Ingredients
Check off ingredients as you go
- 800 g (1.75 lb) mixed mushrooms (oyster, porcini, button…)
- 2 Tbsp olive oil (or butter)
- 3 cloves garlic, minced
- chopped flat-leaf parsley
- Salt, pepper
- 4 large eggs
- a few sprigs fresh chives, snipped
Why “œuf parfait”?
It’s the name given to this egg, which has become quite popular in recent years. What makes it special is that it’s cooked at a low temperature (around 63-64°C / 145-147°F) for an hour. This cooking gives it a silky texture, with a white that is set but still soft and a runny yolk.
If you want to make the slow-cooked egg (see the variations at the end of the recipe), put the eggs in water and cook them at 64°C (147°F) for one hour.
Clean and slice the mushrooms. Put the mushrooms in a dry skillet over fairly high heat. As soon as they start to brown and smell wonderful, add the olive oil or butter, stir, and add the garlic. Continue cooking until the mushrooms have released all their liquid. Turn off the heat and add the chopped parsley. Season with salt and pepper.
On each plate, arrange the sautéed mushrooms, then place an egg in the center, having very gently removed its shell. Season the egg with salt and pepper. Sprinkle with snipped chives.
Tips and variations
Slow-cooked eggs are much easier to make with a multicooker (or sous vide device) where you can set the temperature. If you don’t have one, you can simply substitute a poached egg or a soft-boiled egg. As long as you have a runny yolk!
To get the egg onto the plate without breaking it, I recommend removing only one piece of shell, just big enough for the egg to pass through, so you can gently slide it onto the plate.