Baked eggs, chef Persegani’s bomb recipe: a lot better than an omelette!

Chef Daniele Persegani from Antonella Clerici on Rai 1, provides a flexible and scrumptious egg-based recipe.

Eggs are a rare meals, able to conquering the palate with its simplicity and flexibility. Protagonists of quite a few culinary traditions, they are often cooked in a myriad of how: scrambled, poached, soft-boiled, hard-boiled, or built-in into extra advanced preparations similar to savory pies, soufflés or quiches. Every variant provides a special expertiseenriching the desk with ever new and attractive flavours. But, in relation to recipes with eggs, the creativeness can transcend traditional dishes. A superb instance is the recipe for poached eggs from chef Daniele Perseganian authentic and refined resolution that even surpasses the normal omelette by way of taste and presentation.

To make this delight, listed below are the mandatory components:

8 eggs
500 g of champignon mushrooms
1 clove of garlic
Parsley
250 g of brie cheese
1 leek and a pair of carrots
A knob of butter
Half a glass of white wine
EVO oil
Salt and pepper
Croutons to accompany

Baked eggs, Daniele Persegani’s variant: scrumptious and really aromatic

In a non-stick pan, soften a knob of butter and add the entire garlic to taste it. Add the sliced ​​champignon mushrooms and allow them to sauté over medium warmth. Add a pinch of salt and pepper, mix with the white wine and full with a sprinkling of recent chopped parsley. In a second pan, warmth a drizzle of oil and simmer the leek lower into slices. Add the beforehand grated julienned carrots, salt and pepper to style. Proceed cooking till the greens are properly cooked. Then add the sautéed mushrooms and proceed mixing, permitting the combination to dry.

To arrange the parcels, take sheets of clear fairy paper and place them in small bowls. Organize a beneficiant layer of greens on the base of every parcel. Crack two complete eggs over every layer, add just a few cubes of brie for a stringy contact, season with salt and pepper and end with a small knob of butter. Shut the parcels with strings to maintain them properly sealed and immerse them in a pan of boiling water, which you’ll have turned off shortly earlier than. Let the parcels prepare dinner for 6-8 minutes. As soon as prepared, open the baggage and serve the eggs in foil on a mattress of inexperienced salad, accompanying the dish with toasted bread croutons for a crunchy and welcoming contact. This dish surprises for its class and the richness of flavors it manages to launch. Chef Persegani’s poached eggs they’re excellent for astonishing diners with a recipe that transforms easy components into a real gastronomic masterpiece.