It’s time to share our favorite brunch recipe with all of you. We’ve had a different version of this at Lawrence in Mtl. and it was love at first bite. Here it goes;
What you will need (for two people):
Two cups of cut celeriac One cup of cut leeks One cup of sliced mushrooms (here we used baby Portobello but you can substitute with Shitake, Pleurote etc.) 4 eggs 1/3 cup of cooking cream Shaved Parmesan Salt and pepper
Start off by sweating the leeks in a bit of butter and olive oil. Add the mushrooms and celeriac and cook until dry on medium heat.
Gently fold the whites into your hot celeriac mixture to slowly start cooking the egg. Don’t worry if it’s a bit runny as it will finish baking in the oven. For small cavities with a spoon and gently deposit two yolks per dish. Top with shaved Parmesan and bake at 300 degrees Celsius for about 10-12 minutes. Leave in longer if you prefer a hard yolk.
Serve with your favorite toast and enjoy!