Parisian-style casserole eggs


  • 2 eggs
  • 125 g of button mushrooms
  • 1 shallot
  • 15 g butter + 5 g

100 g of Paris ham

  • 200 g thick crème fraîche
  • 1/2 teaspoon(s) of Espelette pepper
  • salt and pepper

  • a few sprigs of chives


  1. Wash the mushrooms, cut them into strips. Peel the shallot and slice it. Heat the butter in a frying pan over medium heat. Add the shallot and mushrooms, then fry for 5 minutes until the mushrooms are cooked. Salt lightly. Reserve.

  2. Cut the ham into strips. Butter the two ramekins.

  3. Drop 1 tbsp. of cream at the bottom of a ramekin, add ham and mushrooms. Break 1 egg on top and add another 1 tbsp. tablespoon of cream. Sprinkle with Espelette pepper, salt and pepper. Repeat for the second ramekin.

  4. Cook the eggs in a saucepan in a bain-marie. Start cooking covered and cook for around 15 to 20 minutes, until the white begins to coagulate. Using a spatula, remove the ramekins from the pan.

  5. Chop the chives on the ramekins and enjoy hot with toasted bread.

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