Eggs Champignon Recipes

OMELETTE AUX CHAMPIGNONS

Steps:

• Cut the mushrooms into thick slices, and on high heat saute in 2 tablespoons of butter in a non-stick frying pan on low heat.
• In a medium bowl whisk the eggs by hand for 10 or 15 minutes until a frothy mousse forms on top. Add creme fraiche and chives. Season the eggs with sea salt and white peppercorns.
• In a separate, large, non-stick frying pan melt 1 tablespoon of butter on a low heat, taking care not to burn it. Pour in the eggs and cook for about 2 minutes. The slower you cook it, the better the omelette.
• When the omelette is cooked around the edges but still runny in the middle, add mushrooms. Cook until the eggs are firm, or to taste.
• Using a spatula ease the omelette onto a plate and flip it in half. Slice into six portions.
• Garnish with finely chopped chives and serve with a green salad.

CHAMPIGNONS à L'AIL (GARLIC MUSHROOMS)

Steps:

• Smash and chop two cloves of garlic. Put 2 tbsp of butter in a small pan and add an approximately equal quantity of chicken stock.
• Heat the pan, medium-high, until the butter melts and then drop in the garlic.
• Simmer for a few moments and then put in the cleaned trimmed mushrooms.
• Simmer open very gently for about 10 minutes so that the butter and water foams into a smooth sauce and some of the water evaporates away.
• Serve hot as a starter.

SPINACH-MUSHROOM SCRAMBLED EGGS

Steps:

• In a small bowl, whisk eggs, egg whites, salt and pepper until blended. In a small nonstick skillet, heat butter over medium-high heat. Add mushrooms; cook and stir 3-4 minutes or until tender. Add spinach; cook and stir until wilted. Reduce heat to medium., Add egg mixture; cook and stir just until eggs are thickened and no liquid egg remains. Stir in cheese.

EGGS CHAMPIGNON

Steps:

• Hollandaise Sauce:.
• Place egg yolks, lemon juice and seasonings in a blender.
• Heat butter in small saucepan until foaming but dont let burn.
• Cover blender and blend at top speed for 3 seconds.
• Remove nob from top and pour butter in a thin stream of droplets into blender while blender is going at top speed.
• Makes 3/4 Cups of sauce.
• Eggs recipe:.
• Melt 1 stick of butter in saucepan with garlic if desired and saute sliced mushrooms until done.
• With slotted spoon remove mushrooms from butter, reserving butter to saute the mushroom caps.
• Saute mushroom caps.
• Spread cooked sliced mushrooms on toast.
• Poach eggs.
• Put poached egg on top of mushrooms slices on the toast.
• Pour hollandaise sauce over all.
• Garnish with the sauteed mushroom caps.