Breakfast Recipes |
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Undeniably a treat, but a perfect late brunch dish which we always serve at New Year. This can be assembled in advance, see notes below. Step 1: I small onion finely chopped, 500 g sliced mushrooms, 2 tbsp butter, 1/2 cup creme frâiche. Cook the onion in the butter until golden, then add the mushrooms cooking on high until the liquid evaporates. Add the creme frâiche and cook until it is absorbed. Season well with salt and pepper. Transfer the mushrooms to a large oven proof serving dish. Step 2:Make 500 ml Bechamel sauce following your usual recipe, but add 1 cup creme fraiche at the end, making a Mornay sauce. Season very well with salt pepper and nutmeg. Spoon half the Mornay sauce onto the bottom of the dish, over the top of the mushroom mixture. Step 3: Beat 12 eggs with salt and pepper, add to a pan in which you have melted 6 tbsp butter. Stir over a medium heat. Once the eggs start to cook remove them from the heat and add a further 2 beaten raw eggs. Do not worry if the eggs seem very undercooked; they will complete their scrambling when the assembled dish has its final cooking. Step 4:Pour the egg mixture in to the baking dish. Spoon the remain Mornay sauce over the top and sprinkle with 2 tbsp parmesan cheese. At this point the dish can rest in a warm place for up to an hour. Place the dish in an oven at 225 degrees centigrade for 10 minutes or until the cheese has browned. Serve at the table in the dish. Preparation in Advance: The mushroom mixture and Mornay sauce can be cooked the day before. Spread the cooked mushrooms and 1/2 the Mornay south of france hotel
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