What a great breakfast or brunch. This dish will also make a great meal for Mother’s Day celebration. So plan on it and make it for your mom. It also reheats well.
You will need:
6 jumbo eggs 80- 85 g each or 12 small eggs
40 g each
2 1/2 oz. Boursin cheese/ herb garlic
12 oz. Baby Bella mushrooms cleaned and diced
40 g of butter to cook the mushrooms
40 g butter for the roux
30 g all purpose flour
1 cup warm milk
1/2 cup mozzarella or fontina
1 tbsp fresh chives sliced finely
1 tbsp fresh thyme leaves
Salt and black pepper to taste
Preparation:
Wash, dice and cook the mushrooms in 40 g of butter for 5 minutes or until all liquid disappear. Season with salt and pepper towards the end. Add fresh thyme and the Boursin cheese. Mix until smooth and place in a baking dish to cool.
Make the roux by cooking the flour and butter for a minute whisk well and add the milk. Season with salt and pepper. When it comes to a boil and thickens, remove from the heat and place aside to cool a little. Whisk the eggs separately and season with salt and pepper. Add the chives and drizzle slowly on top of the warm roux. Keep on whisking. Adding slowly is very important to temper the eggs. When all mixture is in, you can add 1/2 cup of shredded mozzarella or fontina.
Add the mixture on top of the mushroom and mix well. Bake at 375 degrees F for 25-30 minutes or until the eggs are set nicely. Enjoy!
#breakfastideas #eggsouffle #quicherecipe
#mushroomrecipe #mothersdaybrunch
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28 сен 2024
