焗烤蛋盅, 青芦笋与羊肚菌奶油
这一优雅且品种多样的小菜点适合于早餐，早午餐或者正餐的头盘。青芦笋和羊肚菌蘸热蛋黄的经典搭配将带来更加奢华的味觉体验。
进餐份额: 4
准备时间: 30 minutes
食谱配料:
• 鸡蛋
• 青芦笋
• 羊肚菌
• 红葱头
• 淡奶油
配料成分
芦笋
4 根青芦笋尖
盐
焗烤蛋盅
20 克黄油，软化
盐
4 只新鲜鸡蛋
羊肚菌奶油
50 克羊肚菌
20 克红葱头
20 克黄油
100 毫升淡奶油 (含脂35%)
盐
装饰
1 小撮红椒粉
4 朵细叶芹
注: 4 至 9 厘米直径的容器
制作方法
1. 芦笋: 准备和烹煮芦笋。 将笋尖切下来，约7.5厘米长（3英寸），放置一边备用。用搅拌机将剩下的芦笋绞碎成泥，使之细滑。加入盐调味。
2. 焗烤蛋盅：将烤箱预热至150oC。在容器内壁涂上软化的黄油，并加入盐。将芦笋泥放入四只容器中，并分别在容器中打入一只鸡蛋，覆盖在芦笋泥上。将容器在烤盘上，并在烤盘里加入热水，水的的高度要淹盖容器高度的一半。将烤盘小心的放入烤箱中，烤至蛋清轻微凝结，蛋黄仍处于流质状态，约5分钟。
3. 羊肚菌奶油：将羊肚菌洗净，去茎。将红葱头切成沫。在锅中融化黄油。加入羊肚菌和红葱头，加热使之变软，约3分钟。加入奶油煮，使汁液浓稠到能够粘覆在勺子背面，约3分钟。加入盐调味。
4. 装盘：用勺子将牛肚菌和少许奶油汁摆放在蛋黄周围。将芦笋尖放置在容器口的一侧。在蛋黄上撒少许红椒粉，并放一朵细叶芹做装饰。
5. 注意：如果没有羊肚菌，可以用白蘑菇代替。
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Eggs ‘en cocotte’, green asparagus and morel mushroom cream
About this recipe
Elegant and versatile, this little dish is suitable for breakfast, brunch or as a starter. Here the eggs are classically paired with asparagus and morels, which make dipping into the warm yolk taste even more luxurious.
Serves: 4
Preparation time: 30 minutes
In this recipe:
• eggs
• green asparagus
• morel mushrooms
• shallots
• whipping cream
Ingredients
Green asparagus
4 green asparagus spears
salt
Eggs ‘en cocotte’
20 g butter, softened
salt
4 extra fresh eggs
Morel mushroom cream
50 g morel mushrooms
20 g shallots
20 g butter
100 ml whipping cream (35%)
salt
Decoration
1 small pinch Cayenne pepper
4 chervil sprigs
Note: 4 x 9 cm ramekins
Method
1. Asparagus: Prepare and cook the asparagus. Cut off the tips, about 7.5 cm (3 inches) in length and set aside. Using a blender, purée the remaining asparagus until smooth. Season with salt.
2. Eggs ‘en cocotte’: Preheat oven to 150oC. Brush the ramekins with softened butter and season with salt. Divide the asparagus purée between 4 ramekins and crack open an egg over the top of each. Place the ramekins in a baking pan. Pour enough hot water into the baking pan to reach half way up the ramekins. Carefully place the pan into the hot oven and bake until the egg white is lightly set and the egg yolks are runny, about 5 minutes.
3. Morel mushroom cream: Wash the morels and trim off their stalks. Finely chop the shallots. Melt the butter in a frying pan. Add the morels and shallots and sweat until soft, about 3 minutes. Add the cream and allow it to reduce to a thickness that coats the back of a spoon, about 3 minutes. Season with salt.
4. To serve: Spoon the morels and a little cream sauce around the egg yolks. Place the asparagus tips on the side of the ramekins. Sprinkle the egg yolks with a little Cayenne pepper and decorate with a sprig of chervil.
5. Note: If it’s not the season, you can replace the morel mushrooms with button mushrooms.
【原文引自】：http://www.gheac.com/thread-4862-1-1.html
版权与翻译版权所有，转载，复制请注明出自于“GHEAC-环球酒店教育与行业盟”。
Eggs ‘en cocotte’, green asparagus and morel mushroom cream
About this recipe
Elegant and versatile, this little dish is suitable for breakfast, brunch or as a starter. Here the eggs are classically paired with asparagus and morels, which make dipping into the warm yolk taste even more luxurious.
Serves: 4
Preparation time: 30 minutes
In this recipe:
• eggs
• green asparagus
• morel mushrooms
• shallots
• whipping cream
Ingredients
Green asparagus
4 green asparagus spears
salt
Eggs ‘en cocotte’
20 g butter, softened
salt
4 extra fresh eggs
Morel mushroom cream
50 g morel mushrooms
20 g shallots
20 g butter
100 ml whipping cream (35%)
salt
Decoration
1 small pinch Cayenne pepper
4 chervil sprigs
Note: 4 x 9 cm ramekins
Method
1. Asparagus: Prepare and cook the asparagus. Cut off the tips, about 7.5 cm (3 inches) in length and set aside. Using a blender, purée the remaining asparagus until smooth. Season with salt.
2. Eggs ‘en cocotte’: Preheat oven to 150oC. Brush the ramekins with softened butter and season with salt. Divide the asparagus purée between 4 ramekins and crack open an egg over the top of each. Place the ramekins in a baking pan. Pour enough hot water into the baking pan to reach half way up the ramekins. Carefully place the pan into the hot oven and bake until the egg white is lightly set and the egg yolks are runny, about 5 minutes.
3. Morel mushroom cream: Wash the morels and trim off their stalks. Finely chop the shallots. Melt the butter in a frying pan. Add the morels and shallots and sweat until soft, about 3 minutes. Add the cream and allow it to reduce to a thickness that coats the back of a spoon, about 3 minutes. Season with salt.
4. To serve: Spoon the morels and a little cream sauce around the egg yolks. Place the asparagus tips on the side of the ramekins. Sprinkle the egg yolks with a little Cayenne pepper and decorate with a sprig of chervil.
5. Note: If it’s not the season, you can replace the morel mushrooms with button mushrooms.
【原文引自】：http://www.gheac.com/thread-4862-1-1.html
版权与翻译版权所有，转载，复制请注明出自于“GHEAC-环球酒店教育与行业盟”。
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