Mollet egg, brioche, mushrooms and parmesan emulsion
For 5 people
Preparation time: 30min
Ingredients /

Parmesan emulsion :

Parmesan 100g

Milk 300g

Garlic clove 2 units

Butter 50g


Garnish :

Paris mushrooms 500g

Spinach leaves 200g

Shallots 50g

Parsley 1 / 2boot

Garlic 2 cloves

Chopped roasted hazelnuts 50g

Butter 50g

Raw material :

Organic open-air egg 5units

Whole brioche 5 slices

Half-salted butter 50g

Process :



Put the water to boil in a sufficiently large saucepan.

When boiling, gently place the eggs in the water.

Cook 5min30s

Cool instantly under cold water

Shell the eggs and store them in the refrigerator in a box with cold water

Tip: Let the eggs cool for a while in the water, about 30 minutes, before peeling them. Then remove the shell in cold water this will facilitate the peeling.




Boil the milk with the garlic and thyme.

Add the Parmesan and let infuse for 1 hour.

Remove the garlic and thyme and mix with the cold butter.




Set aside 100g of Paris mushrooms and 50g of spinach leaves.

Cut the rest of the mushrooms into quarters.

Chop the shallots, garlic and parsley.

In a hot pan, put the butter to melt.

When the butter is brown, add the cut mushrooms. Salt.

When they reach a good color, reduce the gas and add the shallots and garlic. Finally add the spinach leaves, parsley and hazelnuts.


Cut 5 nice slices of brioche.

Toast them on both sides in a pan with the salted butter.




Heat the soft-boiled eggs in boiling water for 2min.

In the bottom of the plate, place the slice of brioche.

Add the garnish to the brioche.

Place the hot soft-boiled egg on the filling.

Make shavings with the remaining mushrooms.

Sprinkle the mushroom shavings and spinach leaves on the plate.

Finish with the Parmesan emulsion.