Fried Eggs with Cream Sauce and Chanterelles
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Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 30 min.
Ready in
Ingredients
for
4
- For the cream sauce
- 1 shallot
- 1 Tbsp butter
- 1 splash dry white wine
- 150 milliliters Whipped cream
- 1 tsp Horseradish (jarred)
- salt
- For serving
- 1 handful fresh parsley
- vegetable oil (for frying)
- 150 grams Horn of plenty mushroom
- 2 Tbsps butter
Preparation steps
1.
For the sauce: Peel the shallot and chop finely. Heat the butter in a pan and deglaze with the white wine. Bring to a boil, add the heavy cream, reduce heat and simmer for a few minutes. Puree with an immersion blender and season with horseradish and salt.
2.
Rinse the parsley, pat dry and remove the leaves. Fry briefly in hot oil and drain on paper towels. Wipe the mushrooms with a damp cloth and cut into bite size pieces. Sauté in 1 tablespoon of hot butter for 1-2 minutes. Season with salt and pepper and remove from the pan. Fry the eggs in the remaining butter and transfer to serving plates. Serve with the cream sauce and the mushrooms and garnish with fresh parsley.
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