Soft-boiled eggs with mushroom toast
Mathieu Mazzoleni
Chef at Domaine de La Blommerie in Mouscron.
Originally from Tourcoing, Mathieu is one of the regular chefs at the Domaine de La Blommerie, where he has been working for Christophe Baert for 12 years.
Mathieu particularly enjoys working with eggs because you can do everything with them, from savoury to sweet, with an infinite number of combinations.
“With the eggs,
it’s all about imagination!”
Mathieu Mazzoleni
Ingredients for 4 people
- 4 Columbus eggs
- 4 thick slices of white bread
- 200g clarified butter
- 400g mushrooms
- 50g chopped parsley
- 50g chopped tarragon
- 80g bacon matches
- garlic, salt and pepper
Preparation
- Brown the bread slices in the clarified butter. Leave to cool on a wire rack.
- Cut the toast into a tray shape.
- Fry the mushrooms in butter with the garlic. Mix with the chopped tarragon.
- Plunge the eggs into boiling water for about 5 minutes. Remove and shell.
- Fill the toast with the mushrooms and place the egg on top.
- Sprinkle with cooked bacon strips and chopped parsley.
