Textured Bordeaux cep and poached-fried egg

2/24/25, 8:00 AM

You can enjoy this recipe to the accompaniment of baroque music in the Lyon restaurant of chef Jean-Baptiste Magno and sommelier Jérôme Sabatier.

This recipe from Jean-Baptiste Magno, chef at Bacchanales in Lyon, is taken from the special issue of Gault&Millau magazine, in which you can discover 109 chefs' recipes. These chefs have opened their establishments in the last 18 months and shared their favorite recipes with us. Discover the ingredients and preparation steps to make it easy.

Serves 4

Preparationtime: 25 min

Cooking time: 15 min

Ingredients for Jean-Baptiste Magno 's "poached and fried"cep and egg dish

5 medium-sized, firm porcini mushrooms

20 cl liquid cream

4 g agar-agar

40 g butter

For the fried poachedeggs

4 eggs

Spirit vinegar

4 tbsp. flour

1 egg yolk

4 tbsp. breadcrumbs

Neutral oil

For the dressing

Hazelnut oil

Salt and freshly ground pepper

Chervil sprigs

Specific equipment

Sipho n

Steps for Jean-Baptiste Magno 's "poached and fried"porcini and egg

Porcini siphon: Brown 2 thickly sliced porcini mushrooms in a little butter. Add the cream and bring to the boil. Add the agar-agar, cook for 5 min, blend in a blender and strain through a sieve. Pour into a 50-cl siphon , add a gas cartridge and keep warm in a bain-marie.

Pan-fried porcini: Cut the stem and head of 2 porcini into small cubes and fry in butter until golden-brown.

fried poached eggs: In a saucepan of simmering water with a little spirit vinegar,swirl the broken eggs one by one and poach for 3-4 min. Cool in an ice-water bath.

- Dry them well, then roll them in flour,beaten egg yolkand breadcrumbs.

- At the last minute, fry the breaded eggs for 1 min in neutral oil heated to 180°C. drain briefly.

Serving: Just before serving, arrange the porcini mushrooms in a circle. Place afried egg on top.Pour the siphon cream all around. Place thin slices of the last whole porcini on top and brush with hazelnut oil. Season to taste. Add a few sprigs of chervil for decoration.

Has this recipe inspired you to discover the cuisine of Jean-Baptiste Magno? Read the Gault&Millau review of Bacchanales.

These recipes might interest you

Easy

Monkfish cheek, coconut broth and vegetable spaghetti

For her recipe for baked monkfish cheek, chef Lauraine Raiteux cuts spaghetti from carrots, turnip and butternut and makes a broth with lemony coconut milk.

Read

Easy

Veal quasi, green asparagus, rösti

Chef Mickaël Braure's recipe includes asparagus, homemade rösti and a wild garlic mayonnaise.

More information

Chef Mickaël BRAURE

Restaurant Rillons
59242 TEMPLEUVE-EN-PÉVÈLE

Easy

Watermelon and rhubarb harissa

A sunny recipe combining marinated watermelon, rhubarb harissa, fromage frais and tagetes oil from Bordeaux chefs Martin Lafont and Jean-Marie Perrot.

Read

Asparagus dog

Chef Yann Leclercq (restaurant Le Lynn, Rumilly) gives us a fun recipe to eat with the whole family that will appeal to children and adults alike.

Read

Easy

Arctic char and green asparagus

This springtime fish and asparagus dish from chefs Alicia Chardon and Florian Braissand is enhanced by a verjuice and wild garlic reduced cream.

More information

Chef Alicia Chardon ET FLORIAN BRAISSAND

Restaurant La Table Floralie
73100 AIX-LES-BAINS

Easy

White asparagus, smoked tarama and asparagus-hazelnut milk

Want to cook asparagus differently? Chef Mathieu Moity proposes a recipe in which asparagus is served with fish roe, asparagus-hazelnut milk and a virgin sauce.

Read