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Boiled egg

ceps cream

Preparation: 30 min

Firing: 20 min

Difficulty : *

For 4 people

  • 4 eggs​

  • 300g ceps

  • 4 slices of Ham Bellota

  • 20 cl of liquid cream

  •  1 teaspoon hazelnut oil

  • 20 g semi-salted butter

  • salt pepper

  • Dry the Bellota slices in the oven for 10 minutes at 150°C then leave to cool

  • Wipe and cut the boletus feet into small cubes and keep the heads de ceps for later

  • Pan-fried feet 10 mins in butter,

  • Add the cream and adjust the seasoning

  • Mix everything while still hot and keep warm

  • Cut 8 nice slices from the porcini heads réservées, then fry them for 8 minutes and keep them warm

  • Clarify the eggs   (separate the white from the yolk)

  • Heat the dressing plates ( forme bassin)  beforehand then place the yolk at the bottom

  • Heat the plates with le jaune for 50 seconds then pour the very hot cream of ceps, arrange the slices of ceps and the slices of Bellota

  • Finish with a drizzle of olive oil and enjoy

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