Baked Eggs With Beans Mushrooms Tarragon Crème Fraîche Recipes

BAKED EGGS WITH BEANS, MUSHROOMS, TARRAGON & CRèME FRAîCHE

Steps:

• Heat half the olive oil in a large frying pan and fry the shallot for 5 mins until softened. Tip in the mushrooms, turn up the heat, and fry for 5-10 mins until all the liquid released from the mushrooms has evaporated and they're turning golden around the edges.
• Add the crushed garlic and fry for another 30 seconds, then stir in most of the tarragon, the beans, crème fraîche, 1 tbsp water and some seasoning.
• Use a spoon to make two dips in the mushroom and bean mix, and crack the eggs into them. Turn the heat to low and cover with a lid or a large baking sheet. Cook for about 6-8 mins until the egg whites are cooked and the yolks are still runny.
• Meanwhile, toast the bread and rub lightly with the halved garlic clove. Brush or drizzle with the remaining oil. Top the mushrooms and beans with teaspoonfuls of the yogurt, then sprinkle over the reserved tarragon. Serve with the garlic bread.

CODDLED EGGS WITH WILD MUSHROOMS AND CREME FRAICHE

Steps:

• Preheat oven to 375 degrees. Place 1 tablespoon creme fraiche into each of four 6-ounce ramekins or ovenproof serving cups. Crack 1 egg into each ramekin, and season egg with salt and pepper. Place ramekins in a baking dish. Place on oven rack. Pour enough hot water into dish to reach 3/4 of the way up the sides of the ramekins. Bake until eggs are just set, about 14 minutes. (Whites should be firm and yolks runny.)
• Meanwhile, heat oil in a large skillet over medium-high heat. Add mushrooms, and cook, turning once, until tender, about 6 minutes. Add shallot, and cook until softened, about 2 minutes. Remove from heat. Add sherry. Return to heat. Cook until almost all of the liquid has evaporated, about 1 minute. Stir in butter. Season with salt and pepper.
• Using an offset spatula, remove ramekins from dish. Divide the mushroom mixture among ramekins. Garnish with chervil, and serve immediately.

BAKED AUBERGINES WITH TOMATOES, TARRAGON AND CREME FRAICHE

Steps:

• Slice Aubergine into 1 cm rounds, lay in colander and sprinkle with salt, leave for 30 mins then pat dry with kitchen towel.
• Heat oil in a large fry pan (should be about a 1 cm depth so add more oil if needed) over med high heat, fry aubergines a few at a time until golden on both sides, Drain on kitchen paper.
• Melt butter in another saucepan and add the chopped tomatoes and garlic and season well with salt and pepper, cook for 15 mins until soft.
• Put the creme fraiche in a small pan and bring to boil over a med heat. Allow to bubble until reduced by a third, take off heat and add all the herbs and half of the parmesan, taste for seasoning.
• Preheat oven to 180°C Line the bottom of a large oven proof baking dish with aubergines, follow with thin coating of tomato sauce and a sprinkling of parmesan, continue layering in this way finishing with tomato sauce. Pour over the creme fraiche and sprinkle with remaining parmesan.
• Let the dish sit for a few minutes to allow the flavours to get aquainted!
• Place in oven and bake for 20-25 mins till golden brown.
• Allow to stand for 5 mins then drizzle with a little extra good Virgin Olive Oil.
• Do not serve this dish too hot.