Ingredients
- 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
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a few sprigs of chives
Preparation
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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.
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Cut the ham into strips. Butter the two ramekins.
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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.
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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.
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Chop the chives on the ramekins and enjoy hot with toasted bread.
