Egg Casserole
Check out this amazing Egg Casserole dish that includes Chanterelles, Crème Fraîche & our own Old Amsterdam Aged Gouda. It’s easy-to-make, delicious and looks great on a table too.
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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.