Bacon and mushrooms casserole with maple syrup, soft-boiled egg with smoked paprika - virtual class

Preparation time: 25 min

• To plan before the video course

  Ingredients 

  Make sure you have all your ingredients with you. Keep the eggs on the counter at room temperature.

  Materials

  1 cutting board, 1 large knife (chef), 1 small knife (pantry), 2 clean cloths, 1 tabletop trash can (compost).

  1 saucepan (egg cooking), 1 frying pan (mushroom cooking), 1 wooden spatula, 1 pair of tongs.

• Mise en place with the chef

  Rub the mushrooms lightly with a damp cloth if necessary. Remove the tail from the Portobello.

  Cut the mushrooms into strips (slice). 

  Finely chop the parsley and garlic and mix them together.

  Cut the bacon into small strips.

• Soft-boiled eggs

  In a pot of boiling water with a dash of white vinegar, carefully place the eggs, making sure they are immersed.

  From the boiling, count 5 minutes and 30 seconds of cooking.

  Put them under cold water, then peel them gently.

• Mushrooms

  In a hot frying pan, put directly your bacon, then add the mushrooms, salt slightly.

  Once the mushrooms are well browned, take them off the heat and add the parsley and garlic (persillade), mix well. Make sure you have the right amount of salt and pepper. Finish with the maple syrup drizzle.

  Serve immediately.