Egg casserole with chanterelles, fresh cream and Old Amsterdam
The greatest frustration with toasties is when the bread is burnt on the outside while the cheese inside has not melted. With the following approach you solve that problem. For the ultimate glossy crunch, bread that is nicely browned but not burnt, use mayonnaise instead of butter. It sounds crazy, but it really works! The oil in the mayonnaise gets hotter than butter and together with the egg it creates a nice, equal, crispy crust.
Preheat the oven to 350 F. Place the slices of bread on a bread board and spread a generous layer of mayonnaise over them. Turn four slices over and place cheese and ham on top. Slice the leek into very fine rings and put these on the toasties. Then place the other slices of bread on top, with the mayonnaise side upwards. Warm a frying pan and fry two toasties until they have nice brown crusts. Flip over and repeat. Do the same with other two toasties, while keeping the first two warm in the preheated oven. Serve with spicy mustard.
Ingredients
- 1 tbsp. butter
- 7 oz. chanterelles or other mushrooms
- Splash of dry sherry (optional)
- Salt and pepper
- Nutmeg
- 4 small dollops of el crème fraîche
- 4 tbsp. grated Old Amsterdam
- 4 eggs
- Slivered black truffle (optional)
- Hand-picked Chervil
Preparation
Preheat the oven to 450 °F. Heat the butter in a frying pan and sauté the chanterelles for a few minutes. Add a splash of dry sherry and season the chanterelles or other mushrooms with salt, pepper and a dash nutmeg.
Place a piece of paper towel on your kitchen counter and place the cooked mushrooms on the paper towel and let them drain on the paper towels.
Scoop the chanterelles into four soufflé dishes with a small dollop of crème fraîche and a spoonful of grated Old Amsterdam Aged Gouda and mix. Separate the egg over each soufflé dish by breaking it and leaving the yolks in the skin. Put the soufflé bowls in a large low bowl, fill the large low bowl up halfway with boiling water and put the eggs 10 minutes in the oven until the white is solidified. Put the yolks in the soufflé bowls and let them bake for another 4 minutes.
Take them out of the oven, let them cool slightly and scrape some truffles over each dish. Sprinkle with pepper and salt and garnish with fresh chervil.
