French Scrambled Eggs 'Oeufs B

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Eggs		3
Egg yolk		1
Mushrooms (small)		15
Onion		1/2
Fresh parsley		as required
Lemon juice		1 tbsp
Unsalted butter		20g
Salt & pepper		as required
Toast or croutons		if you like

Method

Prep

5min

Cook

15min

Thinly slice the onion. Slice the mushrooms 5mm thick and sprinkle the lemon juice on it to prevent discolouration. Finely chop the parsley.

Put 10g of butter in a frying pan, stir in the onions and mushrooms. When softened, add the parsley.

Now make a bain marie - put boiled water in a large frying pan and maintain 80C. Crack the 3 eggs into a smaller pan and add the salt & pepper and stir very well.

Carefully place the smaller pan into the frying pan of hot water. Using a spatula, make a figure of 8 in the eggs to avoid them sticking.

If lumps begin to form, use a whisk to loosen. You're aiming to get the eggs to a dropping consistency.

Once you get to this stage, add the egg yolk and a pinch of salt and gently stir in.

Pour the eggs into a soup bowl and add the mushroom mix on top.

Place your toast on the side - it's ready to serve. Scoop the eggs and mushrooms onto the toast and enjoy!

Tips & Note

Be careful to keep the water temperature in the frying pan close to 80C, otherwise the egg in the smaller pan will become lumpy. The end result should be more like a potage soup rather than a more solid scrambled egg. Don't get distracted by the TV or your Amazon deliveries because you'll be disappointed by the finished dish - don't move away until it's ready!
Use maximum 3 toppings. Mitterrand's favourite was truffles - it must have been delicious!

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