Eggs and mushrooms create one of the coziest combinations in the kitchen. Chef Camille Chamignon showcases this pairing with a rich, creamy egg dish built on sautéed brown button mushrooms and finished with grated Comté. It’s simple enough for a weekday brunch and elegant enough for guests.
Ingredients for creamy mushroom eggs (serves 4)
- 4 large eggs
- 1 shallot, finely chopped
- 500 g brown button mushrooms, quartered
- 1 garlic clove, grated
- ½ teaspoon smoked paprika
- 1 tablespoon all-purpose flour
- 100 ml milk
- 100 ml heavy cream
- A small handful of grated Comté or similar cheese
- A few sprigs of fresh thyme
- Chives, finely snipped
- Salt, pepper and a knob of butter for cooking
Step-by-step cooking method for silky eggs and mushrooms
- Warm a frying pan over medium heat and melt a small knob of butter.
- Add the chopped shallot and sauté until translucent.
- Stir in the quartered mushrooms and season with salt, pepper and smoked paprika.
- Cook until the mushrooms release their moisture and begin to brown, about 4–5 minutes.
- Sprinkle the tablespoon of flour over the mushrooms and stir for a minute to remove the raw taste.
- Pour in the milk and cream, add the grated garlic and thyme, then simmer gently.
- Let the sauce reduce on low heat for about 4–5 minutes until slightly thickened.
- Crack the eggs directly into the cream and mushroom mixture. Season the eggs with salt and pepper.
- Scatter the grated Comté over the top, cover the pan and cook 2–3 minutes.
- Check the yolks early — they should still be runny when you remove the lid.
- Finish with a sprinkle of fresh chives before serving.
Kitchen tips, ingredient swaps and common fixes
- Forgot the flour? The sauce will be looser but still tasty. Reduce longer to thicken.
- Try other mushrooms: porcini, morels or white button mushrooms work well.
- Substitute Comté with Gruyère or aged cheddar for a similar savory finish.
- Use oat or almond milk for a lighter, dairy-free twist, and swap cream for a plant-based option.
- If you prefer firmer yolks, cover a little longer or finish under a hot grill for 1 minute.
Serving suggestions and simple pairings
- Spread on toasted country bread for an easy brunch.
- Serve alongside buttered pasta or creamy mashed potatoes for a heartier meal.
- Add a green salad to cut through the richness with acidity and crunch.
- Garnish with extra thyme leaves or a drizzle of good olive oil for depth.
Why this method delivers great texture
The brief sautéing lets mushrooms caramelize and keep texture. Adding flour creates a light roux that helps the milk and cream thicken. Gently cooking the eggs in the sauce lets them poach in flavor while preserving a glossy, runny yolk.
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