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Mushroom Ragout and Poached Egg Verrines https://www.metro.ca/userfiles/image/recipes/null PT20M PT15M PT35M
With rack in the centre, preheat oven to 400°F (200°C).In a skillet, brown pancetta in oil.Add butter, mushrooms and shallot, and brown mushrooms.Add broth and bring to a boil, stirring. Reduce by half.Add herbs and season to taste.Poached eggs - Bring a pot of salted water to a simmering boil, add 2 Tbsp. (30 mL) of white vinegar.One by one, crack and slide eggs into the water.Poach 3 – 4 minutes.
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3 slices of pancetta, cut into strips 1 Tbsp. (15 mL) Irresistibles extra virgin olive oil 1 Tbsp. (15 mL) Selection butter 8 oz (227 g) white mushrooms, sliced 1 shallot, chopped fine 1/2 cup (125 mL) Irresistibles Life Smart chicken broth 1/2 cup (125 mL) crumbled chèvre cheese 4 Irresistibles omega-3 eggs, poached 1/2 cup (125 mL) crumbled chèvre cheese 4 Irresistibles omega-3 eggs, poached 1 Tbsp. (15 mL) minced chives 1 Tbsp. (15 mL) chopped parsley salt and pepper to taste

Mushroom Ragout and Poached Egg Verrines

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4
servings
0:20
Preparation
0:15
COOKING
0:35
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 3
    slices of pancetta, cut into strips
  • 1 Tbsp.
    (15 mL)
    Irresistibles extra virgin olive oil
  • 1 Tbsp.
    (15 mL)
    Selection butter
  • 8 oz
    (227 g)
    white mushrooms, sliced
  • 1
    shallot, chopped fine
  • 1/2 cup
    (125 mL)
    Irresistibles Life Smart chicken broth
  • 1/2 cup
    (125 mL)
    crumbled chèvre cheese
  • 4
    Irresistibles omega-3 eggs, poached
  • 1/2 cup
    (125 mL)
    crumbled chèvre cheese
  • 4
    Irresistibles omega-3 eggs, poached
  • 1 Tbsp.
    (15 mL)
    minced chives
  • 1 Tbsp.
    (15 mL)
    chopped parsley

  • salt and pepper to taste
Imprimer ma sélection

Preparation

With rack in the centre, preheat oven to 400°F (200°C).

In a skillet, brown pancetta in oil.

Add butter, mushrooms and shallot, and brown mushrooms.

Add broth and bring to a boil, stirring. Reduce by half.

Add herbs and season to taste.

Poached eggs - Bring a pot of salted water to a simmering boil, add 2 Tbsp. (30 mL) of white vinegar.

One by one, crack and slide eggs into the water.

Poach 3 – 4 minutes.

Source : Académie Culinaire

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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