Coddled Eggs, mushrooms & cream . . . - South Dundas Inbox, photos, fun and food

Coddled Eggs, mushrooms & cream . . . - South Dundas Inbox, photos, fun and food

www.southdundasinbox.com

Frederic Thevenet of Restaurant Aux Lyonnais uses garlic three different ways to build depth of flavor in this dish of eggs, spinach, and mushrooms gently baked

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Ingredients

  • 3⁄4 cup extra-virgin olive oil
  • 4 cloves garlic
  • 4 tbsp. unsalted butter
  • 8 oz. spinach, stemmed
  • Kosher salt and freshly ground black pepper, to taste
  • 8 oz. chanterelle or cremini mushrooms, quartered
  • 1⁄3 cup heavy cream
  • 4 eggs
  • 1 baguette, cut on the diagonal into 3

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