At the end of summer, my dog's walks become quite enjoyable: last week, I found lots of porcini mushrooms, and yesterday, to my surprise, I picked two large handfuls of chanterelles. I didn't have anything to carry them in, so I had to stop my foraging. But it was enough for a light starter: a quick and easy baked egg with chanterelles. The most time-consuming part was cleaning the mushrooms, but they were relatively clean. Microwave baked eggs save time while preserving the flavor of the chanterelles. The recipe is simple and doesn't require many ingredients. You start by sautéing the mushrooms to concentrate their flavor. Then you divide them among ramekins with a little cream. The egg cooks directly on top in just a few seconds. The microwave replaces the oven and provides rapid cooking. The white should remain firm while the yolk retains its runny texture. This method offers a practical alternative for preparing a light meal. Baked eggs are best enjoyed hot, directly from the ramekin. They pair well with a green salad or some steamed potatoes. This dish is suitable for a gluten-free diet and beautifully showcases seasonal chanterelle mushrooms.
Ingredients
Preparation
-
Clean the chanterelles with a damp cloth and cut off the larger ones.
-
Heat the oil in a pan, add the garlic then the chanterelles. Season with salt and pepper and sprinkle with parsley.
-
Divide the sautéed chanterelles between two microwave-safe ramekins.
-
Pour a little cream over the chanterelles.
-
Crack an egg into each ramekin.
-
Cover with a lid or pierced microwave film.
-
Cook for 45 seconds at 900W. Check: the white should be set and the yolk still runny. Adjust in 10-second increments if necessary.
