"Had the most amazing time at Taste France™ an event created by @feedfeed and sponsored by @tastefrancemagazine where I shared this delicious recipe for Soft-Cooked Eggs & Wild Mushroom Duxelles Crostini. [Ad]
The event showcased the far-reaching impact of french cuisine and it also showcased some amazing French products that I’ve fallen in love with including:
@oliviersandco Olive & Basil Oil (used to toast up and enrich the flavor of my crostini)
@oliviersandco Balsamic Vinegar (used to add a sweet kick to my duxelle)
@fromagerdaffinois Le Petit Fromager (melted this buttery soft cheese atop my crostini)
All of the recipes shared at Taste France™ looked incredible but the highlight is that your girl was sitting on a panel with @davidlebovitz @jakecohen, and @ksushas just yapping about our favorite French dishes and techniques … OMG pinch me, this is my life!
What an experience. Big thank you to @tastefrancemagazine @thefeedfeed for having me!
#feedfeed & #TasteFranceMagazine #TasteFrance #FrenchFood #France #oliviersandco #bestoliveoils #fromagerdaffinois #daffinois #daffinoischeese #creamy"
Soft-Cooked Egg Wild Mushroom Duxelles Crostini
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- Recipe Card
Prep time 10mins
Cook time 20mins
Serves or Makes: 16-24
Recipe Card
Crostini:
ingredients
- 1 French baguette, sliced into 1/2-inch thick slices
- 2 tablespoons Oliviers&Co Olive and Basil Oil
- 2 5.29-ounce wheels Fromager d'Affinois, thinly sliced
Mushroom Duxelles:
ingredients
- 1 tablespoon unsalted butter
- 1 tablespoon Oliviers&Co Olive and Basil Oil
- 1 medium shallot, minced
- 1 pound of mixed mushrooms, (such as chanterelles, shiitake, oyster, bella), cleaned and finely chopped
- 1/2 teaspoon kosher salt
- 2 cloves of garlic, minced
- 1/2 teaspoon black pepper
- 4 sprigs of fresh thyme, plus more for garnish
- 1/4 cup Oliviers&Co Premium Balsamic Vinegar
Soft-Cooked Eggs:
ingredients
- 2 tablespoons unsalted butter
- 8 eggs
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
For the Crostini:
Method
Step 1
Preheat the oven to 450°F. Line a baking sheet with foil and set aside.
Step 2
Lightly brush both sides of bread with the basil oil, then arrange in a single layer prepared baking sheet. Toast for 4 minutes, then top each crostini with a thin slice of Fromager d'Affinois. Toast for an additional 4-6 minutes, or until the cheese is melted. Keep warm until ready to serve.
For the Duxelles:
Step 1
Melt the butter and oil in a large nonstick skillet over medium-high heat. Add the shallots and cook for about 1 minute.
Step 2
Add the mushrooms and salt and saute, stirring frequently for about 6 minutes or until all of the liquid from the mushrooms evaporates.
Step 3
Stir in the garlic, black pepper, thyme and balsamic vinegar. Season with more salt and pepper to taste. Keep warm until ready to serve.
For the Soft-Cooked Eggs:
Step 1
In a large nonstick skillet melt butter over medium-low heat.
Step 2
In a large bowl, whisk the eggs with the salt and pepper until the eggs are fully combined. Add the eggs to the pan and allow them to lightly set at the edges. Using a silicone spatula, gently swipe around the edges to create large curds/folds. Continue the set and fold process for 2-3 more minutes, allowing time for the eggs to cook in between each gentle fold.
Step 3
When most of the eggs are softly set but still slightly runny in places, remove them from the heat, allowing them to continue to cook with residual heat. Serve warm.
To Assemble:
Step 1
Spoon egg on top of the cheese crostini. Carefully spoon the duxelles on top of the egg and sprinkle with additional thyme.