ingredients

• 8 organic eggs extra-fresh • 100 g of liquid cream
• 13 cl of milk
• 1 tbsp. to c. of turmeric powder
• 16 small mushrooms from Paris
• 10 g of butter 1/2 salt
• 1/2 lemon juice
• 3 tbsp. to s. vegetable broth
• 8 chestnuts cooked under vacuum
• Parsley
• Flower of salt

Steps

Step 1

Boil cream and milk a few minutes. When the mixture seems thicker, remove from the heat, add turmeric, salt, freshly ground pepper. Clean, sear the mushroom heads in the butter; add lemon juice and broth, cook 1 min. Salt, drain.

2nd step

Fill the pan with boiling water to 2/3. Bake at 160 ° C (tea 3-4). In 4 ramekins, put mushrooms and chestnuts delicately sliced; sow fleur de sel, put 2 eggs, then 1 tsp. to s. turmeric cream. Place in the dripping pan (the water must reach above the level of the eggs), cover with aluminum, cook 30 min.

Step 3

On each ramekin, add 1 tbsp. sauce, thin slices of chestnut, chopped parsley, sow fleur de sel, serve immediately.