Jul 09 2026
Restaurants›Lucie›L’oeuf Recipe

L’oeuf Recipe

Inspired by Lucie
Time30m
Serves2

Poached egg, Sautéed mushroom , Comté cheese cream

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Ingredients

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Eggs

Mushrooms

Comté Cheese Cream

Method

Poach the Eggs

  1. 1

    Prepare the Water

    Bring a large pot of water to a gentle simmer. Add a splash of vinegar to help the eggs coagulate.

  2. 2

    Poach the Eggs

    Crack each egg into a small bowl, then gently slide it into the simmering water. Poach for about 3-4 minutes for a runny yolk. Use a slotted spoon to remove and set aside.

Sauté the Mushrooms

  1. 3

    Sauté the Mushrooms

    In a skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Add the mushrooms, season with salt and pepper, and cook until they are golden and tender, about 5-7 minutes.

Prepare the Comté Cheese Cream

  1. 4

    Make the Cream

    In a small saucepan, combine the heavy cream and grated Comté cheese over low heat. Stir until the cheese is melted and the mixture is smooth. Season with salt to taste.

Assemble the Dish

  1. 5

    Plate the Dish

    On a plate, arrange the sautéed mushrooms, top with the poached egg, and drizzle the Comté cheese cream over everything. Serve immediately.

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