolks remain intact. Sprinkle with remaining 1 tablespoon Gruyere cheese and fresh chives. Season with salt and pepper. Cover ramequin dish and place into a roasting pan. Pour in enough boiling water so it reaches about halfway up the ramequin dish.
  4. Bake in the preheated oven for 9 minutes with the lid on. Uncover and continue baking until the egg whites are just set but the yolks are still runny, 3 to 6 additional minutes.
  5. Served with toasted bread.
  6. My trick for making sure the egg yolks don't break is to keep them cold and cracking them into a cup first, then gently slide them into the casserole dish.

    You can replace the mushrooms with any other ingredients (ham, asparagus, etc). You can replace the Gruyere cheese with Comte cheese.
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