Europe 1 12:41 p.m., February 19, 2022

Every Saturday in the Table des bons vivants, Laurent Mariotte, his columnists and his guests share their best recipes with us.

FOR 6 PERSONS :

  • 6 large free-range eggs

  • 2 bunches of watercress

  • 40 cl chicken broth

  • 20 cl whipping cream 20% fat

  • 200g unsalted butter

  • ½ lemon juice

  • 2 liters of water

  • 250 g coarse salt

  • 120g shavings of aged Parmesan 18 to 24 months

  • 150 gr brown button mushrooms

  • 1 chopped shallot

  • A few tiny croutons

  • Espelette pepper

Bake the eggs with the shell in the center of the oven on a baking rack at 65-70° for 1 hour and 10 minutes.

Put 2L of water + 250gr of coarse salt to boil

Cut ¼ of the tail of the watercress bunches, rinse them under clear water then dip them in boiling water for 40 seconds.

Drain in a bowl filled with ice cubes and water to stop the cooking and fix the chlorophyll (green) of the watercress.

Bring the chicken broth, cream and butter to a simmer then add the very cold and squeezed watercress.

Mix with half the lemon juice, adjust the seasoning and serve for the recipe.

For the mushroom duxelles:

Coarsely chop the Paris mushrooms with the shallot and sweat in the dry olive oil, season.

Training:

In a small soup plate, place a base of mushroom duxelles, break the hot egg on top, pour the watercress velouté all around, leaving half of the egg visible.

Sprinkle the Parmesan shavings and a drizzle of olive oil around the egg.

You can add a few small croutons to it as you wish.

Good tasting 

Recommended wine:

2018 Pouilly Fumé “Villa Paulus” Domaine Masson Blondelet